Food & Beverage Director| Full-Time | SoFi Center

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 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: 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 OVG’ 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