Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Food & Beverage Director

The main role of the Food & Beverage Director is to ensure seamless coordination of all Food and Beverage activities to surpass client expectations, while attaining revenue and profit goals for the venue. Key indicators of success for the Food & Beverage Director include increased customer patronage and revenue generation, decreased attrition rates, adherence to quality standards in service, production, cleanliness, and safety, fostering positive employee relations and facilitating staff growth, all reflected in the growth of net revenues from operations. Additionally, the Food & Beverage Director is accountable for directing, developing, and training all service staff to uphold exceptional service standards.

This role pays an annual salary of $90,000-$113,000 and is bonus eligible.

Benefits for full-time roles include 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 November 21, 2025.

Responsibilities

• Responsible for the preparation of meals for all events.
• Responsible for the overall daily operation of all food and beverage areas and services.
• Responsible for managing, developing and mentoring staff, including initiating employee discipline as required.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all locations prior to events.
• This may include verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that employees have followed proper procedures for distribution and handling of cash.
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
• Ability to oversee a large volume of inventory, order products, and manage high volume sales.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
• Ensures that the purchasing and preparation of all food products meet OVGs standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.
• Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Develops menus, recipes, cost controls, and portion sizes.
• Works with vendors in developing products needs ensuring product is on hand for events and inventory control and purchasing practices are in place.
• Training new & current employees regarding property procedure & best practices.
• Willing to cover / back-up any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents.
• Relays safety/health issues to management immediately.
• Ensure event staff and volunteers are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Participate in the development and administration of the Operations budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary.
• Order supplies and materials for foodservice programs within budget guidelines; receive and maintain supplies, linens and foodservice goods.
• Review and ensure compliance with Alcohol and Food Safety Guidelines.
• Maintain hazardous materials communication program, material safety data sheets and required records and permits; maintain knowledge of changes in pertinent Federal, State and Local regulations.
• Develop and maintain an accurate record keeping system, including equipment maintenance and inventory logs.
• Any other duties and responsibilities as assigned.

Supervisor Responsibilities:

• Directly supervises all food and beverage staff, front, and heart of the house unless the Executive Chef reports to the General Manager.
• Carries out supervisory responsibilities in accordance with OVG360s policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

Qualifications

• Associates Degree (A.A.) or greater in Culinary Management, Business Management, or related field.
• Five plus (5+) years experience in Food & Beverage Management, or related experience.
• Degree requirement may be substituted for five or more years experience in Food & Beverage Management or related position.
• Experience with kitchen operations and culinary experience required.
• Experience training new employees and volunteers.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering product for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Bilingual (English/ Spanish a plus)
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) workdays and extended numbers of days as needed.

Computer Skills:

• Demonstrated proficiency with Microsoft Office Suite (MS Word, MS Excel, MS PowerPoint and MS SharePoint, MS Teams and MS Outlook), POS systems, and payroll timekeeping system.

Certificates, licenses, registrations:

• Valid Florida Drivers License.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.

Dress code:

• To project dignity and decorum expected by the public, appropriate dress and good grooming are expected of all employees.

Strengthened by Our Differences. United to Make a Difference

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