Food and Beverage Director

About the role

The Food and Beverage Director oversees all food and beverage operations across ATG San Francisco's three theatres: the Orpheum Theatre, the Golden Gate Theatre, and the Curran Theatre. This includes concessions, bars, lobby and intermission service, the Marquee Lounge, Deliver at Seat service, Priority Bar service, private event catering, and show hospitality and rider requirements related to F&B. The Director is responsible for delivering a high standard of guest hospitality, driving profitable and consistent revenue performance, and maintaining strict compliance with food safety and alcohol service requirements across all three venues. The Director leads the venue F&B team and holds department leaders accountable for executing strategy and team development.

Responsibilities

Guest Experience and Operations

• Uphold and enforce ATG Entertainment standards of quality, service, and cleanliness across all F&B outlets in the three theatres.
• Set and maintain a consistent guest experience for concessions, bars, and premium service, adapting offerings to the production, audience, and performance schedule at each venue.
• Plan and staff F&B service around varying performance times and show schedules, including previews, matinees, special events, and holiday periods.
• Continuously evaluate service speed, point-of-sale flow, and queue management at each theatre, and implement improvements that balance guest experience with operational feasibility.
• Manage the day-to-day operations of ATG San Francisco's F&B concepts, including the Marquee Lounge, Deliver at Seat service, and Priority Bar service, ensuring each concept meets its service standards and performance goals.
• Develop show-themed drinks, snack offers, and packages tied to specific productions to drive incremental revenue and guest engagement across the three theatres.
• Lead creative menu development for all concepts, balancing guest appeal, margin, operational feasibility, and production timing.
• Work with the Central Food and Beverage team on the delivery of core menu programs at each venue, which are set centrally, adapting execution to reflect guest preferences, seasonal trends, etc.

Financial Management

• Deliver F&B key performance indicators across the three theatres, including spend per head, gross profit per admit, labor cost per performance, and cost of sales margin.
• Prepare F&B financial reporting, forecasts, and sales analysis to support the General Manager.
• Work with the General Manager and Central Food and Beverage team on capital planning, operational improvements, and their implementation.
• Maintain inventory controls, accounts payable, and accounts receivable for all F&B operations in line with company procedures.
• Ensure accurate recording of wages, tips, and gratuities, and that all timekeeping and payroll inputs are complete and correct as per California Labor Laws.
• Enforce proper cash handling procedures across all F&B outlets, including till management, reconciliation, and secure banking.
• Monitor and manage food and beverage cost, pour cost, waste, and comps, and take corrective action when results fall outside targets.

Labor and Team Leadership

• Lead, develop, and inspire the whole F&B team across the three theatres, including managers, supervisors, receivers and bar and concessions staff.
• Ensure department leaders are meeting role expectations and performance goals, and provide coaching and regular feedback.
• Drive staffing efficiency through accurate scheduling and labor management for all F&B team members, aligned with show schedules and venue volumes.
• Support recruitment, onboarding, and training programs for F&B staff, including responsible alcohol service and food safety certification.

Private Events

• Coordinate and manage the food and beverage elements of private events across the three theatres, from initial planning and proposal through execution and close-out.
• Work with wider venue teams and external clients to scope F&B requirements, pricing, staffing, and timelines for each private event.
• Ensure private event F&B delivery meets client expectations and ATG standards, and that event financials are accurately tracked and reported.
• Manage the F&B elements of group events held around performances, such as pre-show and post-show gatherings.

Procurement, Vendors, and Partners

• Work with central team for delivery on national supplier procurement contracts.
• Source and secure smaller local vendors to support venue needs and complement centrally managed supply.
• Maintain purchasing compliance per required buying program for groceries (broadline distributor, 80%), and beverage (World Class Beverage Program, 100%).
• Own accuracy (to include counts, locations, reporting, invoicing, transfers, etc.) of timely monthly inventory controls and reporting.
• Execute all contractual obligations related to F&B operations in accordance with ATG Entertainment agreements and venue requirements.

Communication and Coordination

• Work closely with the Central Food and Beverage department, implementing new initiatives, SOPs, and guidance issued by the corporate team and providing feedback on their practical application at each venue.
• Serve as the primary point of contact for F&B matters with ATG San Francisco and central leadership, ensuring alignment with organizational objectives.
• Lead regular F&B operations meetings with venue management and key stakeholders to review performance, upcoming productions, and initiatives.
• Participate in production and operations meetings, ensuring timely communication of critical F&B information to the management team.
• Coordinate with box office, front-of-house, and production teams to align F&B service with show timing, capacity, and guest flow.
• Manage the F&B elements of show hospitality and rider requirements, working with production and touring teams to ensure timely and accurate delivery.

Compliance, Safety, and Quality Assurance

• Ensure full compliance with federal, state, and local regulations, including alcohol service and licensing, food safety, OSHA, payroll, employment, EEO, and ATG Entertainment policies.
• Establish and maintain safety, sanitation, and quality assurance programs at each theatre, and partner with the San Francisco Department of Public Health and the California Department of Alcoholic Beverage Control