Operations Director Jobs

About The Position

Requirements

• Previous management experience in food and beverage operations, hospitality, concessions, restaurants, or a comparable high-volume environment.
• Strong understanding of COGS, food cost percentages, labor cost management, budgeting, and profitability.
• Experience with purchasing, inventory management, vendor relationships, and menu development.
• Demonstrated ability to recruit, train, schedule, and lead large teams.
• Strong organizational, analytical, communication, and problem-solving skills.
• Ability to work effectively in a fast-paced, high-volume environment.
• Working knowledge of food safety, sanitation, and responsible alcohol service regulations.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and required stadium events.
• ServSafe Manager Certification or equivalent food safety credentials.
• Consistent on-site presence at Franklin Field during the Milwaukee Milkmen baseball season and scheduled stadium events.
• Ability to actively support frontline operations and make sound operational and financial decisions in a dynamic event environment.

Nice To Haves

• Previous experience in professional sports, stadium concessions, arenas, festivals, or large-scale entertainment venues.
• Experience overseeing multiple food and beverage outlets simultaneously.
• Experience with Toast POS or comparable point-of-sale and inventory management systems.
• Experience developing menus and managing food and beverage operations with a focus on profitability.

Responsibilities

• Oversee the setup, readiness, service execution, and closing of stadium food and beverage operations.
• Maintain consistent food quality, presentation, portion control, service standards, cleanliness, and functionality of food service areas and equipment.
• Develop and implement standard operating procedures to improve efficiency and consistency.
• Coordinate food and beverage service for home games, private events, third-party events, and other stadium programming; troubleshoot issues and provide hands-on operational support.
• Manage financial performance, including revenue, expenses, profitability, food and beverage costs, labor costs, budgets, and operating margins.
• Analyze sales reports, product performance, pricing, portions, waste, purchasing, and expenses; implement improvements and cost-saving initiatives without compromising quality or guest experience.
• Prepare and present financial and operational performance reports to executive leadership.
• Manage ordering and purchasing of food, beverages, and supplies; maintain vendor relationships and negotiate pricing and purchasing agreements when appropriate.
• Maintain accurate inventory across food and beverage areas, conduct counts, reconcile discrepancies, and reduce waste, spoilage, shrinkage, and overordering.
• Monitor product usage and adjust purchasing based on expected attendance, historical sales, and event schedules; ensure proper rotation, storage, and food safety.
• Lead menu creation and implementation, including standardized recipes, portion sizes, product specifications, seasonal specials, promotional offerings, and event-specific menus.
• Evaluate menu items for popularity, profitability, and operational efficiency; coordinate pricing and POS programming and identify upselling and revenue opportunities.
• Recruit, interview, hire, train, schedule, supervise, and evaluate management and hourly staff across food and beverage areas.
• Create staffing plans based on event schedules, anticipated attendance, and projected sales; monitor labor efficiency and maintain appropriate staffing levels.
• Develop employee training in food preparation, guest service, safety, sanitation, and operating procedures; coach staff and address performance or disciplinary concerns.
• Work with Human Resources on onboarding, payroll accuracy, and staffing needs; foster a positive, accountable, team-oriented workplace.
• Maintain guest service standards, monitor service times, reduce peak-period wait times, address guest concerns, and evaluate quality, cleanliness, and presentation.
• Ensure compliance with food safety, sanitation, food handling, storage, preparation, temperature control, alcohol service, and responsible beverage service requirements.
• Keep required licenses, certifications, and inspections current; maintain safe working conditions, oversee proper equipment use, and conduct routine inspections.
• Coordinate with stadium operations, event management, marketing, executive leadership, and event organizers on service requirements and operational plans.
• Forecast staffing, inventory, and product needs for games and events; develop additional revenue opportunities such as specialty concessions, group packages, and event-specific offerings.
• Maintain operational flexibility for evenings, weekends, holidays, and changing event schedules.