Director of Premium | Full-Time | Credit One Stadium

Oak View Group•Charleston, SC

12d•$68,000 - $75,000

About The Position

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, 360-degree solution set for a collection of world-class 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 Director of Premium is responsible for the comprehensive oversight of all suites, clubs, and premium catering operations within the venue. This role ensures exceptional service standards, drives premium revenue performance, is responsible for generating, managing and coordinating outside catering sales, and supports all operations as needed to achieve overall departmental profitability. The Director of Premium leads all venue activities with a strong focus on service execution, operational efficiency, staff development, and guest satisfaction. This position actively supervises, coaches, trains, and mentors staff to uphold OVG Hospitality’s quality and service standards, while fostering a positive, professional, and collaborative work environment. The Premium Manager also enforces all OVG personnel, operating , and compliance policies, manages event service requirements from planning through execution, and contributes to employment-related decisions, including hiring, training, performance management, and corrective action. This role pays an annual salary of $68,000-$75,000 and is bonus eligible Benefits for Full-Time roles: 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 March 6, 2026.

Requirements

Bachelor's degree preferred or equivalent experience in hospitality , large-scale food and beverage , or catering operations.
5-7 years of previous experience with stadium/arena Premium Sales, Catering, Suites, and or Club Level Operations desired.
Ability to work independently on and off venue property with little supervision or oversight.
Demonstrated proficiency in computer applications (Microsoft Office programs with an emphasis on creating word documents, Excel spreadsheets, email); working knowledge of POS systems.
Ability to adhere to high standard of business etiquette, professional verbal and written communication.
Ability to consistently represent the Company in a professional, positive and knowledgeable manner.
Ability to adhere to highest standard of confidentiality and discretion.
Demonstrated ability to produce detail-oriented, accurate work.
Ability to work a varied schedule, which may include weekends and evenings, as to ensure outcome.
Ability to travel as support for other OVG properties.
Proven ability to make solid, appropriate and independent decisions.

Responsibilities

Oversee the effective management of Premium Sales, Catering, Suites, Club Level operations.
Ensure consistent, high-quality Client, suite holder , and premium guest satisfaction across all service areas.
Serves as primary client contact before the contract is signed; communicates client vision to Executive Chef, Culinary team, and Catering Supervisor to ensure client satisfaction.
The Director of Premium will have final say on menus, menu design, presentation, and the overall operations of premium spaces and caterings .
Oversee and assist in the d evelop ment of detailed event orders and communicate requirements to internal departments.
Build and maintain strong client relationships through effective communication and exceptional service.
Manage the oversight of event setup, execution, and teardown, ensuring adherence to client specifications.
Assist in developing and executing additional business opportunities, community partnerships, and special projects as assigned by the General Manager.
Provide continuous training, development, and supervision of Catering Supervisor and Premium hourly staff.
Monitor inventory levels, top line revenue, cost of goods , and oversee purchasing to minimize waste and loss.
Enforce all OVG and venue policies related to guest service, quality standards, uniforms, cash handling, operations, and presentation.
Independently sources, identifies , and pursues outside networking opportunities through professional industry resources and community events, or special events attended by prospects.