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Executive Operations Manager

2 months ago

Sacramento California, United States Oak View Group Full time
Job Summary

The Executive Operations Manager will assist the District General Manager in overseeing the efficient, professional, and profitable operation of the venue. This key position requires excellent attendance and the ability to work a variable event-driven schedule, including evenings and weekends.

Responsibilities
  • Assist in the overall effective management of all food and beverage operations.
  • Ensure total compliance with all alcohol service policies and monitor alcohol service throughout events to assure 100% compliance.
  • Assist in the management of catered events from setup to teardown, including handling all communication with hourly staff, culinary staff, and guests.
  • Ensure the legal, efficient, professional, and profitable operation of the venue.
  • Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
  • Conflict resolution, last-resort mediation, arbitration, and labor negotiations, when applicable.
  • Author, review, and amend policies and procedures as requested by the District General Manager.
  • Author and amend contracts, authorizing terms as directed by the District General Manager.
  • Oversee scheduling and labor allocation.
  • Work in tandem with the District General Manager to analyze ticket sales in relation to anticipating staffing needs, target market demographics, and 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 an effective management team.
  • Gives the managers clear direction and provides the necessary assistance for them to perform their work.
  • Assists the District General Manager in evaluating 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
  • BA or BS with a business-related major; accounting minor or credits preferred.
  • Minimum 5 years of management experience in the food-related or concessions industry.
  • Concessions Manager Certificate from the National Association of Concessionaires.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner that 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.
  • Valid Alcohol Service Permit if required by state and/or county of venue.
  • Familiar with inventory cost control and menu planning.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group 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.