General Manager | Full-Time | Trinity Health Stadium

Oakview Group•Hartford, CT

63d•$80,000 - $90,000

About The Position

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 General Manager is responsible for the efficient, professional and profitable operation of the assigned OVG venue. In addition to managing the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. Responsible for overall management, promotion, and operation of the facility, including construction coordination, booking, marketing, finance, food and beverage, premium experiences, box office, advertising, security, production, maintenance, purchasing, policy administration, and related operations for an Arena/Complex. This position is responsible for the development, coordination, and management of all aspects and strategies for the arena and theater entertainment events. This role pays an annual salary of $80,000-$90,000 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 December 31, 2025. About the Venue Trinity Health Stadium is a multipurpose sports facility in Hartford, Connecticut, and home to the USL's Hartford Athletic.

Requirements

Bachelor's degree or better from an accredited college or university in Business/Hospitality Management or related field.
Minimum of 5-7 years management experience in food-related or concessions industry. Management experience in a ball park or stadium will be viewed favorably.
Proven leadership skills.
Nationally recognized, advanced food service sanitation training course certification.
Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
Ability to effectively communicate with employees, 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.
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.
Demonstrated knowledge of event solicitation and presentation, public relations, marketing, media relations, event planning, facility operations, budget preparation and personnel management.
Knowledge of budget preparation and control.
Considerable knowledge of safety regulations and other federal, state or local laws and regulations.
Ability to speak, read, and write in English.

Responsibilities

Ensure legal, efficient, professional and profitable operation of the assigned venue.
Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
Final decision-maker on equipment purchases and leases.
Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
Author, review and amend policies & procedures, as required.
Author and amend contracts; authorize terms.
Oversee scheduling and labor allocation.
Analyze ticket sales in relation to anticipating staffing needs, 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 provide them to perform their work.
Evaluates 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.