POSITION: Vice President of Premium F&B Operations

DEPARTMENT: Food & Beverage

REPORTS TO: Senior Vice President of Food & Beverage

FLSA STATUS: Salaried Exempt

As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.

The Vice President of F&B Operations will be responsible for the development and implementation of the strategic vision (i.e., design, product innovation and creativity) for all SAVOR food and beverage locations in North America. This position is responsible for providing thought leadership, operational best practices, and creative F&B presentation to our venue operations. Responsibilities also include driving and overseeing innovative improvement within the disciplines of Catering, Concession, Culinary, Restaurants, Bars, and Special Event Management. This position requires close collaboration and influence of executive culinary leadership along with Facility and Food and Beverage Management to ensure strategic alignment and deliverables.

The F&B Leader will drive innovation strategies incorporating F&B as well as locations design to deliver best in class customer service, experience, and efficiency. The role will continuously benchmark internal programs and offering within the industry to ensure company is delivering best in class customer experiences.

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

• Lead implementation of F&B innovations through service and F&B delivery to ensure best in class offerings in new project opening and other key locations as assigned.
• Support hiring, retain, motivate, evaluate, and direct food, beverage, and retail staff, ensuring employees receive adequate guidance and resources to accomplish established objectives.
• Responsible for all presentation delivery in catering, concession, beverage, and retail merchandise.
• Creative and innovative food and beverage experiences driven food and beverage experiences.
• Monitor and evaluate all reporting departments to ensure the proper planning for short and long-term strategies; monitors and evaluates performance of all catering, concession, beverage, and retail merchandise services, to facilitate ongoing improvement of operations and financial return.
• Review strengths and weaknesses of all food, beverage, and retail merchandise operations to ensure product and service innovation is best in class over the competitive landscape.
• Conduct him/her in a professional, courteous, and responsive manner, which reflects positively on the company.
• Work alongside Architects on overall FOH and BOH facilities beginning with Concept Develop to preopening to Grand Opening and day to day operations.
• Assist in overall design or remodels of venues with Architects and Clients so that we can present SAVOR creative expertise as well as operating and win F&B contracts.
• Provide creative input and direction in program development of new venues or remodels, including program for F&B Concessions, Premium Experiences and Private events.
• Work collaboratively with SVP of Culinary and Innovation to ensure F&B offerings are relevant and distinctive within the market.
• Ability to establish proformas for new and existing businesses.
• Meet financial budgeted targets through creative revenue generating programs while effectively maintain expenses.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience        

• 4-year bachelor's degree from an accredited University or related years of experience in the F&B industry.
• 10+ years of leadership experience in the Food & Beverage discipline; multi-unit leadership role required.

Skills and Abilities

• Excellent understanding of current Industry deliverables with the ability to innovate next generations service, F&B, and amenities to customers.
• Demonstrated experience in creating innovative programs, products, and solutions in the hospitality industry.
• Exceptional leadership and motivational skills - a proven track record of initiating and championing new concepts through activation.
• Strong understanding and application of managerial concepts and techniques in areas such as idea creation, employee development, coaching, cross-team effectiveness, sharing best practices and project/resource management.
• Strong ability to manage multiple stakeholders with competing priorities.
• Leadership skills that manage a balance between creative innovation and operational feasibility
• Knowledge of cutting-edge design solutions with an ability to pull inspiration from a variety of input streams.
• Strong ability to manage personal capacity and maintain appropriate distance from day to day/tactical operations; must maintain oversight of department strategy, vision, innovation, and creative momentum.
• Ability to give creative input and direction in program development of new venues or remodels, including program for F&B Concessions, Premium Experiences and Private events.
• Strong analytical and oral communication skills; excellent interpersonal and leadership skills; able to collaborate effectively with others in a cross-functional team.
• Ability to introduce and implement cutting edge ideas, conception through final delivery.
• Ability to articulate new concepts clearly and in a compelling way.
• Effective cost management in food beverage and labor with the ability to implement it track it and effectively control it.
• Willingness and ability for travel which at time may be extensive at times.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.