Director - FB

Essential Responsibilities

• Oversight of all food and beverage operations for concerts, Broadway productions, private events, and other venue functions.
• Management of event planning and execution while partnering with clients, promoters, and internal departments to ensure successful events and an exceptional guest experience.
• Directing front-of-house and back-of-house food and beverage operations during private events, adjusting staffing, service, and logistics in real time to ensure seamless event execution and exceptional guest experiences.
• Overseeing departmental budgets, financial performance, labor, inventory, purchasing, and revenue goals.
• Partnering with culinary leadership to develop menus, pricing strategies, and promotions.
• Maintaining operating standards and ensuring compliance with all health, safety, sanitation, alcohol service, OSHA, and company policies.
• Identifying opportunities to improve operational efficiency, guest satisfaction, and overall business performance.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field preferred.
• Minimum of five (5) years of progressive food and beverage management experience in a high-volume entertainment, hospitality, or event venue.
• Experience managing budgets, P&L, labor, inventory, purchasing, and multiple food service operations.
• Strong organizational, communication, and problem-solving skills.
• Demonstrated financial acumen with budgeting and cost control experience.
• Ability to manage multiple priorities in a fast-paced event environment.
• Knowledge of concessions, catering, premium hospitality, bars, and backstage food service.
• Proficiency with Microsoft Office and food and beverage management systems.
• PREFERRED: ServSafe Food Protection Manager, ServSafe Alcohol Certification (or equivalent), PCI Compliance Training, CPR/First Aid Certification.