Director of Concessions | Full-Time | The Dome

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Overview

The Director of Concessions at The Dome in Virginia Beach will be responsible for overseeing all concession operations, ensuring high-quality food and beverage service, maximizing revenue, and delivering exceptional guest experiences. This role requires strong leadership, operational expertise, and a passion for customer service in a fast-paced, high-volume environment.

This role pays an annual salary of $95,000-$105,000 and is bonus eligible.

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 June 20, 2025.

Responsibilities

• Operational Leadership: Oversee daily concessions operations, ensuring efficiency, quality, and compliance with health and safety regulations.
• Financial Management: Develop and manage budgets, analyze financial reports, and drive revenue growth through sales strategies and cost controls.
• Staff Management: Hire, train, schedule, and supervise concessions staff, fostering a positive and productive work environment.
• Enter TPO reports and verify timesheets for a bi-weekly payroll.
• Vendor & Inventory Management: Manage supplier relationships, monitor inventory levels, and ensure timely restocking of products.
• Guest Experience: Maintain high customer service standards, address guest concerns, and implement feedback-driven improvements.
• Compliance & Safety: Ensure all concessions areas adhere to local health codes, alcohol service laws, and company policies.
• Event Coordination: Work closely with event planners, operations teams, and food & beverage departments to ensure smooth service during concerts, sports events, and special occasions.

Qualifications

• Bachelor's degree in Hospitality, Business, or a related field preferred.
• Minimum of 5+ years of experience in concessions, food & beverage, or hospitality management.
• Strong leadership and team-building skills.
• Experience managing budgets, inventory, and financial reporting.
• Knowledge of food safety regulations and alcohol service compliance.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Excellent communication and problem-solving skills.