Director of Food & Beverage| Full-Time | Hippodrome

Oak View Group•Baltimore, MD

2d•$95,000 - $110,000

About The Position

The Director of Food & Beverage is responsible for the strategic leadership, operational management, and financial performance of all food and beverage operations at the Hippodrome Theatre. This role oversees concessions, bars, premium services, catering, and special events, ensuring an exceptional guest and client experience that complement the theatre’s performances and brand. A key component of this role is building strong, visible relationships with clients, partners, and stakeholders through consistent engagement and hospitality-driven interactions. This role pays an annual salary of $95,000-$110,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 3, 2026.

Requirements

Bachelor’s degree in hospitality management, Business, or related field (preferred).
5–7+ years of progressive leadership experience in food & beverage operations, preferably in entertainment venues, theaters, stadiums, or high-volume environments.
Strong financial acumen with experience managing budgets and P&L statements.
Proven leadership and team development skills.
Demonstrated ability to build client relationships and represent an organization in social and professional settings.
Knowledge of food safety standards and alcohol service regulations.
Excellent organizational, communication, and problem-solving abilities.
Ability to work evenings, weekends, and holidays as required by performance schedules.

Responsibilities

Lead, train, and develop F&B management and hourly staff, fostering a culture of hospitality, accountability, and excellence.
Recruit, schedule, and supervise staff to meet operational demands during performances and events.
Establish clear performance expectations and conduct regular evaluations.
Oversee all front- and back-of-house F&B operations, including concessions, bars, VIP services, and catering.
Ensure efficient service during high-volume showtimes and special events.
Maintain compliance with health, safety, sanitation, and alcohol service regulations.
Develop and implement standard operating procedures to optimize service flow and guest satisfaction.
Manage budgets, forecasting, and financial reporting for all F&B operations.
Monitor cost controls, including labor, food cost, beverage cost, and inventory.
Maximize revenue through pricing strategies, upselling initiatives, and product mix optimization.
Source and manage relationships with vendors and suppliers.
Oversee ordering, receiving, and inventory control to minimize waste and shrinkage.
Negotiate pricing and contracts to ensure cost efficiency and quality.
Act as a visible and approachable leader during events, actively engaging with clients, sponsors, and VIP guests.
Build and maintain strong relationships with key stakeholders through regular interaction and personalized hospitality.
Representing the organization at client-facing functions, networking events, and social settings to strengthen partnerships.
Proactively gather feedback and translate insights into improved service offerings and experiences.
Foster a culture where client satisfaction and relationship-building are prioritized alongside operational excellence.
Collaborate with programming and events teams to create customized F&B experiences for shows, private events, and VIP packages.
Develop themed menus and promotions tied to performances or seasonal programming.