Director of Food & Beverage

The Giants’ Experience Development team oversees key aspects of the guest experience at Oracle Park and is dedicated to bringing the many departments and vendors that guests interact with along their journeys at Oracle Park together to elevate the guest experience. The team directly manages Oracle Park’s food and beverage partners, as well as the Guest Services, Premium Concierge and Transportation teams, and works closely with the teams that manage special events, ballpark operations, and business analytics.

The San Francisco Giants are seeking a Director of Food and Beverage to provide day-to-day oversight of our relationship with our food and beverage partner, Diamond 58. This includes stewarding sustainable financial growth, advancing premium development strategies, and fostering a robust hospitality service culture. Responsibilities will include, but not limited to:

• Evaluating Diamond 58’s performance against our shared goals, our hospitality vision, and the terms of our concessionaire agreement.
• Establishing metrics aligned with shared goals and priorities and using those metrics to drive action with Diamond 58, inform internal stakeholders on the status and priorities of the food and beverage program, and support thoughtful decision-making. 
• Managing our food and beverage governance committee, a collection of executives with an interest in and/or direct connection to our food and beverage program, including keeping the group up-to-date on program performance, thoughtfully teeing up decision-making, and working toward consensus on the direction of the program.
• Reviewing and garnering approval for business strategy changes, budgets, and capital investment proposals driven by Diamond 58 and/or with a bearing on the food and beverage program.
• Reviewing financial and fan experience data and surfacing risks and opportunities before they affect long-term results.
• Working closely with Giants and Diamond 58 analytics partners to unlock and optimize the impact of robust data coverage across concessions, premium, and related fan experience touchpoints.
• Facilitating strong relationships between Diamond 58 and Ballpark Operations to ensure seamless execution on event days and to align our food and beverage program with larger venue goals around sustainability, safety, and maintenance/presentation.
• Facilitating strong relationships with other Giants departments, including Partnerships and Marketing, to ensure that broader organizational goals are met while being balanced against shorter-term priorities and imperatives specific to the food and beverage program.
• Conducting event walks to observe service in action, and engaging with team members, guests, and partners to identify opportunities for improvement.
• Providing leadership and/or thought partnership for Diamond 58 as they work to optimize staffing, service flow, and point-of-sale efficiency to minimize wait times and maximize throughput.
• Working with Diamond 58 and a range of internal operations and experience teams to implement strategic initiatives to improve guest satisfaction.

• You love thinking about hospitality experiences through the guest’s eyes and channeling the voice of guests in service of incremental improvements to operations.
• You love operating at the scale of a major venue, with all of the complexities that entails, and you’re adept at thinking on your feet with larger goals and priorities in mind.
• You’re passionate about creating a great guest experience and monitoring industry trends and emerging technologies in service of steady improvement in that experience.

• Experience working in a cross-departmental context and strong systems for building trust and ensuring that commitments to partners and internal stakeholders do not fall through the cracks.
• Experience establishing systems that create order and accountability for external partners and vendors, and a strong point of view on how best to do this for different types of operational relationships or problems.
• Experience managing a budget and reviewing financial statements with an eye toward larger/long-term goals and priorities for an operation.
• Five to seven years of experience managing in a hospitality context with a meaningful connection to food and beverage and/or direct experience managing or overseeing a high-volume and/or premium food and beverage operation.
• Two to five years of experience leading an operation in a high volume environment (e.g. a large entertainment venue, a convention center, a major hotel with significant event business, etc.).

• You have demonstrated skills in establishing goals and priorities for a complicated operation and managing the demands of internal stakeholders in service of those larger goals and priorities.
• You have demonstrated skills tracking and prioritizing tasks and connecting them to larger priorities and strategies.
• You have demonstrated skills analyzing strategic recommendations from a vendor, asking the right questions, and providing feedback in service of the larger goals and priorities for the program.
• You have demonstrated skills tying goals/priorities to metrics and telling a story about performance rooted in metrics, to drive decision-making and/or adjustments in an operation.