Catering Director| Alameda County Fairgrounds

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.

 

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Overview

The Catering Director  oversees all catering and event operations provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Director will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Director  will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

 

The Catering Director will oversee and collaborate with C-Type clientel as well as Alameda County Fair Event Coordinators and Director of Events.  Comunication and timliness of correspondance is crucial in this position.

 

The Catering Director will provide oversight and resolution responsibility for employee performance issues. The Catering Director 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 Director will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. 

 

This role will pay a salary of $70,000 to $80,000.

 

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).

About the Venue

Alameda County Fair Grounds is an Agricultural event and Fair complex.  The alameda County Fair is in it's 100th year of service to the County and hosts 210 events a year with over 650,000 guests a year.  

Responsibilities

• Drives the overall effective management of Catering operations and assits in concessions operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
• Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service.
• Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• Assists in vault opening, closing and balancing, as necessary.
• Generates event employee schedules and verifies employee time as required.
• 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.
• Oversees the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

Qualifications

• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or 2-3 years in related experience and/or training; or equivalent combination of education and experience.\
• three to five (3-5) years of experiefcne in catering or consessions
• Concessions Manager Certificate from the National Association of Concessionaires.
• Nationally recognized, advanced food service sanitation training course certification.
• Familiar with inventory cost control and menu planning.
• Basic co