In order to be considered for this role, after clicking Apply Now above and being redirected, you must fully complete the application process on the follow-up screen.OverviewThe Assistant General Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue food and beverage operations at Riverfront Stadium. The AGM is responsible for overseeing the direction of the concessions and premium catering (suites) daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The AGM is responsible for the effective management and operation of the food service team including event planning support and management, scheduling, inventory control, employee training, compliance with OVG policies, troubleshooting, payroll, food cost control and weekly/monthly sales reports. The AGM must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of both the Concessions and Premium Departments. The AGM will actively supervise, coach, counsel, direct, train and mentor employees in meeting company qualification standards, and will work with the General Manager to initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The AGM will actively 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 AGM 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, strong technical (computer and POS) aptitude, strong management and independent decision-making skills are required.This role will pay a yearly salary of $55,000 to $65,000.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 11 holidays).This position will remain open until December 31, 2024Responsibilities
- Responsible for managing, developing and mentoring full-time and part time employees, including initiating employment actions such as hiring, firing, and disciplining. Responsible for completing documentation of employee performance & attendance issues in accordance with company policies and practices
- Ensure proper set-up of all food and beverage locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met. Confirm all suite pre-orders are properly entered into POS and are properly prepared and served to guests in a timely manner
- Supports POS monitoring and troubleshooting, guest complaint resolution, post event reporting and reconciliation and other duties as assigned by the General Manager
- Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
- Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures and waste control.
- Controls labor costs through effective training and leadership of managers when they are scheduling employees and volunteers to align with projected guest attendance & sales projections.
- Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency. Support the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
- Supports the General Manager with weekly sales reports and post event documentation. Assist General Manager with end of month reporting including inventories, sales, expenses & payroll.
- Maintains a positive and compliant employee relations climate. Responsible for training, evaluation and counseling of staff. Positively interacts with staff and rapidly resolves problems.
- Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
- Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
- Responsible for ensuring that the organization sustainability goals are met or exceeded.
- Assists in the overall effective management of the food and beverage operations
- Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.
- Ensure legal, efficient, professional and profitable operation of the venue.
- Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods
Qualifications
- Associate's Degree (A.A.) or greater in Culinary Management, Business Management, or related field
- 3-5 years' experience in Food & Beverage Management, or related experience.
- Degree requirement may be substituted for four or more years' experience in Food & Beverage Management or related position.
- Demonstrated and verifiable track record of meeting projected costs.
- Professional appearance and presentation required.
- Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government.
- Advanced knowledge of inventory procedures & controls
- Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
- Ability to obtain and maintain certification in a nationally recognized sanitation program.
- Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
- Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
- Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
- Ability to recognize problems and to find solutions creatively and expeditiously.
- Ability to set priorities and use initiative; solid decision-maker.
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
- Ability to be self-directed while working in a team-oriented environment.