Assistant General Manager of Hospitality

$105,000 - $115,000/Yr

Oak View Group - Baltimore, MD

Full-time - Mid Level

Baltimore, MD

Professional, Scientific, and Technical Services

About the position

The Assistant General Manager of Hospitality is a pivotal role responsible for overseeing the efficient, professional, and profitable operation of food service operations at CFG Bank Arena. This position requires a comprehensive understanding of the food and beverage industry, particularly within a live event context. The Assistant General Manager will manage all aspects of the food service operations, ensuring compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. This role is crucial in maintaining the high standards expected at one of the highest-grossing venues worldwide, which has recently undergone a significant renovation to enhance its hospitality offerings. In this role, the Assistant General Manager will generate and review financial reports, including budgets, forecasts, and revenue analyses, to ensure the venue operates within its financial means while maximizing profitability. The individual will also be responsible for conflict resolution, policy development, and overseeing labor allocation to meet the demands of a dynamic event schedule. The Assistant General Manager will analyze ticket sales and historical data to anticipate staffing needs and optimize service delivery. The position requires strong leadership skills, as the Assistant General Manager will develop and guide a management team, ensuring that all managers are equipped to meet their goals and maintain the venue's quality standards. Regular inspections of operations will be conducted to uphold these standards, and the Assistant General Manager will serve as the main point of contact in the absence of the District General Manager. This role is integral to fostering positive relationships with show managers, suppliers, and the public, projecting a positive image of the venue.

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, P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review and amend policies & procedures, as required.
• Oversee scheduling and labor allocation.
• 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, 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.
• Be the main point person when the District General Manager is not onsite.
• Other duties assigned by the District General Manager.

Requirements

• MA or MS; BA or BS with business-related major;
• Minimum 5 years management experience in food-related or concessions industry.
• 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.
• 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.
• 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 consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Ability to work independently with little direction.
• Experience working in a Union environment preferred.
• Experience in a fast paced ball park, arena, stadium preferred.

Nice-to-haves

• Experience working in a Union environment preferred.
• Experience in a fast paced ball park, arena, stadium preferred.

Benefits

• Health, Dental and Vision insurance
• 401(k) savings plan
• 401(k) matching
• Paid time off (vacation days, sick days, and 12 holidays)