In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.

Overview

The Director of Concessions is responsible for overseeing the direction of the daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Direcor of Concessions is solely responsible for the effective management and operation of the service team including event planning support, scheduling, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Director of Concessions must provide a high level of oversight and operational/personnel support to ensure the smooth running of all food outlets and events.

This role pays an annual salary of $75,000 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 January 9, 2026.

Responsibilities Responsible for coordinating and supervising the work of concessions and catering staff to include creating a positive work environment for all staff members Displays knowledge of POS systems as well as scheduling platforms and BEO software Manages the control of food, beverage and labor costs through proper scheduling and purchasing Conducts regular inspections to assure cleanliness and maintenance meet company standards Oversees and manages monthly inventory Responsible for providing high quality, fresh products in a timely manner for delivery to guests Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product Coordinates the storage, maintenance and repair of all equipment to ensure operational readiness Maintains sanitation, health and safety standards and training in work areas Responsible for consulting with managers to plan menus and estimate expected food consumption for all catering events Must be a visible presence working on the grounds with staff to ensure quality, efficiency, and overall management of operations Other duties as assigned Qualifications MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent jobexperience can be substituted for educational requirements Minimum of 5-7 years experience in the food & beverage industry Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling Ability to communicate effectively to all levels of staff Demonstrated and verifiable track record of meeting projected costs Professional appearance and presentation required Knowledge of and skill in using computer software, including MS Word/Excel/Outlook Maintains a current Food Handler's card and alcohol service permit if required by state or local government Working knowledge of employee scheduling in a hospitality environment Must possess excellent organizational and communication skills Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment Ability to cost out menus and create new menu items when needed Ability to work well in a team-oriented, fast-paced, event-driven environment Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment Ability to work a flexible schedule; able and willing to work nights, weekends and long hours Possess valid food handling certificate if required by state and federal regulations