General Manager| American Bank Center

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

OVG is searching for a General Manager to oversee all food & beverage operations at the American Bank Center which includes an arena, convention center, and performing arts center.

 

The General Manager is responsible for the efficient, professional, and profitable operation of the food & beverage operations, to include concessions, premium areas, including clubs and suites, as well as catering operations.  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.

 

The General Manager serves as the senior leader within the food & beverage operations and is responsible for maintaining and communicating with the client per contractual obligations as well as client overall expectations.

 

OVG Hospitality, an industry leader in sports, entertainment, and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 300+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories. 

 

This role will pay a salary of $102,000 to $110,000 and is bonus eligible.

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 12 holidays)

 

This position will remain open until Dec 31, 2024.

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.
• Maintain positive client relationships and establish effective and consistent communication techniques
• Final decision-maker on equipment purchases and leases.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Ensure compliance with federal, state, local, and company regulations regarding sale of alcohol, OSHA, payroll, employment, and EEO guidelines
• Author, review and amend policies & procedures, as required.
• 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.
• Be held accountable for establishing and maintaining proper safety and sanitation procedures as well as ensuring proper repair and maintenance of foodservice equipment.
• Project manage as required.
• 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.
• Serves as the lead in developing new concepts and the ability to develop revenue generating opportunities to set the operation apart from others in the industry
• 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 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