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Executive Director of Food Service Operations

2 months ago

Sioux Falls, South Dakota, United States Oak View Group Full time
Job Summary

The Executive Director of Food Service Operations is a key leadership role at Oak View Group, responsible for the efficient, professional, and profitable operation of the food service operations at our assigned venue. This individual will oversee every aspect of the business, ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and 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, P&L financial statements.
  • Make final decisions on equipment purchases and leases.
  • Resolve conflicts, mediate disputes, and negotiate labor agreements as needed.
  • Develop and implement policies and procedures, as required.
  • Author and amend contracts, and authorize terms.
  • Oversee scheduling and labor allocation.
  • Analyze ticket sales and staffing needs, and determine point-of-sale to guest ratios.
  • Evaluate 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 and tracking of accountability.
  • Direct and assist managers in preparing and attaining future goals.
  • Provide direction and follow up on assignments.
  • Inspect the operation regularly to ensure established quality standards are maintained.
  • Prepare required reports accurately and submit them on time.
  • Develop an effective management team.
  • Give clear direction and provide necessary assistance to managers.
  • Evaluate each manager's performance and make recommendations for improvement.
  • Review and assist in the development of menus and marketing plans with department heads.
Qualifications
  • Bachelor's degree in Business Administration or related field.
  • Minimum 5 years of management experience in the food service or concessions industry.
  • Concessions Manager Certificate from the National Association of Concessionaires.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Ability to communicate effectively with employees, coworkers, volunteers, management staff, and guests.
  • Ability to make sound business and operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English.
  • Solid working knowledge of computer applications, including Microsoft Office, POS systems, and timekeeping systems.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Valid Food Handlers certificate and Alcohol Service Permit, if required by state or local government.
  • Thorough working knowledge of sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
  • Ability to calculate basic and complex math functions.
  • 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 ball park or stadium preferred.
  • Accounting minor or credits preferred.