Overview
The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned OVG venue. This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.
This role pays an annual salary of $105,000-$115,000 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 August 15, 2025.
Responsibilities
* Ensure legal, efficient, professional and profitable operation of the assigned OVG venue.
* Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
* Final decision-maker on equipment purchases and leases.
* Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
* Author, review and amend policies & procedures, as required.
* Author and amend contracts; authorize terms.
* Oversee scheduling and labor allocation.
* Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
* Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
* Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
* Directs and assists managers in preparing and attaining future goals.
* Provides each manager with the proper direction and follows up on all assignments.
* Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
* Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
* Develops an effective management team.
* Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.
* Evaluates each manager’s performance and makes recommendations for their improvement.
* Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
* Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.
* Develop, maintain, and nurture a sound relationship with the venue client and customers.
* Work together with client/team to grow and represent their brand in a positive manner.
* Stay up to date on evolving industry trends and technology. Utilize this knowledge to keep the OVG operation current, relevant, and efficient.
Qualifications
Knowledge, Skills and Abilities:
* Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
* Ability to make sound business/operations decisions quickly and under pressure.
* Ability to speak, read, and write in English.
* Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
* Ability to work well in a team-oriented, fast-paced, event-driven environment.
* Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
* Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
* Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession and premium services operations.
* Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
* Ability to handle cash accurately and responsibly.
* Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
* Ability to work independently with little direction.
* Experience working in a Union environment required.
* Experience in a fast paced ball park or stadium preferred.
Education and Experience:
* MA or MS; BA or BS with business-related major; accounting minor or credits preferred.
* Minimum 5 years management experience in food-related or concessions industry.
* Concessions Manager Certificate from the National Association of Concessionaires.
* Nationally recognized, advanced food service sanitation training course certification.
#J-18808-Ljbffr