Food and Beverage Operations Manager| Rhode Island Convention 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 The Operations Manager, Hospitality is responsible for assisting the General Manager, Hospitality with the efficient, professional, and profitable F&B operation of the venue. The Operations Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Operations Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.  This role pays a yearly wage of $78,000 to $83,000. Benefits 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 Oct 24, 2024 About the Venue Welcome to Providence The Rhode Island Convention Center (RICC) is one of New England’s premier meeting and exhibition facilities. Located in the heart of downtown Providence, the RICC is within walking distance to restaurants, hotels, shops, art galleries, night clubs, museums and more. We offer 100,000 square feet of exhibition space, 20,000 square feet of ballroom space, 23 meeting rooms, 30,000 square feet of pre-function space and a superb in-house catering team. With excellent work rules and regulations the Rhode Island Convention Center is the place to be for your next event. We are connected to the 564 guestroom Omni Providence Hotel. The Omni Providence Hotel offers additional meeting space to our guests with an 8,000 sq. ft. ballroom and 20 meeting rooms fully equipped to handle a wide range of services. Offering over 22,000 sq. ft. of meeting space, they can suit any type of event. Responsibilities Assists in the overall effective management of the catering and 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 Spectra management immediately. Assist in the management of catered and concession events from set-up to tear down, including handling all communication with hourly staff, culinary staff & guests. Ensure legal, efficient, professional and profitable operation of the venue. Ability to review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as requested by the General Manager. Author and amend contracts; authorize terms as directed by the General Manager. Oversee scheduling and labor allocation. Work in tandem with the General Manager to 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. 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. Train and develop an effective team. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains professional relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications BA or BS with business-related or hospitality management major; (strongly preferred). Minimum 3 years management experience in food & beverage industry Minimum 5 years’ experience in realm of high-volume banquets, concessions, a la carte restaurant catering, or premium / suite catering experience (or combination of the three) Previous professional experience with catering sales (strongly preferred) Previous professional experience working / managing concessions operations (arena, stadium, amphitheater experience strongly preferred) 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. Union Experience 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. 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 Spectra 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.