Food and Beverage Director

ATG Entertainment USA; San Francisco (CA); Sur place; USD 120 000 - 180 000; Plein temps

Résumé du poste

ATG San Francisco is seeking a Food and Beverage Director to oversee concessions, bars, and premium service across three theatres: Orpheum, Golden Gate, and Curran. You will drive guest hospitality, revenue, and compliance with food safety and alcohol-service standards while leading the F&B team and coordinating with central teams.

You will develop show-themed menus, manage day-to-day operations, and mentor managers across venues.

Qualifications

• Bachelor's degree in hospitality management preferred.
• Minimum of five years of management experience in food and beverage, preferably in live entertainment, performing arts, sports, or convention venues.
• Demonstrated experience in high-volume food and beverage operations, including concessions, bars, and premium or banquet service, with direct responsibility for alcohol service.

Responsabilités

• Uphold ATG Entertainment standards of quality, service, and cleanliness across all F&B outlets in the three theatres.
• Plan and staff F&B service around varying performance times and show schedules, including previews, matinees, special events, and holiday periods.
• Develop show-themed drinks, snack offers, and packages tied to specific productions to drive incremental revenue and guest engagement across the three theatres.
• Lead creative menu development for all concepts, balancing guest appeal, margin, operational feasibility, and production timing.
• Deliver F&B KPIs across the three theatres, including spend per head, gross profit per admit, labor cost per performance, and cost of sales margin.
• Prepare F&B financial reporting, forecasts, and sales analysis to support the General Manager.
• Work with the General Manager and Central Food and Beverage team on capital planning, operational improvements, and their implementation.

Connaissances

P&L accountability

Budget management

Menu development

Beverage programming

Team leadership

Formation

Bachelor's degree in hospitality management

Outils

POS systems

Microsoft Excel

Microsoft Word

PowerPoint

Description du poste

Location: ATG San Francisco (Orpheum Theatre, Golden Gate Theatre, Curran Theatre)

POSITION SUMMARY

The Food and Beverage Director oversees all food and beverage operations across ATG San Francisco's three theatres: the Orpheum Theatre, the Golden Gate Theatre, and the Curran Theatre. This includes concessions, bars, lobby and intermission service, the Marquee Lounge, Deliver at Seat service, Priority Bar service, private event catering, and show hospitality and rider requirements related to F&B. The Director is responsible for delivering a high standard of guest hospitality, driving profitable and consistent revenue performance, and maintaining strict compliance with food safety and alcohol service requirements across all three venues. The Director leads the venue F&B team and holds department leaders accountable for executing strategy and team development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Experience and Operations

• Uphold and enforce ATG Entertainment standards of quality, service, and cleanliness across all F&B outlets in the three theatres.
• Set and maintain a consistent guest experience for concessions, bars, and premium service, adapting offerings to the production, audience, and performance schedule at each venue.
• Plan and staff F&B service around varying performance times and show schedules, including previews, matinees, special events, and holiday periods.
• Continuously evaluate service speed, point-of-sale flow, and queue management at each theatre, and implement improvements that balance guest experience with operational feasibility.
• Manage the day-to-day operations of ATG San Francisco's F&B concepts, including the Marquee Lounge, Deliver at Seat service, and Priority Bar service, ensuring each concept meets its service standards and performance goals.
• Develop show-themed drinks, snack offers, and packages tied to specific productions to drive incremental revenue and guest engagement across the three theatres.
• Lead creative menu development for all concepts, balancing guest appeal, margin, operational feasibility, and production timing.
• Work with the Central Food and Beverage team on the delivery of core menu programs at each venue, which are set centrally, adapting execution to reflect guest preferences, seasonal trends etc
• Deliver F&B key performance indicators across the three theatres, including spend per head, gross profit per admit, labor cost per performance, and cost of sales margin.
• Prepare F&B financial reporting, forecasts, and sales analysis to support the General Manager
• Work with the General Manager and Central Food and Beverage team on capital planning, operational improvements, and their implementation.
• Maintain inventory controls, accounts payable, and accounts receivable for all F&B operations in line with company procedures.
• Ensure accurate recording of wages, tips, and gratuities, and that all timekeeping and payroll inputs are complete and correct as per California Labor Laws.
• Enforce proper cash handling procedures across all F&B outlets, including till management, reconciliation, and secure banking.
• Monitor and manage food and beverage cost, pour cost, waste, and comps, and take corrective action when results fall outside targets.

Labor and Team Leadership

• Lead, develop, and inspire the whole F&B team across the three theatres, including managers, supervisors, receivers and bar and concessions staff
• Ensure department leaders are meeting role expectations and performance goals, and provide coaching and regular feedback.
• Drive staffing efficiency through accurate scheduling and labor management for all F&B team members, aligned with show schedules and venue volumes.
• Support recruitment, onboarding, and training programs for F&B staff, including responsible alcohol service and food safety certification.

Private Events

• Coordinate and manage the food and beverage elements of private events across the three theatres, from initial planning and proposal through execution and close-out.
• Work with wider venue teams and external client to scope F&B requirements, pricing, staffing, and timelines for each private event.
• Ensure private event F&B delivery meets client expectations and ATG standards, and that event financials are accurately tracked and reported.
• Manage the F&B elements of group events held around performances, such as pre-show and post-show gatherings.

Procurement, Vendors, and Partners

• Work with central team for delivery on national supplier procurement contracts
• Source and secure smaller local vendors to support venue needs and complement centrally managed supply.
• Maintain purchasing compliance per required buying program for groceries (broadline distributor, 80%), and beverage (World Class Beverage Program, 100%)
• Own accuracy (to include counts, locations, reporting, invoicing, transfers, etc.) of timely monthly inventory controls and reporting.
• Execute all contractual obligations related to F&B operations in accordance with ATG Entertainment agreements and venue requirements.

Communication and Coordination

• Work closely with the Central Food and Beverage department, implementing new initiatives, SOPs, and guidance issued by the corporate team and providing feedback on their practical application at each venue.
• Serve as the primary point of contact for F&B matters with ATG San Francisco and central leadership, ensuring alignment with organizational objectives.
• Lead regular F&B operations meetings with venue management and key stakeholders to review performance, upcoming productions, and initiatives.
• Participate in production and operations meetings, ensuring timely communication of critical F&B information to the management team.
• Coordinate with box office, front-of-house, and production teams to align F&B service with show timing, capacity, and guest flow.
• Manage the F&B elements of show hospitality and rider requirements, working with production and touring teams to ensure timely and accurate delivery.

Compliance, Safety, and Quality Assurance

• Ensure full compliance with federal, state, and local regulations, including alcohol service and licensing, food safety, OSHA, payroll, employment, EEO, and ATG-Entertainment policies.
• Establish and maintain safety, sanitation, and quality assurance programs at each theatre, and partner with the San Francisco Department of Public Health and the California Department of Alcoholic Beverage Control as required.
• Maintain health inspection readiness and address any findings promptly.

Facilities and Asset Management

• Oversee maintenance, repair, and lifecycle management of all F&B assets across the three theatres, including foodservice equipment, refrigeration, POS systems, and uniforms.
• Ensure all food service equipment is maintained in safe and efficient working condition, working with building and facilities teams within these historic venues.

Perform additional related duties as required to support the operations of ATG San Francisco and the organization's objectives.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with ATG-Entertainment policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience

• Bachelor's degree in hospitality management, business, or a related field preferred.
• Minimum of five years of management experience in food and beverage, preferably in live entertainment, performing arts, sports, or convention venues.
• Demonstrated experience in high-volume food and beverage operations, including concessions, bars, and premium or banquet service, with direct responsibility for alcohol service.
• Experience operating multiple venues or outlets simultaneously is strongly preferred.
• Experience in a unionized or multi-venue environment in the San Francisco Bay Area is a plus.

SKILLS AND ABILITIES

• Excellent written and verbal communication skills, with the ability to multitask and prioritize in a deadline-driven, show-schedule environment.
• Strong P&L accountability and budget management experience, including labor and food and beverage cost control.
• Proficiency in Microsoft Word, Excel, and PowerPoint, and in POS systems, is required.
• Strong commitment to customer and guest service, with demonstrated initiative, leadership, and management skills.
• Ability to lead and motivate teams across several physical locations.
• Must be flexible to work extended hours, including evenings, weekends, and holidays, in line with performance and production schedules.
• Highly organized and self-motivated, with the ability to work independently.
• Creative menu development and beverage programming experience, including themed offers, cocktail development, and packaging.
• Experience managing premium, lounge, and table-service concepts alongside high-volume concessions.
• Experience coordinating private events or banquet F&B from planning through execution.
• Working knowledge of California alcohol service laws and food safety regulations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The role requires regular movement across multiple theatre levels, including stairs, and the ability to stand for extended periods. Some physical exertion is required, including lifting and moving product and equipment.

ATG Entertainment: Passion Behind Performance

Our expertise and capabilities enable producers and other creatives to bring their visions to life and create unforgettable performances for audiences, presented in our landmark venues and delivered with exceptional hospitality. ATG Entertainment is a world leader in live entertainment. Our portfolio of venues includes historic theatres, modern live music arenas, studio theatres, cinemas and conference spaces. ATG Entertainment own, operate or program 73 of the world’s most iconic venues across the UK, the US and Continental Europe entertaining over 18 million audience members each year.

Through our in-house Production companies and working closely with third-party top producers and promoters ATG presents over 15,000 live performances annually, including Cabaret at the Kit Kat Club, Stranger Things: The First Shadow, Moulin Rouge, The Lion King, Harry Potter and the Cursed Child and Starlight Express as well as popular music and comedy shows.

ATG also operates a leading ticketing platform processing more than 18 million tickets each year for musicians, plays, concerts, comedy shows and a variety of other live events. ATGtickets.com attracts more than 55 million unique visitors annually. Headquartered in London and Woking, the company also has offices in New York and Cologne.

It is the passion of our teams, that cover every discipline across the live entertainment industry, that underpins our continuing strategic growth and success. Learn more about ATG Entertainment, visit www.atgentertainment.com/