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General Manager | Stormont Vail Events Center
OVG360 Topeka, KS
$81k-108k (estimate)
Full Time 4 Months Ago
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OVG360 is Hiring a General Manager | Stormont Vail Events Center Near Topeka, KS

Overview

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned OGV360 venue. This individual ultimately oversees every managerial, Full-Time and Part-Time 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 partner closely with the Venue Manager to work collaboratively on presenting the OVG brand to the client, guests and employees.

Responsibilities

Essential Job Functions:

  • Ensure legal, efficient, professional and profitable operation of the assigned OVG Hospitality account.
  • 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.
  • Final decision-maker on equipment purchases and leases.
  • Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
  • Author, review and amend policies & procedures, as required.
  • Author and amend contracts; authorize terms.
  • Oversee scheduling and labor allocation.
  • Analyze ticket sales in relation to anticipating Hospitality 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.
  • 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.
  • 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 and leads an effective management team.
  • Gives the managers clear direction, and provides the necessary assistance for them to provide 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.

Qualifications

Knowledge, Skills and Abilities:

  • 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 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: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
  • 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 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.

Education and Experience:

  • MA or MS; BA or BS with business-related major; accounting minor or credits preferred.
  • Minimum 5 years people management experience in food-related or concessions industry.
  • 10 years in F&B industry in varying roles of increasing responsibility
  • Concessions Manager Certificate from the National Association of Concessionaires.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Experience with Non-Profit and Volunteer Organizations

Job Summary

JOB TYPE

Full Time

SALARY

$81k-108k (estimate)

POST DATE

11/19/2022

EXPIRATION DATE

03/06/2023

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