Responsible for supporting the concept development and implementation of restaurant experiences that align with both creative vision and operational goals. This role collaborates across cross-functional teams to assist in establishing Food and Beverage programs, providing input on layout, design, and guest experience, while ensuring consistency with operational standards. The Manager also helps maintain concept documentation, supports planning processes, and conducts research to inform strategic decisions.

MAJOR RESPONSIBILITIES

• Collaborate with Creative and other functional project teams to conceptualize, develop, and implement innovative restaurant concepts that align with the overarching New Ventures and Creative vision and fulfill operational requirements
• Provide input and support on elements such as layout, guest flow, food offerings, service style, and technology to help shape a comprehensive F&B program, using BAIE metrics and Operational Performance Standards (OPS) as guides.
• Maintain and update concept decks and documentation, including food concepts, smallware, venue details, and planning tools as needed.
• Conduct research and competitive analysis to stay informed of consumer trends and industry innovations that support strategic planning and creative inspiration
• Support the planning processes for restaurant concepts to ensure high-quality and differentiated guest dining experiences.

QUALIFICATIONS:

• Ability to work effectively with others across departments, teams, or business segments.
• Capacity to imagine and articulate innovative ideas that push boundaries or solve problems in unique ways
• Ability to see the big picture and plan long-term initiatives that align with organizational and operational goals
• Understanding the intricacies of running F&B establishments both FOH & BOH
• Meticulous approach to work that ensures accuracy, consistency, and quality
• Ability to plan, execute, and close projects efficiently
• Effectively conveying ideas, instructions, and feedback across various mediums
• Some domestic and international travel may be required to support project needs and team collaboration.

EDUCATION:

Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts or a related field is preferred.

EXPERIENCE: 

5+ years relevant hospitality or project management experience required; 3+ years’ experience with food and beverage projects preferred; or equivalent combination of education and experience. 

Your talent, skills and experience will be rewarded with a competitive compensation package.

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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