Director of Premium | Full-Time | Benchmark International Arena

Oak View Group•Tampa, FL

13d•$90,000 - $115,000

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Director of Premuim is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Premium is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Premium must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. The Director of Premium is responsible for ensuring quality food and beverage is served to the guests. The Director of Premium will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Premium is responsible for the training of all kitchen staff. The Director of Premium must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$115,000 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 February 20, 2026.

Requirements

MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
Minimum of 5-7 years experience in the food & beverage industry
Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
Ability to communicate effectively to all levels of staff
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation required
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
Working knowledge of employee scheduling in a hospitality environment
Must possess excellent organizational and communication skills
Well skilled in all technical and sanitary aspects of food preparation and presentation
Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
Ability to supervise kitchen staff
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
Ability to cost out menus and create new menu items when needed
Ability to work well in a team-oriented, fast-paced, event-driven environment
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
Possess valid food handling certificate if required by state and federal regulations

Responsibilities

Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
Manages the control of food and labor costs through proper scheduling and purchasing
Conducts regular inspections to assure cleanliness and maintenance meet company standards
Oversees and manages monthly inventory
Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
Assists Executive Chef in preparing hot and cold foods following portioning requirements
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
Maintains sanitation, health and safety standards and training in work areas
Responsible for observing and testing foods to ensure proper cooking
Responsible for portioning, arranging and garnishing food plates for delivery to guests
Responsible for consulting with managers to plan menus and estimate expected food consumption
Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations