View of Pyramids From Across the Water

Local Conditions:  76° F   •   Today's Hours:  10:00 AM - 9:00 PM

Holiday in the Gardens Hours:  CLOSED


Contact Human Resources:
Phone: 409-683-4285
Fax: 409-683-4930

Open Positions

Applicant must show proof of eligibility to work in U.S. Drug free work place. E.O.E.

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Click on the job titles below for more information:

Job Detail
F&B Outlets Manager
Food & Beverage Attractions
Outlet Manager will supervise Concession operation, maintain service and product quality and ensure the customer’s needs and expectations are met or exceeded. Constant training of the staff will be the main objective. Outlet Manager will also want to maximize revenue and net profit by controlling operating expenses.
Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives.  The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities. 
•Maintain a Guest focus while performing duties
•Always assume 100% responsibility for quality guest experience
•Schedule staff accordingly in order to keep the department properly manned at all times
•Follow up and check on the job training
•Attend all daily morning briefings held by the Executive Chef
•Hold daily meeting with the staff to review the daily operation, and to discuss past performance that can be improved
•Recognize VIP’s and regular guests when walking out into the concession areas
•Make sure hygiene standards are strictly followed as per F&B department standards
•Supervise the overall service operations
•Regular training to be conducted for all staff and to ensure that they participate in all cross training conduct by the training manager
•Encourage staff to cross train during the low season and to follow up and check on the job training
•Ensure that all standards set for food presentation, quality and quantity are met and monitored in order to provide and increase service standards
•Supervise the beverage stock, condiments and operating equipment taken is returned to the designated storeroom in a proper way
•Assist in minimizing overtime and casual staff
•Responsible for the distribution of the relative instructions and rules to the employees
•Responsible for the departments smooth operation on a daily basis
•Responsible for all transactions and all accounting procedures
•Control wastage and contribute to cost saving measures as instructed by the Executive Chef
•Ensure full adherence to Moody Gardens policies and procedures and operating legalities
•Ensure all information received by the Executive Chef is followed accurately
•Attend all training conducted by the personnel department
Communication skills, Computer knowledgeable, people management skills, POS knowledge and pleasant personality. 
College education with 3-5 years working experience in this position.
This position will require standing 100% of the time; be physically able to lift at least 50 pounds, reach, bend and stoop.
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