Overview

The General Manager of Food & Beverage Operations is the senior leader accountable for the overall performance, profitability, and operational excellence of all food and beverage functions at So-Fi Center. This role has full ownership of Food & Beverage operations, including revenue generation, cost control, guest experience, people leadership, and compliance across a complex, high-volume, event-driven environment.

The General Manager serves as the primary point of contact between ownership (OVGH), venue management, and client representatives, ensuring seamless communication, strategic alignment, and exceptional execution. Success in this role requires a hands-on executive leader who can balance strategic planning with operational rigor while developing high-performing teams and delivering best-in-class guest experiences.

This role pays an annual salary of $90,000-$113,000 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 July 10, 2026.

Responsibilities

Strategic & Financial Leadership

• Own full P&L responsibility for Food & Beverage operations, including revenue growth, margins, and expense control
• Develop and manage the annual operating and staffing budgets aligned with the venue’s event calendar
• Forecast operational needs related to staffing levels, inventory, equipment, and supplies
• Analyze post-event results, including revenue performance, product usage, shortages, and variances, and implement corrective actions
• Drive continuous improvement in food cost percentages, labor efficiency, inventory turns, and overall profitability

Operations & Event Execution

• Provide executive oversight for all F&B operations to ensure smooth, efficient, and profitable event execution
• Ensure all concession stands, kitchens, and service locations are fully operational, compliant, and guest-ready prior to events
• Establish and maintain operational standards for speed of service, food quality, cleanliness, and guest satisfaction
• Oversee high-volume inventory management, ordering, receiving, storage, and waste control
• Ensure cash handling, POS operations, and financial controls are consistently followed
• Serve as executive escalation point during events to resolve operational issues quickly and effectively

Culinary & Product Leadership

• Provide oversight for menu development, product offerings, pricing strategy, and presentation standards with the Executive Chefs
• Ensure consistency in recipes, portion control, kitchen timing, and food quality across all events
• Lead purchasing strategy and vendor relationships to ensure quality, availability, and cost effectiveness
• Approve menus, recipes, portion sizes, and cost controls to maintain profitability and brand standards

People Leadership & Culture

• Directly lead and develop the Food & Beverage leadership team and all front- and back-of-house staff
• Set clear expectations, performance standards, and accountability across the organization
• Hire, train, mentor, and retain a diverse, high-performing team
• Conduct performance evaluations and partner with Human Resources on corrective action and employee relations
• Foster a culture of professionalism, safety, inclusion, and guest-first service
• Lead by example through visibility on the floor and active engagement with staff and volunteers
• Carries out supervisory responsibilities in accordance with company policies and applicable laws
• Responsibilities include hiring, training, assigning work, performance management, discipline (in partnership with HR), and resolving employee concerns

Client, Venue & Stakeholder Relations

• Serve as the primary F&B representative for venue management, ownership, and client partners
• Ensure client expectations are met or exceeded through proactive communication and execution
• Represent the organization professionally with vendors, inspectors, and external partners

Compliance, Safety & Risk Management

• Ensure full compliance with all Federal, State, and Local health, alcohol service, labor, and safety regulations
• Maintain hazardous materials programs, safety documentation, permits, and required records
• Proactively identify and mitigate safety and health risks to protect guests, employees, and the organization
• Ensure a safe, respectful, and harassment-free workplace

Facilities, Assets & Systems

• Oversee maintenance, storage, and repair of all foodservice equipment to ensure operational readiness
• Maintain accurate inventory records, equipment logs, and operational documentation
• Serve as a resource for POS systems, reporting, and training

Other Expectations

• Maintain working knowledge of all venue locations, emergency procedures, and facility access
• Willingness to step in and support operational roles as needed to ensure successful events
• Perform additional duties as assigned to support overall venue success

Qualifications

• 5-7 years of progressive leadership experience in hospitality, venue, stadium, or large-scale event operations
• Proven experience with P&L ownership and large operational budgets
• Strong knowledge of food and beverage operations, inventory management, and cost controls
• Demonstrated ability to lead large, diverse teams in fast-paced environments
• Experience working with executive clients, venue partners, and external stakeholders
• Strong organizational, communication, and problem-solving skills
• Ability to work nights, weekends, and event-driven schedules as required