Director of Operations - Shedd Aquarium

Sodexo Live! (Salary)•Chicago, IL

1d•Onsite

About The Position

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Director of Operations for the Shedd Aquarium located in Chicago, IL. Job Overview: The Director of Operations serves as a strategic partner to the General Manager, playing a critical role in leading and optimizing all aspects of food and beverage operations. This includes concessions, catering, premium services, purchasing, and other related departments. As a key member of the venue's leadership team, this role is responsible for delivering exceptional guest experiences, driving revenue, and fostering a high-performance culture aligned with Sodexo Live!'s values and standards.

Requirements

3+ years of leadership experience in food and beverage operations, preferably in a high-volume, multi-unit environment.
Bachelor's degree in Hospitality Management, Business Administration, or related field; or equivalent combination of education and experience.
Proven expertise in managing catering, concessions, and premium dining services.
Strong financial acumen with experience in P&L management, budgeting, and cost control.
Current certifications in safe food handling and responsible alcohol service.
Proficiency in Microsoft Office and operational systems (POS, inventory, scheduling).
Excellent communication, leadership, and interpersonal skills.
Ability to work collaboratively across departments and lead diverse teams.
Strong problem-solving skills and ability to make data-driven decisions under pressure.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Responsibilities

Lead and manage all food and beverage departments, ensuring seamless coordination across concessions and catering.
Develop and execute operational strategies to maximize sales, enhance guest satisfaction, and control costs.
Collaborate with the General Manager and department heads to forecast, plan, and execute daily operations based on business volume.
Ensure compliance with health, safety, and food handling regulations across all departments.
Ensure team's compliance with all applicable regulations, policies, and operational standards.
Manage staffing needs, including scheduling and workforce coverage.
Communicate and implement strategic initiatives across the team
Hire, train, and mentor staff and managers, fostering a culture of accountability, teamwork, and professional growth.
Oversee purchasing activities, including ordering and vendor coordination
Monitor and manage departmental budgets, labor costs, and inventory controls to meet or exceed financial targets.