Director of Beverage | Seasonal Full-Time | Rogers Stadium

Oak View Group•Toronto, ON

60d•$1,538 - $1,635•Onsite

About The Position

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. Overview The Director of Beverage's primary purpose is to assure all Beverage operations and Member services are coordinated to exceed Member expectations, while achieving the venue's revenue and profit objectives. The benchmarks for a successful Beverage Director are growth in Member usage and beverage revenues; the maintenance of all quality standards for service, production, cleanliness, and safety; employee relations and staff development; all measured by growth in Net Revenues from Operations. The Beverage Director is responsible for providing comprehensive oversight of events, demonstrating technical expertise, and offering operational and personnel support to ensure the seamless functioning of both the stadium and the Beverage department. It is essential for the Beverage Director to recognize that work hours will be determined by the demands of the event, including preparation and post-event activities. As an outdoor venue, it is essential for the Director of Beverage to recognize that employment is not contingent upon weather conditions. The expectation is to work at every event, regardless of the elements present. This is a seasonal role from April 2, 2026 and will end on September 30, 2026 This role pays a biweekly salary at a rate equivalent to $1,538.46-$1,634.62 CAD per week This position will remain open until June 19, 2026.

Requirements

5-7+ years in Club management or related field in Food & Beverage Industry.
Responsible for up to million to multi-million-dollar business. Errors in judgment regarding expense allocation could seriously affect the profit/loss position of their departments.
Deals with highly confidential material (i.e. Member/Employee Data).
Service STAR Training, Alcohol Management.
Computer literacy required/Spreadsheet knowledge required. Computer skills, good communication skills, ability to be a strong leader.
Professional indoor office/Club environment.

Nice To Haves

Bachelor’s degree preferred.
Food Handlers Certificate, Alcohol Safety, STAR Service Certification, STAR Trainer Certification, TABC Certification, and CPR Certification preferred.

Responsibilities

Enhance beverage sales, it is essential to create and implement robust marketing and revenue strategies that align with OVG's budgeting and revenue standards. This involves not only executing these plans effectively but also nurturing relationships with partners and stakeholders to ensure collaborative success.
Identify opportunities for Member events and beverage services that satisfy on-going Guest needs and implement to achieve revenue objectives.
Ensure all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio.
Ensure appropriate forecasting systems are utilized.
Recruit, select and develop a qualified staff of Service Excellence Employees to understand the relationships between value, Guest service and satisfaction
Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning.
Hire quality Employees. Ensure that pre-employment screening, background checks, and the interview process are properly completed.
Create an excellent work environment, centered upon teamwork and mutual respect.
Implement and effectively execute specific training programs timely and consistently to ensure quality service and product.Responsible for the scheduling and/or directing the scheduling of all service personnel and the budgeting of labor costs. Ensure service recovery programs are in place, staff is properly trained to execute and being properly utilized as set forth by management.
Where applicable, oversee side work duties assigned to Beverage staff and general housekeeping for all F&B outlets
Initiate and control a wine/beverage sales incentive for the service team on a monthly or quarterly basis.