Director State Fair Jobs (NOW HIRING)

The Director of Operations for food & beverage is responsible for overseeing the direction of the facility's daily food and beverage activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Operations is solely responsible for the effective management and operation of the concessions and catering teams, including event planning, set-up and support, scheduling, POS management, food and beverage cost control, compliance with food safety and sanitation policies, cleaning, employee training, and supervision. The Director of Operations must provide a high level of oversight and operational proficiency to ensure the smooth running of all food and beverage outlets and events. The Director of Operations is responsible for ensuring the proper set-up, staffing levels, produduct levels and breakdown of all events.  

This role pays an annual salary of $90,675

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 4, 2026. 

• Responsible for coordinating and supervising the work of concessions and catering staff to include creating a positive work environment for all staff members.
• Displays knowledge of POS systems as well as scheduling platforms and BEO software.
• Manages the control of food, beverage, and labor costs through proper scheduling and purchasing.
• Conducts regular inspections to assure cleanliness and maintenance meet company standards.
• Oversees and manages monthly inventory.
• Responsible for providing high-quality, fresh products in a timely manner for delivery to guests.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Coordinates the storage, maintenance, and repair of all equipment to ensure operational readiness.
• Maintains sanitation, health, and safety standards and training in work areas.
• Responsible for consulting with managers to plan menus and estimate expected food consumption for all catering events.
• Maintains a visible presence working on the grounds with staff to ensure quality, efficiency, and overall management of operations.
• Other duties as assigned.

• MA or MS; BA or BS with a business-related major; accounting minor or credits preferred; equivalent job experience can be substituted for educational requirements.
• Minimum of 5-7 years experience in the food & beverage industry.
• Ability to communicate effectively to all levels of staff.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current Food Handler's card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Must possess excellent organizational and communication skills.
• Well skilled in all technical and sanitary aspects of food preparation and presentation.
• Ability to supervise staff working in multiple departments.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, businesslike, and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Possess a valid food handling certificate if required by state and federal regulations.

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