Oak View Group
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.
Overview
This Food & Beverage Director reports to the General Manager and is responsible for assisting in the administration, planning, budgeting and direction for the operations of the Center including front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Insures an effective and cost efficient program by controlling the Operations budget, and performs related day to day responsibilities as required.
Coordinates all elements of Food & Beverage operations including budgeting, purchasing, directs the operation of Banquets, Meetings, Festivals, and Concessions. Works with the Banquet and Concessions teams to control and purchase inventory, scheduling staff, coordinating with temporary staffing agencies when needed, and the overall operation of all catering and concessions on and off property.
This role will pay a salary of $55,000 to $65,000.
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).
Responsibilities
• Assists General Manager in the overall daily operation of all food and beverage areas and services.
• Responsible for managing, developing and mentoring a staff of part time and full time 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 locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, 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 and handling of cash.
• 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.
• Training new & current employees with regarding 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
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure 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 volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Assists General Manager in the overall daily operation of all food and beverage areas and services.
• Plan, direct, coordinate, and review the work plan for all event changeovers; meet with staff to identify and resolve problems; assign work activities, projects and programs; monitor work flow; review and evaluate work products, methods and procedures;
• Select, train, motivate and evaluate staff; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures.
• Coordinate, and review the work plan for changeover, facility maintenance and operations; meet with staff to identify and resolve problems; assign work activities, projects and programs; monitor work flow; review and evaluate work products, methods and procedures.
• Coordinate labor hours for staffand temporary workers. Report labor allocations to General Manager.
• Participate in the development and administration of the Operations budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary.
• Coordinate facility arrangements and monitor the work of contractors; including equipment rental and borrowing Venue equipment. Report any issues to General Manager immediately.
• Ensure staff is working safely, efficiently and are aware of proper safety and service guidelines. Conduct safety and service meetings on a regular basis.
• Order supplies and materials for foodservice programs within budget guidelines; receive and maintain supplies, linens and foodservice goods
• Review and assure compliance with TABC and Food Safety Guidelines.
• Maintain hazardous materials communication program, material safety data sheets and required records and permits; maintain knowledge of changes in pertinent Federal, State and Local regulations.
• Develop and maintain an accurate record keeping system; including equipment maintenance and inventory logs.
Qualifications
• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field; along with two or more years’ experience in Food & Beverage Management, or related experience.
• Degree requirement may be substituted for five or more years’ experience in Food & Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees and volunteers
• 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 (Spanish speaking / communication a plus)
• 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.
• 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
• Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days
Strengthened by our Differences. United to Make a Difference.
Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.
EEO
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