Sr. Concessions Manager | Full-Time | Greensboro Coliseum Complex

Oak View Group•Greensboro, NC

2d•Onsite

About The Position

Oak View Group (OVG) is seeking a Sr. Concessions Manager to provide professional client food and beverage services and support in the planning, organization, and management of events within the facility. This role involves interacting with clients, facility staff, and related personnel to ensure all event needs are fulfilled. The Sr. Concessions Manager will oversee the development, delivery, review, execution, and fulfillment of proposals/contracts for concessions and catering events, adhering to OVG venue policies. This includes strategic planning for menus, pricing, inventory, point of sale systems, revenue streams, new business opportunities, vendor partnerships, community events, and guest experiences. The role requires communication with clients regarding deadlines and event details, and collaboration with staff to ensure the execution of all F&B operations and contractual obligations. The manager will also oversee part-time staff, contracted event staff, and nonprofit groups, inspect equipment and facilities, order and maintain inventory, monitor in-house events, coordinate with various staff and contractors, attend relevant meetings, ensure proper cleaning procedures for health inspections, and prepare accurate records for billing and accounting. Additionally, the position involves operating and reporting on the point of sale system, designing digital content for venue displays, acting as Manager on Duty, and assisting the Director of Concessions with cost analysis and reporting. This is a full-time position with flexible hours, including nights, overnights, weekends, and holidays.

Requirements

Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or a related field.
4-6 years of experience in management, catering, concessions, inventory control, order management, point of sale systems, digital content creation/implementation, and menu planning in an arena or stadium environment preferred.
Proficiency with Windows, MS Office, Adobe, Digital Content Delivery, and Point of Sales systems with Inventory Control.
ServSafe Manager certification is required or must be obtained within 60 days of hiring.
Must possess any licenses, certificates, or training required by local, state, or national authorities for the operation of industry-related equipment found at the facility.
Must be able to walk/stand for extended periods, kneel, climb to high walkways, balance, and maneuver throughout the various areas and surfaces of the venue.
Must be able to lift and/or move heavy objects occasionally.
Working inside and outside of the building is required, and there may be some exposure to adverse conditions.
Must be able to use a two-way radio.
Demonstrated knowledge of building maintenance, including housekeeping techniques.
Demonstrate knowledge in industry terminology.
Work effectively under pressure and/or a stringent schedule to produce accurate results and meet deadlines.
Able to work flexible schedules, including weekends, nights, and holidays.
Able to assess situations using decision-making authority.

Nice To Haves

4-6 years of experience in management, catering, concessions, inventory control, order management, point of sale systems, digital content creation/implementation, and menu planning in an arena or stadium environment preferred.
Other software experience is helpful.

Responsibilities

Oversees development, delivery, review, execution, and fulfillment of proposals/contracts for clients of the venue for concessions and catering events while adhering to OVG venue policies and procedures.
Strategic planning and development of menus, menu prices, inventory control, point of sale systems, revenue streams, new business opportunities, vendor partnerships, community events/outreach, and guest experiences for catering and concessions.
Communicates with clients for status of deadline schedules, including but not limited to floor plan submissions, room specifications, insurance requirements, and other relevant details.
Review and work along with staff to ensure execution of all F&B operations through events such as hockey and concerts and contractual obligations such as, but not limited to, insurance, deposits, setup/breakdown, staffing, contracted services, equipment orders, consumption reports, and special orders.
Manage and work along with the part-time staff, contracted event staff, and nonprofit groups in the areas of concessions and catering.
Inspecting equipment and facilities to report any deficiencies and ensure all F&B areas are fully operational.
Ordering and maintaining weekly/monthly inventory for concessions and catering events, such as paper goods, food products, beer, wine, alcohol, chemical/cleaning supplies, and equipment.
Monitors in-house events, maintaining close contact with clients and facility staff to ensure success while ensuring that all client requests, concerns, and problems are addressed.
Coordinates activities and facilitates meetings with kitchen staff, catering staff, and various service contractors for assignment and fulfillment of events for the arena and/or meeting rooms.
Attends appropriate planning, organization, event, and facility meetings in support of food and beverage elements for all facility operations.
Direct and work along with staff for proper cleaning techniques and procedures to ensure passing health inspections by state and local agencies and OVG guidelines.
Prepare and maintain accurate records for pre-event planning, cost estimates, client requests, billable charges, service orders, contractual requirements, and final billing accounting.
Plan, implement, and operate an integrated point of sale system; run reports; process cash & credit card sales during and after events; run settlement reports.
Design and/or assist in the design and implementation of digital content for the venue display systems for the point of sale menu boards, meeting room display monitors, and concession stand sponsor activations.
Act as Manager on Duty for events, onsite and offsite, including banquets, backstage catering, concessions, and other activities as deemed necessary by the department and facility manager.
Assist the Director of Concessions to analyze and maintain department-related costs and facilitate reporting.
Work flexible hours, including nights, overnights, weekends, and holidays.