Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

The Food & Beverage Director is responsible for overseeing all food and beverage operations at Satellite Music Hall, ensuring exceptional guest experiences, operational excellence, financial performance, and compliance with all company policies and regulatory requirements. This position will lead front-of-house and bar operations, manage staffing and training, maintain inventory and cost controls, and drive a culture of hospitality, accountability, and teamwork. The ideal candidate is a hands-on leader with strong hospitality experience, a passion for guest service, and the ability to build and develop high-performing teams in a fast-paced entertainment and event venue environment.

This role pays an annual salary of $75,000-$95,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 25, 2026.

Leadership & Operations

• Oversee all daily food and beverage operations, including bars, concessions, premium hospitality areas, catering, and special events.
• Lead, coach, and develop management and hourly staff to ensure consistent service standards and operational excellence.
• Establish and maintain a positive, professional, and guest-focused culture.
• Ensure all food and beverage operations are executed efficiently and in accordance with company standards.
• Provide visible leadership during events and peak operating periods.
• Resolve guest concerns and service issues in a professional and timely manner.

Financial Management

• Manage departmental budgets, revenue goals, labor costs, and operating expenses.
• Monitor and analyze financial performance, including sales, cost of goods sold, labor, and profitability.
• Develop and implement strategies to maximize revenue and improve operational efficiencies.
• Approve invoices, review expenses, and ensure proper financial controls are maintained.
• Conduct regular inventory audits and monitor product usage to minimize waste and loss.

Staffing & Employee Development

• Recruit, hire, onboard, train, and retain food and beverage team members.
• Create staffing plans and schedules based on business demands and event requirements.
• Conduct performance evaluations and provide ongoing coaching and development.
• Ensure employees understand and comply with company policies, procedures, and expectations.
• Address employee relations issues in partnership with Human Resources.

Compliance & Safety

• Ensure compliance with all federal, state, and local health, safety, food handling, and alcohol service regulations.
• Maintain all required permits, licenses, and operational certifications.
• Promote responsible alcohol service practices and ensure all staff maintain required certifications.
• Ensure compliance with company cash handling, inventory control, and loss prevention procedures.
• Maintain a safe working environment for employees and guests.

Vendor & Inventory Management

• Manage relationships with vendors, suppliers, and service providers.
• Negotiate purchasing agreements and monitor product quality and pricing.
• Oversee ordering, receiving, inventory controls, and product distribution.
• Ensure adequate inventory levels while minimizing excess inventory and waste.

Event & Guest Experience Management

• Collaborate with venue leadership to support concerts, private events, festivals, sporting events, and special programming.
• Ensure food and beverage operations support the overall guest experience and venue objectives.
• Develop and implement service standards that align with the Satellite brand and guest expectations.
• Evaluate guest feedback and implement improvements where necessary.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• 5-7 years of progressive food and beverage management experience.
• 3+ years in a senior leadership role overseeing multiple outlets, venues, or large-scale hospitality operations.
• Strong knowledge of food and beverage operations, inventory management, labor management, and financial reporting.
• Experience managing high-volume bars, restaurants, entertainment venues, stadiums, or event-based operations preferred.
• Demonstrated leadership, coaching, and team development skills.
• Strong organizational, communication, and problem-solving abilities.
• Proficiency with POS systems, inventory management software, and Microsoft Office applications.
• Ability to work evenings, weekends, holidays, and extended hours based on event schedules.

• Ability to stand and walk for extended periods.

• Ability to lift and carry heavy objects occasionally.

• Ability to work in a fast-paced environment with varying temperatures and noise levels.

• Ability to navigate all areas of the venue during events and operational periods.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.