Director, OCVIBE F&B Concession Operations

Job Title:
Director, OCVIBE F&B Concession Operations

Pay Details:

The annual base salary range for this position in California is $135,000 to $170,000 per year. The starting pay for the successful candidate depends on various job-related factors, including but not limited to the candidate’s geographic location, job-related knowledge, skills, experience, education/training, internal value, peer equity, external market demands, and organizational considerations.

The Director of Concessions provides strategic and operational leadership for all concession operations across Honda Center, the Grove of Anaheim, and the Concert Hall. This position is responsible for driving financial performance, operational excellence, guest satisfaction, and team development while ensuring consistent execution across multiple venues and event types. The Director partners cross-functionally to develop innovative food and beverage programs, maximize revenue opportunities, and position the concessions business for long-term growth.

​

Responsibilities

• Own the overall financial performance of concessions across all venues

• Analyze operating performance and implement strategies to improve profitability

• Identify and execute revenue-generating initiatives through pricing, menu optimization, technology, and operational efficiencies

• Partner cross-functionally with Culinary, Sales, Marketing, and Venue Operations teams to deliver seamless event experiences

• Ensure consistent execution, service standards, and operational excellence across all locations

• Develop venue-specific operating plans while standardizing best practices where appropriate

• Direct event readiness, staffing strategies, inventory planning, and operational execution for sporting events, concerts, family shows, and special events

• Support pricing strategies, packaging, and menu development in partnership with Culinary and Sales teams

• Foster a culture of accountability, collaboration, continuous improvement, and hospitality

• Forecast demand and staffing needs based on the event calendar and business trends

• Champion a hospitality-first culture that consistently exceeds guest expectations

• Improve guest flow, reduce wait times, and enhance overall speed of service

• Ensure food quality, cleanliness, presentation, and service standards remain consistently high

• Develop and maintain standardized operating procedures across all concession locations

• Evaluate emerging industry trends and recommend new concepts, technologies, and operational enhancements

• Ensure compliance with all health, safety, and sanitation regulations across all venues and events

• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

Qualifications

• Bachelor’s degree in Hospitality, Business Administration, Restaurant Management, or a related field, or equivalent experience

• 7–10 years of progressive food and beverage leadership experience

• Minimum of 7 years leading high-volume concessions or multi-unit food service operations

• Demonstrated success managing P&L performance and operational excellence

• Experience leading large management and hourly teams

• Strong analytical, financial, communication, and leadership skills

• Strong financial acumen in food costing, labor management, and beverage cost control

• Passionate about fostering teamwork, delivering exceptional guest experiences, and building strong community relationships

• Highly organized, self-motivated, and able to manage multiple priorities in a fast-paced environment

• Exceptional communication, presentation, and interpersonal skills

• Strategic leader and creative problem solver

• Proficient in Microsoft Office applications

• Able to build, lead, and mentor a team

Other Requirements

• Must be available to work a nontraditional schedule, including late nights, weekends, and holidays

• While performing the duties of this job, the team member is regularly required to talk and hear

• This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching

• Must be able to lift, push, pull, and move products, equipment, and supplies weighing up to fifty (50) pounds

• May be required to work in varying weather and temperature conditions, both indoors and outdoors

Knowledge, Skills and Experience

Education - Bachelor's Degree

Certifications Required – Food Service Manager

Experience Required – 7+ years

This position is on-site.

Company:

Anaheim Arena Management, LLC (F&B)