Revenue Manager In Park

Morgans Wonderland Management Company•San Antonio, TX

2d•Onsite

About The Position

The In-Park Revenue Manager is a vital leadership role responsible for overseeing and directing all food, beverage, retail, and catering operations at Morgan’s Wonderland & Morgan’s Inspiration Island. This role ensures a superior shopping and dining experience that meets the diverse needs of our guests. By fostering a high standard for service, safety, and product excellence, the Revenue Manager plays a key role in shaping a positive and inclusive guest experience. This role requires strong leadership, organizational skills, and a commitment to excellence to support the park’s mission of creating extraordinary guest experience.

Requirements

Bachelor’s degree in business, food, beverage, retail, or a related field, or equivalent experience.
Minimum of 5+ years of experience in retail, food service, or beverage operations, preferably within a theme park or entertainment venue.
Prior supervisory experience in a theme park, entertainment, food, beverage, or retail operation, with three years of direct leadership managing teams effectively.
Strong background in budgeting, financial oversight, cost control, and forecasting.
Expertise in pricing strategies, sales optimization, and business growth initiatives.
Experience with point-of-sale (POS) systems and data analytics tools for tracking sales and trends.
Proven ability to drive operational efficiency while leading diverse teams.
Strong organizational and time-management skills, ensuring smooth daily operations.
Ability to create and execute business strategies, including promotions, pricing adjustments, and inventory management.
Excellent communication and negotiation skills, both written and verbal, with the ability to collaborate across departments.
Experience in event planning, catering logistics, and menu development.
Ability to coordinate large-scale food service operations, ensuring timely preparation and delivery.
Knowledge of food handling regulations and best practices for catering safety.
Strong collaboration skills to work with clients, vendors, and internal departments for successful event execution.
Proficiency in Microsoft applications, including Word, Excel, Outlook, and PowerPoint.
Ability to work both independently and collaboratively in a team environment.
Must be willing to work flexible hours, including evenings, weekends, and holidays, in an outdoor setting with high temperatures.

Nice To Haves

Experience with back-office point-of-sale applications (preferred but not required).
ServSafe and TABC certification preferred, ensuring compliance with food safety and alcohol service regulations.

Responsibilities

Oversee daily operations of all food service, retail, and catering outlets to ensure efficiency and excellence.
Hire, train, and supervise a diverse team of seasonal employees and supervisors, fostering a culture of development and teamwork.
Collaborate with vendors to place and manage product orders, ensuring optimal inventory levels while controlling costs.
Maintain facility integrity by upholding health and safety protocols through structured training and leadership.
Develop and uphold guest service standards, ensuring an exceptional and welcoming experience for all visitors.
Lead by example, demonstrating service excellence while empowering teams to deliver prompt, courteous, and informative interactions.
Ensure consistency in food quality, appearance, portioning, and flavor by implementing standardized recipes and procedures.
Optimize labor, expenses, and food costs, driving operational efficiency through smart decision-making, streamlined processes, and a commitment to continuous improvement.
Drive revenue growth by identifying opportunities to enhance profitability, introducing new business initiatives, and refining cost-control strategies.
Other duties as assigned.