Assistant General Manager, Hospitality | Full-Time | Hilliard Center

Oak View Group•Corpus Christi, TX

15d

About The Position

The Assistant General Manager, Hospitality, assists the General Manager in the efficient, professional, and profitable operation of the venue, including an arena, convention center, and auditorium. The role helps oversee managerial, full-time, and part-time staff and ensure compliance with labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager supervises, coaches, counsels, directs, trains, and mentors employees; independently initiates and authorizes employment actions; and manages employee relations to support a positive, compliant, and cooperative work environment. The role supports catering, concessions, premium, and beverage/bar operations; oversees event and alcohol-service compliance; and contributes to financial planning, reporting, purchasing, scheduling, point-of-sale administration, policy and contract work, and management-team development. The position pays an annual salary of $70,000–$85,000 and is full-time. The posting states that it will remain open until December 31, 2026.

Requirements

Bachelor of Arts or Bachelor of Science with a business-related major; an accounting minor or accounting credits are preferred.
3–5+ years of management experience in the food-related or concessions industry.
Certification from a nationally recognized advanced food-service sanitation training course.
Ability to communicate clearly, professionally, and courteously with employees, co-workers, volunteers, management staff, and guests.
Ability to make sound business and operational decisions quickly under pressure.
Working knowledge of Microsoft Office, point-of-sale systems, and timekeeping systems.
Ability to work effectively in a team-oriented, fast-paced, event-driven environment.
Valid Food Handlers certificate and Alcohol Service Permit if required by state or local government; valid alcohol-service permit if required by the state or county where the venue is located.
Familiarity with inventory cost control and menu planning.
Thorough working knowledge of applicable sanitation requirements, food-preparation guidelines, alcohol-service policies, and safety standards related to venue concession and premium-services operations.
Ability to perform basic and complex mathematical calculations, including addition, subtraction, multiplication, division, and percentages.
Ability to handle cash accurately and responsibly.
Ability to consistently uphold high standards of integrity, professionalism, ethics, and confidentiality.
Ability to work independently with little direction.

Nice To Haves

Accounting minor or accounting credits.

Responsibilities

Assist in the effective management of catering, concessions, premium, and beverage/bar operations.
Ensure compliance with alcohol-service policies, monitor service during events, and promptly report compliance issues to OVG management.
Assist in managing catered events from setup through teardown, communicating with hourly staff, culinary staff, and guests.
Help ensure the venue operates legally, efficiently, professionally, and profitably.
Generate and review budgets, projections, forecasts, revenue analyses, disbursements, capital investments, labor and product costs, wage and salary controls, and P&L statements.
Handle conflict resolution and, when applicable, last-resort mediation, arbitration, and labor negotiations.
Author, review, and amend policies and procedures as requested by the General Manager.
Author and amend contracts and authorize terms as directed by the General Manager.
Oversee scheduling and labor allocation.
Work with the General Manager to analyze ticket sales, anticipate staffing needs, assess target-market demographics, and project point-of-sale-to-guest ratios.
Evaluate historical sales and purchasing data to identify purchasing patterns and determine accurate cost of goods.
Program and maintain the point-of-sale system to support accurate financial reporting, accountability tracking, and commodity-level tracking by location.
Direct and assist managers in setting and attaining future goals, provide direction, and follow up on assignments.
Regularly inspect operations to ensure established quality standards are maintained.
Prepare and submit required reports accurately and on time, and follow up with department heads on their reporting.
Develop an effective management team and provide managers with direction and assistance.
Assist the General Manager in evaluating managers’ performance and recommend improvements.
Review and assist with menu and marketing-plan development alongside appropriate department heads.
Build and maintain positive working relationships with show managers, suppliers, vendors, and the public.
Supervise, coach, counsel, direct, train, and mentor employees; initiate and authorize employment actions; and manage employee relations.