Overview The General Manager is responsible for the efficient, professional, and profitable operation of the food service operations at the assigned 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 solicits new sources of revenue, both on and off the venue property. This role pays an annual salary of $105,000 - $115,000 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 December 4, 2026. Responsibilities Ensure legal, efficient, professional, and profitable operation of the assigned 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. 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 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. 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. 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 thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Qualifications BA or BS with business-related major required. MBA preferred; Accounting minor or credits preferred. 5-7 years of management experience in the food-related or catering / concessions industry. Experience in a fast-paced performing arts center, convention center, or catering venue with concessions preferred. 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. Deep understanding of high-end catering, bar services, and concession dining. 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 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.