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Overview

The Director of Premium is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the concession managers in the profitable management of concessions operations, as needed. The Director of Premium will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Director of Premium coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. The Director of Premium enforces all OVG Hospitality personnel and operating policies and procedures. The Director of Premium plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines.

The Director of Premium will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Director of Premium will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.

This role will pay a salary of $95,000 to $105,000.

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 12 holidays).

Expiration date 8/20/2024
Responsibilities
• Responsible for the overall effective management of Catering, Suites, & Club operations/service, as well as Team Meals (if applicable)
• Management of suite level services to ensure a high level of suite holder satisfaction in all pertinent areas
• 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 OVG management immediately.
• Provides on-going training, development, mentoring and supervision of hourly employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective.
• Generates event employee schedules and verifies employee time for Premium Services.
• Management & Oversight of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Responsible for all aspects of Training Table Operations
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Enforces all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Ensures all policies and procedures regarding accounting and cash handling practices are followed.
• Conducts a walk-through of suites, clubs, and pantry areas after completion of the event to ensure all areas are clean.
• Generates event employee schedules and verifies employee time for the Premium Department.
• Assists in development of other business activities, community participation in appropriate groups and all other assignments as directed by the General Manager.
• Responsible for all financial reporting related to the premium department.

Qualifications
• Associates degree from an accredited college/university/school required (4+ years of progressive facility / food & beverage operations management experience can be substituted for this requirement)
• 7-10 years of experience in facilities operations
• Minimum 2 Years of Management experience in premium / catering / suites / banquets
• Minimum 2 Years Experience with Menu costing & development
• Minimum 2 Years of Management experience in food service at a Sports & Entertainment venue (Stadiums, Arenas, etc...)
• Familiar with inventory cost control and menu planning.
• Proficiency with Microsoft Office Suite (365, preferred): E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Ability to pay close attention to detail and coordinate various activities simultaneously.
• Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner.
• Able to be self-directed in a team-oriented environment.
• Ability to maintain confidentiality.
• Working knowledge of employee scheduling in a hospitality environment.
• Valid Food Handler's certificate (preferred)
• Valid Alcohol Service Permit (preferred)

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