Compensation: $55,300 - $74,600 / year

The opportunity

Delaware North Parks and Resorts is hiring a Senior Food Beverage manager to join our team at the Kennedy Space Center in Merritt Island, Florida and will be respsonsible for overseeing and managing all aspects of the FB operations including quick serve and concessions venues as well as managing catered events.

If you have a passion for delivering exceptional dining experiences, excel in leading a team, and thrive in a fast-paced environment, apply now to join our team.

Pay

Minimum – Anticipated Maximum Base Salary: $55,300 – $74,600 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

. What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Oversee all FB operations including quick serve, concessions and catering Hire, train, and manage an effective team including managers and supervisors, providing feedback on their job responsibilities and alignment to Delaware North programs Research and develop new policies, procedures, menus, and control policies that elevate service standards and accountability of staff Oversee financials reviewing PL statements with managers More about you Minimum of three years’ experience in a high volume restaurant and/or catering environment Strong food knowledge with a variety of menus and previous experience supervising service team members required Ability to communicate through oral and written skills with staff No degree required Shift details

Day shift
Holidays
Weekends
Evenings as needed

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