General Manager, Hospitality | Full-Time | Penn State University Athletics

Oak View Group•University Park, PA

15d

About The Position

The General Manager, Hospitality is responsible for the overall leadership, efficient operation, and financial performance of food and beverage and premium hospitality services at Penn State Athletics, including Beaver Stadium. The role oversees all management and full-time and part-time team members, ensuring compliance with state and federal labor laws, food safety and sanitation standards, and alcohol service regulations. The General Manager drives operational excellence, delivers exceptional guest experiences, develops strong partnerships with Penn State Athletics, and identifies opportunities to grow revenue at the venue and through off-site events and catering. The position leads operational excellence, financial performance, team development, and strategic partnerships across food and beverage operations, premium hospitality spaces, and game-day services. The annual salary is $140,000–$150,000, and the role is bonus eligible. The position will remain open until December 31, 2026.

Requirements

5–7 years of management experience in the food-service-related or concessions industry.
Concessions Manager Certificate from the National Association of Concessionaires.
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, fostering a positive, enthusiastic, and cooperative work environment.
Ability to make sound business and operational decisions quickly and under pressure.
Strong proficiency with Microsoft Office, point-of-sale systems, and timekeeping systems.
Ability to work in a team-oriented, fast-paced, event-driven environment.
Valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Thorough working knowledge of applicable sanitation requirements, food-preparation guidelines, alcohol-service policies, safety standards, and other requirements for venue concession and premium-services operations.
Ability to calculate basic and complex mathematical functions, including percentages.
Ability to consistently adhere to high standards of integrity, professionalism, ethics, and confidentiality.
Ability to work independently with little direction.

Nice To Haves

A BA or BS with a business-related major is preferred.
Accounting minor or coursework is preferred.
Experience in a fast-paced ballpark or stadium is preferred.

Responsibilities

Ensure the legal, efficient, professional, and profitable operation of the assigned venue.
Generate and review financial reports, including budgets, projections, forecasts, revenue analyses, disbursements, capital investments, labor and product costs, wage and salary controls, and P&L statements.
Make final decisions on equipment purchases and leases.
Handle conflict resolution, last-resort mediation, arbitration, and labor negotiations when applicable.
Author, review, and amend policies and procedures as required.
Author and amend contracts and authorize contract terms.
Oversee scheduling and labor allocation.
Analyze ticket sales, historical sales, purchasing data, and target-market demographics to anticipate staffing needs, identify purchasing patterns, determine accurate cost of goods, and project point-of-sale-to-guest ratios.
Program and maintain the point-of-sale system to support accurate financial reporting, accountability tracking, and commodity-level monitoring by location.
Direct and assist managers in preparing and attaining future goals, provide direction, follow up on assignments, and ensure timely reporting.
Inspect operations regularly to ensure established quality standards are maintained.
Develop an effective management team, provide managers with direction and assistance, evaluate performance, and recommend improvements.
Review and assist in developing menus and marketing plans with appropriate department heads.
Build and maintain positive relationships with show managers, suppliers, vendors, and the public.
Maintain thorough working knowledge of concessions and premium-service locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.