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

Oak View Group•Corpus Christi, TX

11h•Onsite

About The Position

The Assistant General Manager, Hospitality is responsible for assisting the General Manager with the efficient, professional, and profitable operation of the venue, including an arena, convention center, and auditorium. The Assistant General Manager aids the General Manager in overseeing every managerial, full-time, and part-time position and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General 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 Assistant General Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

Requirements

BA or BS with a business-related major; accounting minor or credits preferred.
Minimum 3-5+ years of management experience in the food-related or concessions industry.
Nationally recognized, advanced food service sanitation training course certification.
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.
Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Valid Alcohol Service Permit if required by the state and/or county of the venue.
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.

Responsibilities

Assists in the overall effective management of the catering, concessions, premium, and beverage / bar operations.
Ensures total compliance with all alcohol service policies.
Monitors alcohol service throughout the event to ensure 100% compliance with Alcohol Service policies.
Reports any alcohol service or compliance issues to Spectra management immediately.
Assist in the management of catered events from set-up to tear-down, including handling all communication with hourly staff, culinary staff & guests.
Ensure legal, efficient, professional, and profitable operation of the venue.
Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
Conflict resolution; last-resort 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 and 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.
Assists the General Manager in evaluating 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.