Director of Premium
About The Position
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's quality and service standards, while fostering a positive, professional, and collaborative work environment. The Director of Premium 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.
Requirements
- MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
- Minimum of 5-7 years experience in the food & beverage industry
- Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
- Ability to communicate effectively to all levels of staff
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
- Maintains a current Food Handler's card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Must possess excellent organizational and communication skills
- Well skilled in all technical and sanitary aspects of food preparation and presentation
- Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to supervise kitchen staff
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
- Ability to cost out menus and create new menu items when needed
- Ability to work well in a team-oriented, fast-paced, event-driven environment
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
- Possess valid food handling certificate if required by state and federal regulations
Responsibilities
- Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
- Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
- Manages the control of food and labor costs through proper scheduling and purchasing
- Conducts regular inspections to assure cleanliness and maintenance meet company standards
- Oversees and manages monthly inventory
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
- Assists Executive Chef in preparing hot and cold foods following portioning requirements
- Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
- Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
- Maintains sanitation, health and safety standards and training in work areas
- Responsible for observing and testing foods to ensure proper cooking
- Responsible for portioning, arranging and garnishing food plates for delivery to guests
- Responsible for consulting with managers to plan menus and estimate expected food consumption
- Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations
Benefits
- Health, Dental and Vision Insurance
- 401(k) Savings Plan
- 401(k) matching
- Paid Time Off (vacation days, sick days, and 11 holidays)
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Number of Employees
5,001-10,000 employees
