Food and Beverage Operations Manager Rhode Island Convention Center Amica Mutual Pavilion
Food and Beverage Operations Manager Rhode Island Convention Center Amica Mutual Pavilion
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$ 78000 - 83000
1 Vacancy
Job Description
Oak View Group
Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360degree solution set for a collection of worldclass owned venues and a client roster that includes the most influential highest attended arenas convention centers music festivals performing arts centers and cultural institutions on the planet.
Position Summary
The Operations Manager Hospitality isresponsible for assisting the General Manager Hospitality with the efficient professional and profitable F&B operation of the venue. The Operations Manager will actively supervise coach counsel direct train and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring termination suspension discipline and promotion. The Operations Manager will actively and independently 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 employee must maintain excellent attendance and be available to work a variable eventdriven schedule which includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills selfdirection and strong management and independent decisionmaking skills are required.
This role pays a yearly salary of $78000 to $83000.
Benefits 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 April 11 2025.
About the Venue
Welcome to Providence! The Rhode Island Convention Center (RICC) is one of New Englands premier meeting and exhibition facilities.
Located in the heart of downtown Providence the RICC is within walking distance to restaurants hotels shops art galleries night clubs museums and more. We offer 100000 square feet of exhibition space 20000 square feet of ballroom space 23 meeting rooms 30000 square feet of prefunction space and a superb inhouse catering team. With excellent work rules and regulations the Rhode Island Convention Center is the place to be for your next event. We are connected to the 564 guestroom Omni Providence Hotel. The Omni Providence Hotel offers additional meeting space to our guests with an 8000 sq. ft. ballroom and 20 meeting rooms fully equipped to handle a wide range of services. Offering over 22000 sq. ft. of meeting space they can suit any type of event.
Responsibilities
- Assists in the overall effective management of the catering and concessions operations.
- 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 Spectra management immediately.
- Assist in the management of catered and concession events from setup to tear down including handling all communication with hourly staff culinary staff & guests.
- Ensure legal efficient professional and profitable operation of the venue.
- Ability to review and analyze 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; lastresort mediation; arbitration and labor negotiations when applicable.
- Author review and amend policies & procedures as requested by the General Manager.
- Author and amend contracts; authorize terms as directed by the General Manager.
- Oversee scheduling and labor allocation.
- Work in tandem with the General Manager to analyze ticket sales in relation to anticipating staffing needs target market demographics; determine and project pointof 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 pointofsale 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.
- Train and develop an effective team.
- Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
- Establishes and maintains professional relationships with show managers suppliers vendors and the public that projects the venue in a positive light.
Qualifications
- BA or BS with businessrelated or hospitality management major; (strongly preferred).
- Minimum 3 years management experience in food & beverage industry
- Minimum 5 years experience in realm of highvolume banquets concessions a la carte restaurant catering or premium / suite catering experience (or combination of the three)
- Previous professional experience with catering sales (strongly preferred)
- Previous professional experience working / managing concessions operations (arena stadium amphitheater experience strongly preferred)
- Ability to communicate with employees coworkers volunteers management staff and guests in a clear professional and courteous manner which fosters a positive enthusiastic and cooperative work environment.
- Union Experience
- 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 teamoriented fastpaced eventdriven environment.
- Familiar with inventory cost control and menu planning.
- Possess thorough working knowledge of all applicable sanitation requirements food preparation guidelines alcohol service policies safety standards etc. pertaining to Spectra 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.
Strengthened by our Differences. United to Make a Difference
At OVG we understand that to continue positively disrupting the sports and live entertainment industry we need a diverse team to help us do it. We also believe that inclusivity drives innovation strengthens ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.
Required Experience:
Manager
Employment Type
Unclear
