Director, OCVIBE F&B Concession Operations

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Mission:
To enrich the lives in our community through shared experiences, welcoming spaces, and responsible actions. Vision:
We will be the social and entertainment center of Orange County – a place where the cultural kaleidoscope of the region converges and connects. Our vibrant, rich collection of experiences will celebrate the diversity of our community. Values:
Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold

Job Title:

Director, OCVIBE F&B Concession Operations

Pay Details:
The annual base salary range for this position in California is $135,000 to $170,000 per year. The starting pay for the successful candidate depends on various job-related factors, including but not limited to the candidate’s geographic location, job-related knowledge, skills, experience, education/training, internal value, peer equity, external market demands, and organizational considerations.

• Own the overall financial performance of concessions across all venues
• Analyze operating performance and implement strategies to improve profitability
• Identify and execute revenue-generating initiatives through pricing, menu optimization, technology, and operational efficiencies
• Partner cross-functionally with Culinary, Sales, Marketing, and Venue Operations teams to deliver seamless event experiences
• Ensure consistent execution, service standards, and operational excellence across all locations
• Develop venue-specific operating plans while standardizing best practices where appropriate
• Direct event readiness, staffing strategies, inventory planning, and operational execution for sporting events, concerts, family shows, and special events
• Support pricing strategies, packaging, and menu development in partnership with Culinary and Sales teams
• Foster a culture of accountability, collaboration, continuous improvement, and hospitality
• Forecast demand and staffing needs based on the event calendar and business trends
• Champion a hospitality‑first culture that consistently exceeds guest expectations
• Improve guest flow, reduce wait times, and enhance overall speed of service
  
  Ensure food quality, cleanliness, presentation, and service standards remain consistently high
• Develop and maintain standardized operating procedures across all concession locations
• Evaluate emerging industry trends and recommend new concepts, technologies, and operational enhancements
• Ensure compliance with all health, safety, and sanitation regulations across all venues and events
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

• Bachelor’s degree in Hospitality, Business Administration, Restaurant Management, or a related field, or equivalent experience
• 7–10 years of progressive food and beverage leadership experience
• Minimum of 7 years leading high-volume concessions or multi‑unit food service operations
• Demonstrated success managing P&L performance and operational excellence
• Experience leading large management and hourly teams
• Strong analytical, financial, communication, and leadership skills
• Strong financial acumen in food costing, labor management, and beverage cost control
• Passionate about fostering teamwork, delivering exceptional guest experiences, and building strong community relationships
• Highly organized, self‑motivated, and able to manage multiple priorities in a fast‑paced environment
• Exceptional communication, presentation, and interpersonal skills
• Strategic leader and creative…