Overview

We’re looking for a Food & Beverage Director to oversee our food & beverage operations at our premier Long Center venue. This role is for someone who knows how to balance guest experience, financial performance, and team leadership in a fast-paced, event-driven environment. If you have a passion for the arts and enjoy building strong teams while driving revenue growth, this could be the right fit.

This role pays an annual salary of $95,000-$105,000 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 June 12, 2026.

Responsibilities

• Ensure the efficient, professional, and profitable operation of Spectrum’s operations at the Long Center.
• Generate, analyze, and review financial reports, including budgets, forecasts, , labor and product costs, wage control, and profit & loss (P&L) statements.
• Focus on pushing team to providing the highest level of Guest Satisfaction while staying within financial goals set with senior leadership and client.
• Meet regularly, work closely and provided detailed reporting to our client direct reports.
• Serve as the final decision-maker on all equipment purchases and leases.
• Author, review, and revise policies and procedures as necessary to ensure operational compliance and efficiency.
• Oversee staff scheduling and labor allocation to meet operational demands.
• Analyze ticket sales in relation to projected staffing needs, market demographics, and forecast point-of-sale to guest ratios.
• Evaluate historical sales and purchasing data to identify trends, purchasing patterns, and determine accurate cost of goods.
• Program and maintain the point-of-sale (POS) system to ensure accurate financial reporting, inventory tracking, and commodity level monitoring by location.
• Conduct regular inspections of operations to verify adherence to established quality and service standards.
• Accurately prepare and submit required reports on time.
• Collaborate with department heads to review and enhance menus and marketing strategies.
• Foster and maintain strong, positive relationships with client, team members, suppliers, vendors, and the public to enhance the venue’s reputation.
• Perform other duties and responsibilities as assigned.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.

• Equivalent professional experience in food and beverage management may be accepted.

• 5–7+ years of progressive experience in food and beverage operations.

• At least 3 years in a leadership or director-level role in hospitality, catering, concessions, or large-scale events.

• Experience managing high-volume venues, performing arts centers, stadiums, or convention facilities preferred.

• Strong team leadership and staff development skills.

• Experience supervising multiple managers, chefs, and front-of-house teams.

• Ability to manage large event operations and seasonal staff.

• Expertise in food safety and sanitation standards (ServSafe or similar certification preferred).

• Experience with inventory management, cost control, and budgeting.

• Knowledge of POS systems and event-based food service operations.

• Ability to oversee profit & loss (P&L) for food and beverage operations.

• Experience with forecasting, labor cost management, and revenue optimization.

• Strong communication skills with clients, vendors, and executive leadership.

• Ability to deliver high-level guest experience during events and performances.

• Ability to work nights, weekends, and holidays based on event schedules.