Overview

The Director of Events & Catering oversees all event management operations at the Grand River Center, including Front of House services, as well as Food & Beverage operations at the Five Flags Center. This position ensures all functions align with OVG policies and objectives to deliver exceptional guest experiences, maximize profitability, and maintain a positive, productive, and compliant work environment.

The Director of Events & Catering is responsible for the effective management of the event services department; Front of House catering; beverage service; and concessions across both the Grand River Center and Five Flags Civic Center. Key responsibilities include event planning and scheduling, coordinating with culinary teams on food cost control, ensuring compliance with food safety and sanitation standards, overseeing cleaning and kitchen safety practices, and hiring, scheduling, training, and supervising all catering, concession, and support staff. This role provides high-level operational and personnel oversight to ensure seamless execution of all events and food service outlets.

Excellent attendance and the ability to work a flexible, event-driven schedule—including evenings and weekends—are essential. Professional presentation, strong interpersonal skills, and the ability to work independently are required.

This role pays an annual salary of $70,000-$80,000 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 March 13, 2026.

Responsibilities

• Oversee event management activities at the Grand River Center, including front of house management for Grand River Center and Food & Beverage operations at Five Flags Center
• Direct, coordinate and oversee the activities of employees engaged in providing event coordination, food & beverage, event security, fire regulation compliance, exhibitor services, parking and overall client satisfaction during events at Grand River Center
• Supervise, recruit, interview, select, train, motivate and evaluate Event Managers at the Grand River Center & the Food & Beverage Manager at Five Flags Civic Center.
• Recruit, interview, select, train, schedule, motivate and evaluate front of house employees, inclusive of servers, concessionaires and bartenders at the Grand River Center; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures
• Create service plan, timelines and daily activity list of part time service staff
• Review of BEOs and Event Resumes before distribution
• Hold weekly event department meeting
• Lead weekly BEO Meeting to ensure department continuity,
• Manages the control of beverage and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversee and manages monthly beverage inventory
• Responsible of Front of House staff in providing high quality, fresh food products in a timely manner for delivery to guests
• Coordinates the storage, maintenance and repair of front of house equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Prepare departmental annual budget; recommend capital improvements; control and monitor departmental expenditures; assist in preparation of estimated revenues for facility budget
• Support Event Managers as needed in planning, BEO/Event Resume creation, menu selection, set-up and execution of events
• Develop crowd management and event staffing plans and supervise event staff during events when needed
• Review and approve final billing to facility users prior to settlement or release of invoice
• Work closely with the general public by monitoring services provided and addressing concerns in a timely manner
• Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service
• Conduct a variety of industry operational studies; recommend modifications to service delivery methods and operational policies and procedures as appropriate
• Interpret and apply all relevant federal, state and local regulations
• Review and prepare bi-weekly payroll.
• Serve as Event Manager in the absence of team members
• Routinely serve as Manager on Duty
• Additional duties as assigned

Qualifications

• Minimum of 5-7 years of increasingly responsible experience in event management in an arena, stadium, convention center or other multi-purpose public assembly facility
• Experience across a range of food and beverage operations, including volume feeding, à la carte service, fine dining, catering, as well as purchasing, storage, and handling.
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
• Supervisory experience required
• Bachelor’s degree or better from an accredited college or university
• Possession of, or ability to obtain a valid state driver’s license
• Knowledge of customer service practices
• Ability to prepare, track, control and analyze budgets
• Ability to communicate clearly and concisely in the English language, both orally and in writing
• Must be able to work a flexible schedule including; early mornings, evenings, weekends, holidays and extended number of consecutive days.
• Ability to work independently and as part of a team
• Proficient in the use of Microsoft Office programs & ability to quickly learn other venue appropriate software.