VP Hospitality Operations| WASHINGTON STATE

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.

More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.

THIS POSITION IS CONTINGENT UPON A CONTRACT AWARD/COMPLETION IN CONNECTION WITH AN RFP FOR PROSPECTIVE BUSINESS.

The VP Hospitality Operations is responsible for the efficient, professional and profitable operation of the food & beverage operations to include concessions, premium areas, 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 VP Hospitality Operations solicits new sources of revenue, both on and off the venue property. Additionally, this role involves a mix of concessions, premium, and catering and therefore experience in all is a requirement to be successful in the role.

The VP Hospitality Operations 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.

This role will pay a salary of $180,000 to $200,000.

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 12 holidays).

job expires 9/30/2024

• Ensure legal, efficient, professional and profitable operation of the assigned OVG Hospitality 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 and the public that projects the venue in a positive light.
• 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.
• ten (10+) years’experience in an executive position in a major market US convention center,convention hotel or business hotel rated 4-stars or above
• Background must include managerial level experience in concessions, premium, and catering and the ability to lead all these departments with a hands on approach
• 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
• 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 Hospitality 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 in a fast paced arena, ball park or stadium preferred.
  
  
  

Education and Experience

• MA or MS; BA or BS with business-related major or hospitality preferred.
• Minimum 7+ years management experience in the contract food service industry, with an emphasis placed on concert and sports venues
• Nationally recognized, advanced food service sanitation training course certification.
• Operational management experience as well as technical experience in financial acumen, budgeting, and business operations
  
  
  

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.