Overview

The Concessions & Beverage (C&B) Director works closely with the Assistant General Manager, Culinary Director, and Catering (Hospitality) Director, and oversees the Concessions / Bar / Warehouse operations of the facilities, utilizing initiative and independent judgment.

The Concessions & Beverage Director delivers high quality food / beverage products, presentation and service execution for all FIC / NCC events.

This Director monitors, controls and audits all aspects of the Concessions and Bar department, including but not limited to delivering quality experiences to guests of the facility, developing innovative menus, hiring / training / developing current and new service / leadership staff, and ensuring proper care and handling of all food, beverage, cash and equipment.

The C&B Director will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.

The C&B Director oversees the performance / responsibilities of the Concessions Manager and Concession Operations Manager, including all operational logistics and distribution for the Concessions Warehouse and storage areas at Ford Idaho Center and Nampa Civic Center.

This position is consumer-facing and is expected to maintain a professional, positive and service-forward attitude at all times.

This is a key role for the effective and profitable operation of the business. The C&B Director must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.

Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management skills are required.

This role will pay a salary of $60,000 to $70,000.

For FT roles : Benefits : Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

expires 9 / 30 / 2024

About the Venue

Ford Idaho Center is a multi-venue complex consisting of the Arena, Sports Center (Horsepark), Amphitheater and Rodeo Club.

Nampa Civic Center is home to the John Brandt performing arts center, ballrooms and meetings rooms. This account boasts a combined 30,000 capacity and can serve up to one million guests per year.

Responsibilities

• Manage and participate in the development and implementation of goals, objectives, policies and priorities of all concessions and bar programs / projects.
• Directly responsible for labor cost controls and cost of goods sold; forecasts and monitors concessions revenue. Ensures that event plans are followed accurately, but can purposefully pivot when plans change.
• Develops programs for high quality food / beverage products, presentation and service execution; implements new bar / concessions menus, concepts, promotions and services.
• Recruits, selects, leads, motivates and evaluates concessions / bar staff; develops / oversees the preparation and implementation of comprehensive training manuals for the Concessions / Warehouse / Bar departments;

works directly with employees to correct deficiencies.

• Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.
• Develops and utilizes a thorough understanding of F&B Subcontractor and Non-Profit Organization agreements / expectations, acting as the face of OVG Hospitality throughout these relationships.
• Establishes and maintains effective working relationships with co-division directors, facility stakeholders and facility users;

interacts with show managers, event managers, guests and clients regularly.

• Provides each manager / supervisor with the proper direction and resources, follows up on all assignments, and ensures all deadlines and expectations are met.
• Is visibly present and engaged in the service areas to maintain contact with clients to ensure satisfaction levels are achieved, taking corrective action when necessary.
• Inspects the food and beverage equipment regularly to ensure that the established quality standards are maintained; reviews inspection results with managers / supervisors and initiates a corrective action plan as needed.
• Prepares and submits required reports accurately and in a timely manner; follows up with managers / supervisors to ensure that their reporting is completed within the established guidelines.
• Protects the operating assets of the FIC / NCC; Develops a dynamic asset management and Warehouse inventory control program.
• Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include : verifying opening inventory, assigning duties to concession workers (employee / volunteer), 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.
• Ability to plan and execute the effective management of events for upwards of 10,000 guests; oversees a large volume of inventory and manages high volume sales
• Provide direction and oversight to Concessions Managers / Supervisors, Bartenders and Cashiers. Ensure that all City / County / State / Federal and OVG policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling, and sanitation guidelines, general safety policies and procedures.

Report any alcohol service or other compliance issues to GM and AGM immediately.

• 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.

• Ability to obtain working knowledge of all existing concession locations : geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access
• Through market and competitive analyses, keeps abreast of new developments in the industry and keeps the concessions / bar operations interesting to avoid repetition.
• Performs other duties as required by AGM or GM. This list of responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Qualifications

• Bachelor’s Degree or higher in Culinary Management, Business Management or related field, or one year of related experience, or equivalent combination of education and experience required.
• 5-7 years related hospitality management experience required, preferably in event / venue F&B management.
• TIPS and ServSafe Management certifications preferred (must be able to obtain)
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, concise, professional and respectful manner which focuses on generating a positive and cooperative work environment
• Experience employing modern management methods, long range planning, principles of budgeting, and leadership skills.
• Must be able to lead, motivate and relate to staff, peers, and clients in a consistently positive, engaged and supportive manner.
• Must be able to project a professional manner and appearance, and communicate effectively with clients, staff, and event attendees.
• Working knowledge of sales, marketing, event services, safety and security, financial reports, and human resources.
• Knowledge of

Last updated : 2024-07-03