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.

The Director of Concessions provides strategic and operational leadership for all concession operations across Honda Center, the Grove of Anaheim, and the Concert Hall. This position is responsible for driving financial performance, operational excellence, guest satisfaction, and team development while ensuring consistent execution across multiple venues and event types. The Director partners cross-functionally to develop innovative food and beverage programs, maximize revenue opportunities, and position the concessions business for long-term growth.

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Responsibilities

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

Qualifications

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 problem solver

Proficient in Microsoft Office applications

Able to build, lead, and mentor a team

Other Requirements

Must be available to work a nontraditional schedule, including late nights, weekends, and holidays

While performing the duties of this job, the team member is regularly required to talk and hear

This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching

Must be able to lift, push, pull, and move products, equipment, and supplies weighing up to fifty (50) pounds

May be required to work in varying weather and temperature conditions, both indoors and outdoors

Knowledge, Skills and Experience

Education - Bachelor's Degree

Certifications Required – Food Service Manager

Experience Required – 7+ years

This position is on-site.

Company:

Anaheim Arena Management, LLC (F&B)

Our Commitment:

We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and team members without regard to race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, parental status, military service, medical condition or any protected category prohibited by local, state or federal laws. We are firm believers that diversity and inclusion among our team members are critical to our success, and we seek to recruit, develop, and retain the most talented people from a diverse candidate pool.

Thanks for your interest in becoming part of OCVIBE!