Food And Beverage Manager

DEZER DEVELOPMENT LLC•Orlando, FL

7d•Onsite

About The Position

The FOH Food & Beverage Manager is fully responsible for front-of-house operations across Dezerland Park’s full-service restaurant, quick-service outlets, food trucks, and bar, with full accountability for FOH inventory, labor costs, customer service, and the overall guest experience across every venue. This person also leads all FOH event catering and setup, from staffing and layout through service and breakdown, and works hand-in-hand with the BOH Kitchen Manager to keep front- and back-of-house perfectly in sync. We’re looking for someone with an entrepreneurial spirit: a builder who wants to create the FOH SOPs, training materials, checklists, and service standards that don’t fully exist yet, and who is excited to grow with a Food & Beverage department that is actively expanding. This role leads and develops the Assistant F&B Manager, F&B attendants, bartenders, servers, hosts, and event attendants, and is the standard-bearer for hospitality and guest service across the property. Dezerland Park Orlando is more than Florida’s largest indoor attraction, it’s a playground for families, friends, and teammates to come together and create unforgettable memories. With over 800,000 square feet of different attractions like a gel blaster arena, axe-throwing, pinball arcade, and even one of the world’s largest auto museums, there’s something here for everyone. But what really makes Dezerland special is our people. We’re fostering a culture that feels like family: supportive, fun, and collaborative, where every team member plays a part in bringing joy to our guests.

Requirements

Bachelor’s degree or Associate’s degree in Hospitality, Restaurant Management, Business Administration, or a related field preferred; equivalent F&B leadership experience accepted.
Minimum 5 years of food and beverage experience, with at least 3–5 years in a supervisory or managerial role overseeing FOH operations, including bar.
ServSafe Food Protection Manager certification (or equivalent) required; Responsible Vendor/alcohol service certification required for any role involving the sale or service of alcohol.
Strong customer service background with a proven ability to lead high-volume, guest-focused environments.
Thorough knowledge of food safety regulations, sanitation standards, and Alcohol & Beverage Control (ABC) laws.
Demonstrated ability to manage labor, inventory, cost controls, and financial performance within FOH outlets.
Excellent organizational, time management, and problem-solving skills; able to prioritize and adapt in a fast-paced, high-demand environment.
Strong interpersonal and communication skills with the ability to work effectively with the BOH Kitchen Manager, cross-functional teams, vendors, and staff.
Proficiency in Microsoft Office Suite (Excel, Word, Outlook); experience with POS and F&B management software like Square and Sysco Studios is a plus.
Excellent with Microsoft 365, especially Excel, for inventory, cost tracking, and reporting; comfortable using AI tools to support documentation and daily operations.
Ability to multitask efficiently, maintain attention to detail, and manage multiple operational priorities simultaneously.
Must be able to work a flexible schedule, including nights, weekends, holidays, and peak business periods.
Ability to thrive in a large-scale, fast-paced entertainment or hospitality environment.

Responsibilities

Oversee daily FOH operations across the full-service restaurant, quick-service outlets, food trucks, bar, and event/catering setups, ensuring consistent service standards at every venue.
Maintain a visible floor presence during peak service to ensure smooth flow, accurate timing, and high standards of hospitality.
Set and enforce FOH service standards, sequence of service, and guest experience expectations across all outlets.
Collaborate closely with the BOH Kitchen Manager to keep FOH and BOH timing, communication, and standards aligned.
Oversee bar mise en place, batching, par levels, and beverage quality and consistency.
Ensure compliance with Alcoholic Beverage Control (ABC) laws and responsible alcohol service practices.
Manage liquor, beer, wine, and beverage product ordering, receiving, and inventory.
Manage ordering and inventory for all FOH items, including beverage and bar product, FOH paper goods and supplies, uniforms, smallwares, POS supplies, and FOH equipment.
Conduct regular FOH inventory counts and reconcile usage against sales and waste.
Double-check and reconcile FOH inventory against attraction-side food and beverage inventory (concession and attraction outlets) to ensure alignment and prevent shortages.
Monitor and control FOH labor costs through schedule optimization aligned with demand patterns and labor laws.
Maintain operating budgets; monitor P&L results, controllables, and FOH labor to meet financial targets.
Partner with upper management and the BOH Kitchen Manager on FOH menu development, item descriptions, pricing, and menu rollouts across the restaurant, quick-service outlets, and food trucks.
Conduct daily line checks on FOH presentation, table settings, menu accuracy, and guest-ready standards.
Ensure accurate communication of 86’d items, menu changes, allergens, and daily operational priorities to FOH teams.
Lead guest recovery and service resolution; review guest feedback, comment cards, and satisfaction data with staff to drive improvements.
Stay readily available and approachable for guests and staff on the floor.
Own all FOH responsibilities for event and catering setup, service, and breakdown.
Coordinate FOH staffing, equipment, table/buffet/bar setup, and guest flow for events.
Partner with the BOH Kitchen Manager, event coordinators, and operations to ensure events are properly staffed and timed.
Participate in event walk-throughs and planning meetings.
Build and maintain FOH SOPs, opening/closing checklists, side-work lists, and steps-of-service guides for every outlet.
Develop FOH training materials, signage, and menus/templates as the department grows and adds outlets.
Continuously refine FOH systems and processes as new outlets, menus, and event offerings come online.
Ensure FOH compliance with food safety, sanitation, HACCP, and OSHA standards.
Coordinate monthly self-inspections, sanitation walkthroughs, and deep-cleaning programs for FOH and bar areas.
Train FOH staff on food safety, allergen awareness, and responsible alcohol service.
Oversee and develop the Assistant F&B Manager, F&B attendants, bartenders, servers, hosts, and event attendants.
Lead recruitment, interviewing, and hiring for FOH positions.
Conduct performance evaluations, coaching, mentoring, and disciplinary actions per SOP.
Conduct effective pre-shift meetings, team updates, and training sessions to communicate expectations and priorities.
Understand FOH roles well enough to step in as a Cashier, Server, Host, or Bartender when short staffed.
Foster teamwork, empowerment, accountability, and a positive, collaborative work environment.
Serve as a role model for professionalism, hospitality, and appropriate service behaviors.
Collaborate closely with the BOH Kitchen Manager on menu planning, timing, and consistency between FOH and BOH.
Partner with Events, Marketing, and Sales to support promotions, special programs, and property-wide initiatives.
Assist upper management with operational reporting, budgets, and strategic planning.
Perform other FOH duties as assigned to support the success and growth of the Food & Beverage division.