Vice President of Hospitality | Full-Time | Penn State University Athletics

Oak View Group•University Park, PA

About The Position

The Vice President of Hospitality leads the operation and financial performance of food and beverage and premium hospitality services at Penn State Athletics. The portfolio includes Performance Dining, Social Club, hospitality at the golf course, and contracted venues such as Beaver Stadium and Pegula Ice Arena. The role oversees managers and full-time and part-time team members, ensuring compliance with labor laws, food safety and sanitation standards, and alcohol service regulations. The Vice President drives operational excellence, guest experience, and strong partnerships with Penn State Athletics, while identifying revenue-growth opportunities at venues and through off-site events and catering. The position is based within a fast-paced, event-driven venue portfolio and is responsible for financial oversight, staffing and labor allocation, equipment purchasing decisions, operational policies and contracts, and the performance and development of the management team. The role also maintains working knowledge of venue locations, equipment, evacuation procedures, employee and guest areas, and facility access. The annual salary is $170,000–$185,000, and the role is bonus eligible. The position will remain open until December 31, 2026.

Requirements

Bachelor of Arts or Bachelor of Science degree with a business-related major.
At least 10 years of management experience in the food-related or concessions industry.
Nationally recognized advanced food service sanitation training course certification.
Ability to communicate clearly, professionally, and courteously with employees, coworkers, volunteers, management staff, and guests.
Ability to make sound business and operational decisions quickly and under pressure.
Working knowledge of 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 related concession and premium-service operating requirements.
Ability to calculate basic and complex mathematical functions, including percentages.
Ability to handle cash accurately and responsibly.
Ability to consistently adhere to high standards of integrity, professionalism, ethics, and confidentiality.
Ability to work independently with little direction.
Experience working in a union environment.

Nice To Haves

Master of Business Administration (MBA).
Accounting minor or accounting credits.
Experience working in a fast-paced ballpark or stadium.

Responsibilities

Ensure the assigned venues operate legally, efficiently, professionally, and profitably.
Establish and maintain strong relationships with the client and internal stakeholders.
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.
Resolve conflicts and provide mediation, arbitration, and labor negotiations when applicable.
Author, review, and amend policies and procedures as required.
Author and amend contracts and authorize terms.
Oversee scheduling and labor allocation.
Analyze ticket sales, staffing needs, target-market demographics, and projected point-of-sale-to-guest ratios.
Evaluate historical sales and purchasing data to identify purchasing patterns and determine accurate cost of goods.
Program and maintain the point-of-sale system for accurate financial reporting, accountability tracking, and commodity-level tracking by location.
Direct and assist managers in setting and achieving future goals, provide direction, and follow up on assignments.
Regularly inspect operations to ensure established quality standards are maintained.
Prepare and submit required reports accurately and on time, and ensure department heads meet reporting guidelines.
Develop an effective management team; provide managers with direction and assistance, evaluate performance, and recommend improvements.
Review and assist with menu and marketing-plan development alongside appropriate department heads.
Build and maintain relationships with show managers, suppliers, vendors, and the public that positively represent the venue.
Maintain thorough working knowledge of concessions and premium-service locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.