Comcast Spectacor

  • Director of Food & Beverage

    Location US-MO-St. Charles
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - St. Charles Convention Center
    Food/Beverage Management
    Regular Full-Time
  • Overview

    The Director of Food & Beverage is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.


    The Director of Food & Beverage is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & beverage will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage is responsible for the training of all kitchen staff.


    This is a key position for the effective and profitable operation of the business. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at


    • Manage and participate in the development and implementation of goals, objectives, policies and priorities of all food and beverage programs and activities.
    • Establishes the operating and financial goals of the food and beverage department.
    • Reviews and makes recommendations on the food and beverage capital budgets.
    • Recruits, selects, leads, motivates and evaluates food and beverage staff; provides or coordinates training as needed; work with employees to correct deficiencies; implements discipline and separation procedures.
    • Addresses and recommends actions on all food and beverage personnel matters.
    • Cooperates with the departmental directors in the day-to-day management of their various departmental disciplines; reviews and evaluates processes and results; identifies and resolve deficiencies and challenges.
    • Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.
    • Develops and implements programs, policies, and procedures for the food and beverage department.
    • Notifies the General Manager of any situations that require immediate intervention.
    • Makes recommendations to the General Manager to institute policy changes, which improve the efficiency of the food and beverage department at the St. Charles Convention Center.
    • Develop or directs the development and preparation of comprehensive training manuals for the food and beverage department.
    • Participates in various interdepartmental project groups, special projects, and task forces.
    • Conducts a variety of organizational studies, investigations, and operational studies; recommending modifications to programs, policies, and procedures as appropriate.
    • Establishes and maintains effective working relationships with staff, facility stakeholders and facility users.
    • Directs and assist managers and supervisors in preparing and attaining the future goals.
    • Develops and modifies the organizational structure of the food and beverage department to meet current and future business growth.
    • Provides each manager/supervisor with the proper direction and follows up on all assignments.
    • Meets with show managers, clients and public on a regular basis.
    • Is present in the service areas to maintain contact with clients to ensure satisfaction levels are achieved, and takes corrective action when necessary.
    • Inspects the food and beverage equipment on a regular basis to insure that the established quality standards are maintained.
    • Reviews inspection results with managers/supervisors and initiates a corrective action plan as needed.
    • Complies within the established Policies and Procedures of Spectra and the St. Charles Convention Center, adjusting within reason to special situations.
    • Prepares and submits required reports accurately and on a timely manner. Follows up with managers/supervisors to ensure that their reporting is completed within the established guidelines.
    • Develops an effective supervisory team.
    • Evaluates each manager /supervisor’s performance, makes recommendations for his or her improvement.
    • Protects the operating assets of the St. Charles Convention Center.
    • Adjusts operations to meet financial forecasts
    • Reviews and assists in the development of menus with the appropriate department staff.
    • Plans creative menus and offers suggestions to clients.
    • Forecasts and monitors concessions revenue.
    • Ensures that event resumes are followed accurately.
    • Provides excellent customer service to internal and external clients.
    • Utilizes the OUR PROMISE principles and GREAT program effectively.


    • Minimum of a two-year degree in Hospitality Management or in Business Administration.
    • Must possess a minimum of four years management experience in a position of no less than Food and Beverage Manager of a Public Assembly Facility, or Hotel.
    • Experience employing modern management methods, long range planning, principles of budgeting, and leadership skills.
    • Working knowledge of sales, marketing, event services, safety and security, financial reports, and human resources
    • Excellent customer service skills.
    • Knowledge of EEOC, FLSA, OSHA, ADA and other employment regulations.
    • Excellent communication and inter-personal skills.
    • Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
    • Ability to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days.
    • SERVSAFE and SERVSAFE alcohol certified.


     Knowledge, Skills and Abilities:

    • Responsible for organizing functions in excess of 2,000 guests.
    • Must be able to lead, motivate and relate to staff, peers, and clients.
    • Must be able to project a professional manner and appearance, and communicate effectively with clients, staff, and event attendees.
    • Knowledge of security and fire safety regulations.
    • Uses professional knowledge and skills both technical and managerial.
    • Listens to the advice of department heads.
    • Keeps abreast of new developments in the industry.
    • Keeps the operation interesting to avoid repetition.
    • Advanced computer proficiency and Microsoft products knowledge, to include Excel, Word and Outlook.
    • Must have a demonstrated ability to function in a fast paced, high-pressure environment.
    • Must be constantly aware of changing events, such as staff or supply shortages.
    • Must be able to communicate clearly and concisely in the English language




    The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Intellectual/Social demands:

    While performing duties of this job, the employee is continuously asked to multi-task under time constraints. Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant use of interpersonal skills including: ability to motivate and inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate clearly and concisely in writing and verbally with clients.


    Physical demands:

    While performing duties of this job, the employee will frequently operate a computer and other office devices such as calculators, telephones, copy machines, faxes and printers. Employee will frequently move about inside and outside various areas of the facility and surrounding businesses to interact with internal/external clients.  Employee must constantly communicate via telephone, email and in-person with others and exchange accurate information.  Employee may occasionally be required due to business demands and event operations to lift and/or move up to 25 pounds.


    Work environment:

    The duties of this position are performed primarily indoors in an office environment. The noise level in the work environment is usually minimal to moderate during non-event days and moderate to loud during event days. Sales Calls may require transportation both locally and out of town.





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