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Universal Orlando Hiring for Food and Beverage Leadership Opportunities Job at Orlando, FL Jobs Near Me

Location650 N Alafaya Trail Ste 101, Orlando, Florida 32828
Employment TypeFull Time
Date Posted2022-04-07
Direct Apply
Yes
Valid Through2023-02-26

Job Description:

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Assistant Restaurant Manager: Supervises the daily operations of specific venue or location within the park. Responsible for high standards of efficiency, cleanliness, sanitation, and training. Manages the daily labor and non-labor budget, directs the workflow of both FOH and BOH staff, and resolves guest situations.


MAJOR RESPONSIBILITIES:

  • Accountable for all facets of service, production, quality, and controls during the day to day operation. Ensures policies and procedures of the Food & Beverage department are followed. Accountable for all sales and operating transactions in compliance with procedures.
  • Complete performance appraisals, training, and development of Team Members at the venue. Complete all required forms and paperwork involved in these areas. Also participate in Global Action Committees to further enhance Team Member development and the Team Member experience.
  • Oversee both service and production staff’s schedules, ensuring that they are in accordance with the forecasted business volume and altering them as the business varies. Keep consistent track of the venues labor hours and costs to match with what is allotted.
  • Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. The opening and closing duties, along with identifying and reporting repair and maintenance of kitchen equipment. Remain in strict accordance with the Department of Health and Beverage Laws. Ensure adequate stock of supplies and also consistently maintain venue inventory. Manage food, beverage, and non-labor costs through proper hands on monitoring.
  • Monitor and coach the performance of hourly Team Members at the venue in both FOH and BOH operations. Provide effective feedback through various recognition programs or by documenting poor performance through a progressive discipline system.

SCOPE: This individual will be partly responsible for the operation of a venue or a general area of the park such as a group of Food Carts. They will be scheduled to open or close their venue throughout the week. They will be responsible for the safety of each guest that enters the venue as well by following strict Food Safety policies and procedures.


EDUCATION:

  • High School degree or GED is required
  • Bachelor’s degree in Hospitality or Food & Beverage industry is preferred.

EXPERIENCE: Minimum of 1-3 years supervisory experience in the Food & Beverage industry required; or equivalent combination of education and experience.


CERTIFICATIONS, LICENSES, REGISTRATIONS: Certified Professional Food Managers certification, Responsible Vendor certification


Sous Chef:
Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet.


MAJOR RESPONSIBILITIES:

  • Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion.
  • Schedules employees and production of food items according to the projected attendance.
  • Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month.
  • Trains staff in production and presentation of products. Maintains recipe books and training logs.
  • Makes new recipes for special events and for the restaurant.
  • Maintains a clean and safe work environment. Places work orders to have defective equipment repaired. Ensures floors are kept clean and dry. Ensures the walls are cleaned regularly. Responsible for working order and cleanliness of coolers.

EDUCATION: High School or GED required.


EXPERIENCE: 3-5 years in a supervisory Chef position required; or equivalent combination of education and experience.


CERTIFICATIONS, LICENSES, REGISTRATIONS:

  • Professional Food Manager Certification required.
  • Chef apprentice preferred.


Assistant General Manager:
Manages the entire operation of specific venue or location within the park. Directs activities of all hourly and exempt staff within the venue. Accountable for location sales, direct operating expenses, food cost and quality, profitability, and guest satisfaction. Upholds all federal and state regulations pertaining to but not limited to Minor Law and Health Code. Also responsible for the development of Assistant Restaurant Managers and Restaurant Managers within the venue.


MAJOR RESPONSIBILITIES:

  • Manage ARM’s and RM’s in all aspects of the business. This includes managing the entire venue’s labor budget to ensure the day to day operations ran by the ARM’s stay consistent with staffing forecasts. Keep consistent track of the venues labor hours and costs to match with what is allotted. Communicate to all management any changes to business forecasts that are received from the GM.
  • Accountable for all facets of service, production, quality, and controls in the venue. Ensures policies and procedures of the Food & Beverage department are followed. Accountable for all sales and operating transactions in compliance with procedures.
  • Accountable for hiring, coaching, performance appraisals, training, and development of both Team Members and exempt Direct Reports at the venue. Verify all required forms and paperwork involved in these areas is properly completed. Also participate in Global Action Committees to further enhance Team Member development and the Team Member experience.
  • At times, act as the opening or closing manager on duty. Plan for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. Remain in strict accordance with the Department of Health and Beverage Laws. Ensure adequate stock of supplies and also consistently maintain venue inventory. Assist the ARM’s and RM’s in managing the food, beverage, and non-labor costs. Step in when necessary to verify these costs are properly tracked and in accordance with the business plan.
  • In partnership with the GM, oversee large scale projects. This includes menu engineering, significant location repairs and structure changes, cash handling and policy changes, and special event execution (HHN, Mardi Gras, Rock the Universe, etc.)…

SCOPE: This individual will be responsible and in charge of the operation of a large or high volume venue or a small group of smaller venues at Universal Orlando. They will be scheduled to open or close one ore multiple venues throughout the week. They will be responsible for the safety of each guest that enters the venue as well by following strict Food Safety policies and procedures. They will also be responsible for the development and performance of ARM’s and RM’s at the venue.


EDUCATION:

  • High School degree or GED required.
  • Bachelor’s degree in Hospitality or Food & Beverage industry preferred.

EXPERIENCE: Minimum of 5-7 years supervisory experience in the Food & Beverage industry required; or equivalent combination of education and experience.


CERTIFICATIONS, LICENSES, REGISTRATIONS:

  • Certified Professional Food Managers certification
  • Responsible Vendor certification


General Manager, Restaurant:
Responsible for the overall operation of several venues and locations in an assigned area of the park, along with being accountable for area’s TSAT’s, GSAT’s, and Financials. Must develop, train, and evaluate multiple layers of management, including a direct reporting relationship with each location’s Assistant General Manager. Also must be involved in high level and large scale projects to include evaluating all managers in the HRP process, holding positions as the Global Chair, planning and executing significant events, and assist the Park Chefs in menu engineering, design, and execution of roll out.


MAJOR RESPONSIBILITIES:

  • Responsible for the overall operation of multiple venues and locations in an assigned area of the park. This includes managing to ensure an efficient and profitable operation of each venue, while supervising several layers of leadership who are involved with the day to day operations.
  • Develop, train, coach, and evaluate Assistant General Managers, Assistant Restaurant Managers, and Chef’s in all aspects of the business to include budgeting, project planning, operational skills, financial analysis, and team development.
  • Engage in high level planning and operating by being an active participant in the HRP (Human Resources Planning) process, completing SWOT analysis of venues, executing menu change rollouts, and holding the Global Chair responsibilities of various groups (TSAT, Safety, Recognition, Special Event, etc.).
  • Perform Park 699 shifts by acting as the manager on duty for an entire park (USF, IOA, or VB). This includes walking through each location to check for cleanliness, operational efficiencies, safety, and performance of the team.
  • Oversee large scale projects involving multiple departments and balancing competing priorities. This includes menu engineering, significant location repairs and structure changes, cash handling and policy changes, and special event execution (HHN, Mardi Gras, Rock the Universe, etc.).

SCOPE: This individual will be responsible for every aspect of the Food & Beverage operation in an area of the park. They will be required to be flexible with their schedule, including a potential to work at any point during the 24 hours of a day. They will complete park MOD coverage as the 699 on duty.


EDUCATION:

  • High school degree or GED is required
  • Bachelor’s degree from a four-year college or university required
  • Business related degree preferred.

EXPERIENCE: 5-7 years in retail and/or food & beverage management required.


CERTIFICATIONS, LICENSES, REGISTRATIONS: Certified Professional Food Managers certification, Responsible Vendor certification


ADDITIONAL INFORMATION:

Additional responsibilities for all positions listed above:

  • Understands and actively participates in Environmental, Health & Safety responsibilities by following established UO policy, procedures, training and Team Member involvement activities.
  • Performs other duties as assigned.

Universal is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Universal Orlando via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Universal Orlando HR/Recruitment will be deemed the sole property of Universal Orlando. No fee will be paid in the event the candidate is hired by Universal Orlando as a result of the referral or through other means.

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Universal Orlando is an equal opportunity employer. Universal elements and all related indicia TM & © 2022 Universal Studios. All rights reserved.

Job ID: 2241595986489492191

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