The VP of Development & Delivery is responsible for providing strategic oversight and business direction of destination and design development, including major attractions, food & retail, and live entertainment venues, such as CityWalk; parking structures; and destination-wide landscapes. Leads all planning, budgeting, scheduling, estimating, design, construction, fabrication, and project completion within the assigned budget, quality, schedule, creative and guest experience targets.

The Controls Engineer II is responsible for implementing sustaining solutions, as well as performing design modifications to ride and show system elements to improve safety, reliability, operational readiness, diagnostics, and serviceability. The successful Controls Engineer II works in a fast-paced environment and is adaptable, cooperative, enthusiastic, optimistic, dependable, consistent, patient, diligent, and attentive to detail, with strong self-discipline.

The Senior Area Manager, Retail Warehouse will be responsible for overseeing the operations of our retail distribution warehouse, including offsite locations. As the Senior Area Manager, Retail Warehouse you will lead teams, optimize inventory management, ensure the timely delivery of products to retail locations, and maintain the highest standards of safety and efficiency. This position requires strong leadership, problem-solving skills, and a deep understanding of warehouse logistics in a fast-paced retail environment.

The Sr. Project Director is responsible for senior direction and management of all Facility Construction development aspects for major land, attraction or hotel development (the “Project”), including all coordination and communications, planning, budgeting, scheduling, estimating, design, construction, fabrication, delivery, and commissioning required to open the Project meeting or exceeding the goals of assigned budget, quality, schedule, creative and guest experience targets.

The Assistant Director will be responsible for leading the attraction technical/project management team in developing the technical approach for all major elements and providing oversight during execution with the vendor. Primary tasks include concept feasibility, scope of work development and review, vendor assessment and selection, vendor oversight, risk identification and mitigation, field installation strategy, oversight of field test and adjust and SAT.

About the Role The Manager, Talent & Culture is a strategic partner who helps shape the employee experience and drive business success through people. This role goes beyond traditional HR support, focusing on building leadership capability, strengthening team culture, and guiding change initiatives that improve performance and engagement. The Manager, Talent & Culture will collaborate closely with leaders to anticipate needs, design solutions, and ensure employees have the tools, opportunities, and support to thrive.

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.

The Manager, Technical Services (Rides & Attractions) is responsible for maintaining strategic and daily operational plans for Rides & Attractions within the Technical Services Department. The Manager provides technical guidance for all attractions under his or her area of responsibility.

Responsibilities This position is responsible for providing the leadership, direction and resources to effectively manage physical plant functions, construction, daily departmental operations and special projects in support of Citywalk, CityWalk O&O and Parking Operations. Stay current with job and industry knowledge and continually develops skills to achieve higher levels of excellence and contribution.

Summary Responsible for assisting to supervise 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. Supports the employee and guest satisfaction programs and ensures the staff understands the importance of the programs.