Responsible for daily supervision the operation of quick service branded restaurants. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. With the direction of the Restaurant Managers, execute strategic plans to optimize operational profits while maintaining quality, cleanliness and Guest Service standards.

Position Overview The Area Manager, Food Distribution Center will be driving the food operations, expansion in partnership with the food partners and licensees for NBC Universal business. This individual will support the business head NBC Universal in developing the food operations strategy, and play a critical role in planning, processes, and food partner expansion initiatives, that eventually boost the NBC Universal business results and growth.

Summary The Director of Culinary Operations reports directly to the VP of Culinary and Executive Chef and is responsible for two main pillars: Culinary Production and Culinary Park Operations. In this role, you will work with department leadership in planning, implementing, and supporting new food and beverage initiatives, lead culinary teams in planning, training, and daily execution, and serve as a culinary expert who provides leadership and sets standards for culinary excellence. Responsibilities Develop and mentor senior chefs.

Summary: This position is responsible for providing the leadership, direction, and resources to effectively manage multiple food venues, daily departmental operations, and special projects in support of the theme park. Essential Functions: · Executes strategic plans to optimize store profits while maintaining quality, cleanliness, and Guest Service standards. · Consistently drive process improvements and efficiencies to enhance Guest Service and food & beverage operations.

Summary Direct the operation of 8-12 quick service branded restaurants with sales volume ranging from 20M-30M per year. Responsible for implementation of strategic planning to optimize restaurant profits while adhering to quality, cleanliness and guest service standards. Ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Fluent understanding of restaurant & food service P&L’s (labor & food & beverage costs), financial metrics & venue budgets.