Food Beverage Director Full-Time SoFi Center

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360degree solution set for a collection of worldclass 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.

The main role of the F&B 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 F&B 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 F&B Director is accountable for directing developing and training all service staff to uphold exceptional service standards.

This role will pay an annual salary of $90000$95000 and is bonus eligible.

For FullTime roles: Benefits: 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 2025.

• 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 setup 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 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 / backup any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Complete postevent 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 ongoing assistance training and mentoring to event staff and volunteers; promote a positive enthusiastic and cooperative workplace environment by working sidebyside with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide ongoing 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.

• 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 highvolume venue or facility.
• Ability to communicate with employees coworkers 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 teamoriented fastpaced eventdriven 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.

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 ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.