Director of Food and Beverage – Odessa Concessions – Ector County Coliseum

Job Summary
The Director Food and Beverage is responsible for managing Odessa Concessions at Ector County Coliseum. Position also works with main building tenant Odessa Jackalopes Hockey.

Essential Job Duties
-Maintains communication lines with facility management for effective event planning.
-Profiles upcoming events to determine concession, signage and catering needs.
-Works with promoters to determine needs of the client in regards to food and beverage.
-Maintains optimum standards of sanitation and safety in accordance with all applicable regulations.
-Ensures accuracy and accountability of all cash handling procedures of the food and beverage department.
-Assist in schedules, trains and directs all food service staff for the multi facilities
-Identifies marketing opportunities and develops strategies to achieve greater sales volume.
-Maintaining proper inventory levels for scheduled events
-Ensures compliance with local, state and federal regulations.
-Developing a uniform and updated look for the staff and facility that incorporates the use of linens, uniforms, and décor materials.
-Monitors activities of employees to achieve set objectives; ensure adequate function staffing
-Investigates food quality and service complaints.
-Confers with customers and other personnel to determine menus and follow through with details concerning concessions and catering events.
-Developing department budgets, monitor food and labor costs on a daily basis, establish vendor relationships, maintains proper inventory levels, and ensuring the cleanliness of all food outlets.
-Ensures all company programs and specifications are implemented and adhered too.
-May perform other duties as required.

Supervisory Responsibility
This person is expected to carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

Knowledge and Skill Requirements
Language Ability: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. -Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. -To perform this job successfully, an individual should have knowledge of the Microsoft Office suite; Food Service equipment.

Education and Experience
-Bachelor’s Degree in hospitality, business, Sport Management, or communication or related field.

Physical Demands
-The employee must regularly lift and /or move up to 60 pounds. Work extended hours, nights, weekends and holidays.
Work Environment -The noise level in the work environment is unusually loud at times and some events utilize strobe lighting and other mood enhancing devices.
-To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
– Health, Dental, 401K, Paid vacation

Please submit resumes to:


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