Oak View Group

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

Director of Food & Beverage to assists the General Manager in ensuring the efficient, professional, and profitable operation of the venue’s food and beverage services. This key role involves overseeing all managerial positions, both full-time and part-time, ensuring compliance with labor laws, sanitation standards, and alcohol service regulations. The Director will be responsible for supervising, coaching, and mentoring staff, handling all employment actions, and maintaining a positive work environment. Attributes: Ability to work independently, handle cash responsibly, and maintain high standards of integrity and professionalism Work Schedule: Must have open availability and be prepared to work evenings and weekends based on event schedules. This role pays a yearly salary of $90,000 to $93,000 plus bonus Benefits 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). This position will remain open until November 30, 2024 About the Venue

The Palm Beach County Convention Center is a versatile event space in West Palm Beach, Florida, featuring a 100,000 square-foot exhibit hall, a 22,000 square-foot ballroom, 21,000 square feet of flexible meeting space, and a direct connection to the 400-room Hilton West Palm Beach. Responsibilities

Operational Management: Assist in managing catering and concession operations effectively. Ensure compliance with alcohol service policies and address any issues immediately. Event Management: Oversee events from setup to teardown, including communication with staff and guests. Financial Oversight: Review financial reports, including budgets, forecasts, and P&L statements. Manage cost controls, capital investments, and labor costs. Policy and Procedure: Develop and amend policies and procedures, and manage contracts as directed. Staffing and Scheduling: Scheduling, labor allocation, and evaluate staffing needs based on sales, budget and event demographics. Sales Analysis: Analyze sales and purchasing data to identify patterns and manage inventory. Team Development: Guide and support managers in achieving goals, provide clear direction, and assist in performance evaluations. Guest Relations: Build and maintain positive relationships with show managers, suppliers, and the public. Qualifications

Education: Bachelor’s degree in a business-related field; accounting credits or a minor preferred. Experience: Minimum of 5-7 years in a management role within the food or concessions industry. Certifications: Valid Food Handlers certificate and Alcohol Service Permit required as per state and local regulations. Concessions Manager Certificate from the National Association of Concessionaires and advanced food service sanitation training preferred. Skills: Excellent communication, decision-making, and interpersonal skills. Proficient in Microsoft Office, POS systems, and timekeeping systems. Knowledge: Familiar with inventory cost control, menu planning, and sanitation requirements.