Director of Food & Beverage to assists the General Manager in ensuring the efficient, professional, and profitable operation of the venue’s food and beverage services. This key role involves overseeing all managerial positions, both full-time and part-time, ensuring compliance with labor laws, sanitation standards, and alcohol service regulations. The Director will be responsible for supervising, coaching, and mentoring staff, handling all employment actions, and maintaining a positive work environment.

Attributes: Ability to work independently, handle cash responsibly, and maintain high standards of integrity and professionalism

Work Schedule: Must have open availability and be prepared to work evenings and weekends based on event schedules.

This role pays a yearly salary of $90,000 to $93,000 plus bonus

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until November 30, 2024

• Operational Management: Assist in managing catering and concession operations effectively. Ensure compliance with alcohol service policies and address any issues immediately.
• Event Management: Oversee events from setup to teardown, including communication with staff and guests.
• Financial Oversight: Review financial reports, including budgets, forecasts, and P&L statements. Manage cost controls, capital investments, and labor costs.
• Policy and Procedure: Develop and amend policies and procedures, and manage contracts as directed.
• Staffing and Scheduling: Scheduling, labor allocation, and evaluate staffing needs based on sales, budget and event demographics.
• Sales Analysis: Analyze sales and purchasing data to identify patterns and manage inventory.
• Team Development: Guide and support managers in achieving goals, provide clear direction, and assist in performance evaluations.
• Guest Relations: Build and maintain positive relationships with show managers, suppliers, and the public.

• Education: Bachelor’s degree in a business-related field; accounting credits or a minor preferred.
• Experience: Minimum of 5-7 years in a management role within the food or concessions industry.
• Certifications: Valid Food Handlers certificate and Alcohol Service Permit required as per state and local regulations.  Concessions Manager Certificate from the National Association of Concessionaires and advanced food service sanitation training preferred.
• Skills: Excellent communication, decision-making, and interpersonal skills. Proficient in Microsoft Office, POS systems, and timekeeping systems.
• Knowledge: Familiar with inventory cost control, menu planning, and sanitation requirements.