Oak View Group (OVG) is the world’s leading arena development, management, and hospitality company founded in 2015 by Tim Leiweke and Irving Azoff to disrupt business as usual. As the largest developer of sports and entertainment facilities in the world, OVG prioritizes the way we do business focusing on making long-term investments in our people and our planet. We focus on building a diverse ... workforce and cultivating an inclusive workplace. Each day our team members around the world and throughout our local communities work together to provide the greatest experience to our fans and partners.
We celebrate and support a strong, transparent, authentic and inclusive culture focused around four core values:
• We treat each other fairly and with respect.
• We act with integrity.
• We have an entrepreneurial spirit.
• We give back to our global community.
More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.
The Catering and Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the General Manager. The Catering and Concessions Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth operation of the Fairplex campus.
The Catering and Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The CM will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.
The Catering and Concessions Manager will lead all Catering activities. Plans and directs the activities of events that serve food and beverages in all backstage catering areas, guests catered events, and assists in all activities within events in all other areas of premium services. Have a wide variety of daily duties which include: estimating, ordering, arranging, supervising, recording, and overseeing all food, beverage and equipment. Coordinate with and provide excellent services to venue clients, while working with them on their event needs.
The Catering and Concessions Manager must provide a high level of event oversight, technical proficiency, and operational/ personnel support to ensure the smooth running of any assigned event. A critical function of the Catering and Concessions Manager will be to actively mentor, train, and help employees and volunteers meet company quality standards.
This role will pay a salary of $85,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
job expires 4/30/2024
• Responsible for managing, developing and mentoring a staff of part time and full time concessions employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution, handling of cash, and proper use of POS system.
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient, and profitable execution of events.
• Ability to oversee a large volume of inventory, order product, and manage high volume sales.
• Manage and run all venue concessions operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the General Manager.
• Training new & current employees with regards to property procedure & best practices.
• Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed.
• Provide direction and oversight to Concessions Supervisors, Stand Managers, Concession Cooks, and Cashiers. Ensure that all State / Federal, OVG and Fairplex policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues to General Manager immediately.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
• Ensure event staff and temp staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff and temp staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and temp staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Assists in the overall effective management of Catering operations.
• Speaks with tour/team representatives to properly plan their needs while at the venue
• Actively sells to external clients for private events.
• Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers through the use of professional, courteous and ethical interpersonal interaction.
• Coordinate and deliver effective sales presentations.
• Independently sources, identifies, and pursues outside networking opportunities through professional industry resources and community events, or special events attended by prospects.
• Responsible for negotiating, authoring, and submitting finalized contracts and BEOs to Client and Internal Staff.
• Address or coordinate all Catering requirements and requests in a timely and helpful manner.
• Maintain accurate records for all Catering sales activities in conjunction.
• Communicate daily with General Manager, Director of Premium, culinary staff, catering staff, and Operations Staff about the needs of our guests and their expectations.
• Assist with follow-up of guests’ experience at the venue, ensuring that all issues have been addressed.
• Recruit, hire and oversee training of catering and special events staff
• Ensure proper staffing levels as needed for catered events
• Responsible for assisting our clients with their menu development.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are followed.
• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field
• Three or more years’ experience in Concessions Management, other Food & Beverage Management, or related experience.
• Degree requirement may be substituted for Five or more years’ experience in Concessions Supervision, Food & Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees and temporary labor
• Advanced knowledge of inventory procedures and controls
• Experience ordering product for a high-volume venue or facility
• 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 (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and Fairplex concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Nationally recognized food service sanitation training course certification preferred
• Nationally recognized alcohol service training course certification preferred
• Assists with outsight of sub-contract vendors and close out.
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law
