Overview The food & beverage General Manager is responsible for the efficient, professional, and profitable operation of the food & beverage operations to include concessions and premium areas, as well as catering operations. 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 solicits new sources of revenue. The General Manager 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 the client's overall expectations. This role pays an annual salary of $75,000 - $85,000 and is bonus eligible. Benefits for

Full-Time Roles:

Health, dental, and vision insurance; 401(k) savings plan; 401(k) matching; and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until November 13, 2026. Responsibilities 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, and 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 the 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 and 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 the 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 needed. 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. Maintains a thorough working knowledge of all existing concessions and premium services locations. Qualifications BA or BS with a business-related major or hospitality. MA or MS is preferred. 5-7 years of management experience in the contract food service industry or venue management industry, with an emphasis placed on concert and sports venues. Experience in a fast-paced arena, convention center, ballpark, or stadium preferred. Nationally recognized, advanced food service sanitation training course certification preferred or attainable Operational management experience as well as technical experience in financial acumen, budgeting, and business operations 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. Strong background with a heavy emphasis on premium and catering services. Ability to make sound business/operations decisions quickly and under pressure. Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a valid Food Handler's 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.