Lead Food & Beverage Supervisor — Theme Park Ops

CIRCUIT OF THE AMERICAS LLC; Austin (TX); On-site; USD 42,000 - 62,000; Full time

Job summary

Circuit of The Americas LLC (COTA) in Austin, TX, is seeking a Food & Beverage Supervisor to lead daily restaurant operations across multiple outlets at COTALAND. You will supervise staff, uphold food safety standards, and ensure an exceptional guest experience during peak park hours and large events.

You will train team members, coordinate with management for event service plans, manage inventory, and maintain clean, efficient dining areas while adapting to changing menus and high-volume

Qualifications

• Experience as a front-of-house supervisor in high-volume dining.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to lead and mentor staff during peak service and events.
• Strong organizational and time-management skills.
• Willingness to work nights, weekends, holidays, and large events.

Responsibilities

• Supervise and support team members during daily operations and high-volume service periods.
• Ensure food safety and sanitation standards are followed.
• Monitor inventory levels and assist with ordering.
• Coordinate with management to execute service plans for events and multi-outlet operations.
• Train, coach, and develop front of house staff.
• Address and resolve operational issues to maintain service flow and guest satisfaction.
• Maintain communication with back-of-house teams.

Skills

Front-of-house supervision

Leadership

Customer service

Food safety

Communication

Education

Food manager certification

TABC certification

Allergy certification

Tools

Grills

Fryers

Ovens

Job description

Circuit of The Americas LLC (COTA) in Austin, TX, is seeking a Food & Beverage Supervisor to lead daily restaurant operations across multiple outlets at COTALAND. You will supervise staff, uphold food safety standards, and ensure an exceptional guest experience during peak park hours and large events.

You will train team members, coordinate with management for event service plans, manage inventory, and maintain clean, efficient dining areas while adapting to changing menus and high-volume