Overview

The Club Manager at Allegiant Stadium is responsible for the overall management of all food and beverage activity in assigned areas and will provide management assistance to the Premium Manager, as needed. The Club Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Club Manager coordinates activities at the venue into a team effort that contributes to the successful execution of all events. The Club Manager enforces all OVG hospitality personnel and operating policies and procedures. The Club Manager plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needed.

This role will pay a yearly salary of $55,000 to 75,000.

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 September 19, 2025.

Responsibilities

• Management of club level services to ensure a high level of guest service satisfaction in all pertinent areas.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to OVG management immediately. 
• Provides on-going training, development, mentoring and supervision of hourly employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• Generates event employee schedules and verifies employee time for both Clubs and Premium Services, as required.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Enforces all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Ensures all policies and procedures regarding accounting and cash handling practices are followed.
• Conducts a walk-through of clubs and pantry areas after completion of the event to ensure all areas are clean.
• Hires, trains, mentors the staff for the assigned Club location, also discipline and conducts terminations if needed.
• Assists in development of other business activities, community participation in appropriate groups and all other assignments as directed by the General Manager or Director of Premium.
• Assists in vault opening, closing and balancing, as necessary.

Qualifications

• Possess valid SNHD food handling card, Alcohol Awareness or equivalent.
• Ability to obtain a non-gaming work card (Sheriff's Card). 
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Ability to pay close attention to detail and coordinate various activities simultaneously.
• Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner.
• Able to be self-directed in a team-oriented environment.
• Ability to maintain confidentiality.
• Working knowledge of employee scheduling in a hospitality environment.

Education and Experience:

• Associate’s degree (A.A.) or equivalent from two-year college or technical school; Bachelors preferred.
• Two to Four years of customer facing work experience (F&B, Retail, Costomer Service).
• 3-5 years increasing responsibilitiy in Hospitality industry, catering experience a plus. 
• Nationally recognized, advanced food service sanitation training course certification.
• Alcohol Service Training and Certification.