Executive Director of Food Service Operations

3 weeks ago

Baltimore, Maryland, United States AEG Full time
Job Summary

The Executive Director of Food Service Operations is responsible for the efficient, professional, and profitable operation of the food service operations at the assigned venue. This individual oversees every managerial, full-time, and part-time position, ensuring full compliance with state and federal labor laws, sanitation, and food-related ordinances, as well as alcohol service regulations.

Key Responsibilities

- Ensure the legal, efficient, professional, and profitable operation of the assigned venue.
- Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
- Make final decisions on equipment purchases and leases.
- Resolve conflicts, mediate, arbitrate, and negotiate labor agreements when necessary.
- Author, review, and amend policies and procedures as required.
- Author and amend contracts, authorizing terms.
- Oversee scheduling and labor allocation.
- Analyze ticket sales in relation to anticipating staffing needs, target market demographics, and determine and project point-of-sale to guest ratio.
- Evaluate recent historical sales and purchasing data to identify purchasing patterns and accurate cost of goods.
- Program and maintain the point-of-sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
- Direct and assist managers in preparing and attaining future goals.
- Provide each director or manager with the proper direction and follow up on all assignments.
- Inspect the operation on a regular basis to ensure that the established quality standards are maintained.
- Prepare required reports accurately and submit them on time, following up with department heads to ensure that their reporting is completed within the same guidelines.

Requirements

- MA or MS; BA or BS with a business-related major.
- Minimum 5 years of management experience in the food-related or concessions industry.
- Concessions Manager Certificate from the National Association of Concessionaires.
- Nationally recognized, advanced food service sanitation training course certification.
- Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner, fostering a positive, enthusiastic, and cooperative work environment.
- Ability to make sound business/operations decisions quickly and under pressure.
- Ability to speak, read, and write in English.
- Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping systems.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
- Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
- Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc., pertaining to Oak View Group and venue concession and premium services operations.
- Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
- Ability to handle cash accurately and responsibly.
- Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
- Ability to work independently with little direction.
- Experience working in a Union environment required.
- Experience in a fast-paced arena or stadium preferred.
- Accounting minor or credits preferred.

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