Director of Food & Beverage at The Oncenter

ASM Global•Syracuse, NY

3d•Onsite

About The Position

The Director of Food & Beverage provides strategic leadership and hands-on operational oversight for all food and beverage operations at The Oncenter. This includes concessions, catering, menu development, financial performance, and staffing. This role is responsible for driving revenue, controlling costs, ensuring compliance, and delivering exceptional guest and client experiences across all events and daily operations.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field preferred.
Minimum 5 years of leadership experience in food and beverage operations within a large venue, arena, convention center, or hospitality environment.
Strong experience in budgeting, forecasting, labor management, and operational planning.
Experience with vendor management, purchasing, and contract negotiations preferred.
Experience working in union environment is a plus.
Strong leadership skills with the ability to motivate, develop, and manage teams.
Excellent communication and interpersonal skills across all levels of the organization.
Strong organizational and planning abilities with attention to detail.
Ability to work independently and make sound decisions in a fast-paced environment.
Customer-focused mindset with a commitment to delivering exceptional guest experiences.
Professional demeanor and appearance.
High level of initiative, accountability, and work ethic.
Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours.

Nice To Haves

Experience working in union environment is a plus.

Responsibilities

Lead and oversee all food and beverage operations, including concessions, catering, and special events.
Develop and manage departmental budgets, forecasts, and financial performance, including revenue and expense tracking.
Analyze key performance metrics such as food sales, attendance, and labor costs to drive operational efficiency and cost control.
Plan and execute event operations, including scheduling, staffing, ordering, and post-event evaluations.
Establish and maintain operational standards to ensure consistency, quality, and exceptional guest service.
Ensure compliance with all local, state, and federal health, safety, and liquor regulations.
Inspect facilities and equipment to maintain regulatory compliance and operational readiness.
Supervise and develop Food & Beverage management staff, including performance management, coaching, and training.
Partner with Human Resources on hiring, onboarding, employee relations, and development initiatives.
Maintain positive employee and labor relations, including adherence to union contracts.
Oversee payroll processing and labor coordination, including working with temporary staffing agencies as needed.
Train and oversee nonprofit organizations (NPOs) operating concession stands.
Collaborate with finance and other departments to ensure alignment with company policies and operational goals.
Support business development efforts by identifying opportunities for new clients, partnerships, and revenue streams.
Promote food and beverage services to internal and external clients to drive account growth.
Participate in planning meetings and serve as a key stakeholder in event and operational strategy.
Perform other duties as assigned.