Director - FB

ASM Global-SMG; Richmond (VA); On-site; USD 120,000 - 180,000; Full time

Job summary

ASM Global-SMG is seeking a Food & Beverage Director to lead all F&B operations at the venue, including concessions, bars, premium hospitality, backstage catering, banquets, and events.

You will partner with culinary leadership to craft menus and pricing while driving guest experiences, operational excellence, and strong financial results.

Qualifications

• Experience in high-volume food and beverage operations.
• Proven ability to manage budgeting, costs and inventory.
• Strong leadership and vendor coordination skills.

Responsibilities

• Oversee F&B operations for venues, events and catering.
• Lead event planning with clients, promoters and internal teams.
• Direct front- and back-of-house during events and adjust staffing as needed.
• Manage budgets, labor, inventory, purchasing and revenue goals.
• Collaborate with culinary leadership on menus and pricing.
• Ensure health, safety, sanitation and alcohol service compliance.
• Identify opportunities to improve efficiency and guest satisfaction.

Skills

Budgeting

P&L management

Staff leadership

Operations management

Guest experience

Regulatory compliance

Education

Bachelor's degree in Hospitality Management

Job description

Food & Beverage Director

The Food & Beverage Director provides strategic leadership and oversight of all food and beverage operations at Altria Theater and Dominion Energy Center, including concessions, bars, premium hospitality, backstage catering, banquets, and special events. This position is responsible for ensuring exceptional guest experiences, operational excellence, and strong financial performance.

Essential Responsibilities

• Oversee all food and beverage operations for concerts, Broadway productions, private events, and other venue functions.
• Manage event planning and execution while partnering with clients, promoters, and internal departments to ensure successful events and an exceptional guest experience.
• Direct all front-of-house and back-of-house food and beverage operations during private events, proactively adjusting staffing, service, and logistics in real time to ensure seamless event execution and exceptional guest experiences.
• Oversee departmental budgets, financial performance, labor, inventory, purchasing, and revenue goals.
• Partner with culinary leadership to develop menus, pricing strategies, and promotions.
• Maintain operating standards and ensure compliance with all health, safety, sanitation, alcohol service, OSHA, and company policies.
• Identify opportunities to improve operational efficiency, guest satisfaction, and overall business performance.

Qualifications

• Education & Experience: Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field preferred.
• Minimum of five (5) years of progressive food and beverage management experience in a high-volume entertainment, hospitality, or event venue.
• Experience managing budgets, P&L, labor, inventory, purchasing, and multiple food service operations.

Knowledge, Skills & Abilities

• Strong organizational, communication, and problem-solving skills.
• Demonstrated financial acumen with budgeting and cost control experience.
• Ability to manage multiple priorities in a fast-paced event environment.
• Knowledge of concessions, catering, premium hospitality, bars, and backstage food service.
• Proficiency with Microsoft Office and food and beverage management systems.

Preferred Certifications

• ServSafe Food Protection Manager
• ServSafe Alcohol Certification (or equivalent)
• PCI Compliance Training
• CPR/First Aid Certification (preferred)