Director of Food & Beverage Operations

Responsibilities:

• Develop and implement strategic plans for food and beverage operations to enhance guest experience and drive revenue growth.
• Manage all food and beverage outlets, including concession stands, restaurants, bars, and VIP suites.
• Oversee menu development, pricing strategies, and product selection in collaboration with culinary teams.
• Ensure compliance with all health and safety regulations, including food safety standards.
• Recruit, train, and supervise food and beverage staff, ensuring high performance and professional development.
• Develop and manage budgets, financial forecasts, and cost control strategies.
• Coordinate with vendors and suppliers to ensure quality and consistency of products and services.
• Monitor guest feedback and implement improvements to enhance customer satisfaction.
• Collaborate with marketing and events teams to create promotions and special events.
• Analyze sales data and market trends to identify opportunities for growth and innovation.

Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• Minimum of 7-10 years of experience in food and beverage management, preferably in a large venue or stadium environment.
• Proven track record of successful management and leadership in food and beverage operations.
• Strong financial acumen, including budgeting, forecasting, and cost control.
• Excellent organizational, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Knowledge of health and safety regulations related to food and beverage services.
• Proficiency in MS Office and experience with POS systems.

Corporate Culture:

• Competitive salary and performance-based bonuses
• Comprehensive health, dental, and vision insurance
• Retirement savings plan
• Paid time off and holidays
• Employee discounts on event tickets and merchandise