Director of Hospitality | Full-Time | Lucas Museum of Narrative Art

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.

Overview

The Director of Hospitality serves as the face of the company, playing a critical role in daily, hands-on client interaction and relationship management, responsible for the efficient, professional and profitable operation of the assigned business verticals. Responsible for overall food & beverage management, promotion, and operation of the facility, including construction, purchasing, policy administration, booking, marketing, finance, sanitation, and related operations for those assigned businesses. This position is responsible for the development, coordination and management of all aspects and strategies for the assigned businesses.

 

The Director of Hospitality is a key leadership role with full responsibility for the F&B operations at LMNA. This footprint encompasses a high profile 180 seat dining room open daily for lunch and dinner; a large Food Hall for Museum visitors; a licensed Starbucks Store; and a spectacular Events ballroom (seated up to 550) plus multiple other spaces throughout the museum for events small and large (1000+).

 

The Director of Hospitality is responsible for all facets of the F&B business; team leadership, commercial success, client relationships, reputation and brand management, driving revenue growth and ensuring the highest standards of Service delivery. This position will focus solely on the Lucas Museum through it’s opening phase but may later include additional venues in the Southern California area.

 

This role pays an annual salary of $150,000-$175,000 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 May 15, 2026.

Responsibilities

• Full operational responsibility for the business.
• Lead the full management of sales, marketing, service, culinary and logistics departments successfully.
• Accountable for the achievement of financial targets for top line revenue, client return, and EBITDA in line with department budgets.
• Perform all financial forecasting and modeling on a weekly and monthly basis.
• Foster and always maintain positive guest relations and resolve guest complaints, ensuring guest satisfaction.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Keep RVP and Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
• Proficient in Payroll Management and cost control.
• Adept at revenue forecasting and data analysis.
• Work with management team to grow revenue, increase guest counts and develop a loyal guest base.
• Complete job responsibilities and performance objectives in a timely and effective manner. 
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Maintain low staff turnover rate and high morale.
• Participate in the recruiting and hiring of high-quality employees, including managers.
• Participate in the supervision, development and, when necessary, and termination of employees.
• Operate ethically to protect the image of the company and our client.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Ensuring that all financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high-quality of food preparation and service.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and