Oak View Group
Director of Food and Beverage | Full-Time | Jungle Island
Oak View Group, Miami, Florida, us, 33222
Director of Food and Beverage | Full‑Time | Jungle Island
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. We offer a 360‑degree solution set for world‑class owned venues and a client roster that includes the most influential, high‑attendance arenas, convention centers, music festivals, performing arts centers, and cultural institutions worldwide.
Position Summary The Director of Food and Beverage is responsible for the efficient, professional, and profitable operation of the venue. The Director oversees all managerial, sales, and part‑time positions, ensuring full compliance with state and federal labor laws, sanitation and food‑related ordinances, and alcohol service regulations. The Director actively supervises, coaches, and mentors employees to meet company quality standards, and independently initiates all employment actions such as hiring, termination, suspension, discipline, and promotion. The Director also manages employee relations, leads all sales and marketing activities related to food and beverage, and books catering spaces. This key position requires excellent attendance, variable event‑driven schedule (including evenings and weekends), open availability, professional presentation, outstanding interpersonal skills, self‑direction, and strong independent decision‑making abilities.
Salary and Benefits Annual salary: $89,000–$98,000 (bonus eligible).
Health, Dental and Vision Insurance
401(k) Savings Plan
401(k) Matching
Paid Time Off (vacation days, sick days, and 11 holidays)
This position will remain open until December 31, 2025.
About The Venue Jungle Island, formerly Parrot Jungle, is a relaunched eco‑adventure park on Watson Island, Miami, Florida. The park features pop‑up waterslides, an outdoor wind tunnel flight experience, zip lines, escape rooms, a Nerf battle stadium, and other attractions. It includes multiple catering and concession areas, including Bloom Ballroom and other merchandise spaces.
Responsibilities
Assists in overall effective management of catering, concessions, and merchandise operations.
Leads catering sales efforts, directing the catering team and managing sales and marketing activities.
Ensures compliance with all alcohol service policies and monitors events for 100% compliance.
Manages catered events from set‑up to tear down, handling communication with hourly staff, culinary staff, and guests.
Prepares and reviews financial reports, budgets, projections, forecasting, revenue analysis, disbursements, wage and salary control, and P&L statements.
Oversees scheduling and labor allocation.
Collaborates with venue teams to analyze ticket sales and anticipate staffing needs.
Evaluates historical sales and purchasing data to identify purchasing patterns and accurate cost of goods.
Manages point‑of‑sale system to ensure accurate financial reporting.
Directs and assists managers in preparing and attaining future goals.
Inspects operations to ensure quality standards are maintained.
Prepares required reports accurately and submits them on time.
Develops an effective management team and provides clear direction.
Reviews and assists in development of menus and marketing plans.
Establishes and maintains relationships with managers, suppliers, vendors, and the public that project the venue in a positive light.
Qualifications
BA or BS with a business‑related major; accounting minor or credits preferred.
Minimum 5–7 years of management experience in the food‑related or concession industry.
Nationally recognized, advanced food service sanitation training course certification.
Strong communication skills with employees, co‑workers, volunteers, management staff, and guests in a clear, professional, and courteous manner.
Ability to make sound business and operational decisions quickly under pressure.
Proficiency with computer applications: Microsoft Office, POS systems, and timekeeping systems.
Team‑oriented, fast‑paced, event‑driven environment experience.
Knowledge of all existing concession and premium service locations.
Valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Familiarity with inventory cost control and menu planning.
Ability to calculate basic and complex math functions, handle cash accurately, and adhere to high ethical standards.
Ability to work independently with minimal direction.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to, veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.
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Position Summary The Director of Food and Beverage is responsible for the efficient, professional, and profitable operation of the venue. The Director oversees all managerial, sales, and part‑time positions, ensuring full compliance with state and federal labor laws, sanitation and food‑related ordinances, and alcohol service regulations. The Director actively supervises, coaches, and mentors employees to meet company quality standards, and independently initiates all employment actions such as hiring, termination, suspension, discipline, and promotion. The Director also manages employee relations, leads all sales and marketing activities related to food and beverage, and books catering spaces. This key position requires excellent attendance, variable event‑driven schedule (including evenings and weekends), open availability, professional presentation, outstanding interpersonal skills, self‑direction, and strong independent decision‑making abilities.
Salary and Benefits Annual salary: $89,000–$98,000 (bonus eligible).
Health, Dental and Vision Insurance
401(k) Savings Plan
401(k) Matching
Paid Time Off (vacation days, sick days, and 11 holidays)
This position will remain open until December 31, 2025.
About The Venue Jungle Island, formerly Parrot Jungle, is a relaunched eco‑adventure park on Watson Island, Miami, Florida. The park features pop‑up waterslides, an outdoor wind tunnel flight experience, zip lines, escape rooms, a Nerf battle stadium, and other attractions. It includes multiple catering and concession areas, including Bloom Ballroom and other merchandise spaces.
Responsibilities
Assists in overall effective management of catering, concessions, and merchandise operations.
Leads catering sales efforts, directing the catering team and managing sales and marketing activities.
Ensures compliance with all alcohol service policies and monitors events for 100% compliance.
Manages catered events from set‑up to tear down, handling communication with hourly staff, culinary staff, and guests.
Prepares and reviews financial reports, budgets, projections, forecasting, revenue analysis, disbursements, wage and salary control, and P&L statements.
Oversees scheduling and labor allocation.
Collaborates with venue teams to analyze ticket sales and anticipate staffing needs.
Evaluates historical sales and purchasing data to identify purchasing patterns and accurate cost of goods.
Manages point‑of‑sale system to ensure accurate financial reporting.
Directs and assists managers in preparing and attaining future goals.
Inspects operations to ensure quality standards are maintained.
Prepares required reports accurately and submits them on time.
Develops an effective management team and provides clear direction.
Reviews and assists in development of menus and marketing plans.
Establishes and maintains relationships with managers, suppliers, vendors, and the public that project the venue in a positive light.
Qualifications
BA or BS with a business‑related major; accounting minor or credits preferred.
Minimum 5–7 years of management experience in the food‑related or concession industry.
Nationally recognized, advanced food service sanitation training course certification.
Strong communication skills with employees, co‑workers, volunteers, management staff, and guests in a clear, professional, and courteous manner.
Ability to make sound business and operational decisions quickly under pressure.
Proficiency with computer applications: Microsoft Office, POS systems, and timekeeping systems.
Team‑oriented, fast‑paced, event‑driven environment experience.
Knowledge of all existing concession and premium service locations.
Valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Familiarity with inventory cost control and menu planning.
Ability to calculate basic and complex math functions, handle cash accurately, and adhere to high ethical standards.
Ability to work independently with minimal direction.
Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to, veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.
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