Overview

The Director of Premium Services will report to the General Manager and will be responsible for effectively and profitably managing and directing all day-to-day aspects of the premium services operations, including Clubs, Suites, Catering, Culinary and all other pertinent areas of Premium Services.

This role will pay an annual salary of $75,000 to $80,000.

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

• Manage all premium facets to meet operational budgets, manage monthly P&L statements and ensure that all financial reporting is accurate.
• Provide leadership, coaching and mentorship to the staff responsible for executing the premium team business plan.
• Maintain costs as it pertains to labor and operating supplies, work within budgeted guidelines.
• Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices.
• Oversee monthly inventory for premium services operations.
• Accountability for establishing and maintaining proper safety and sanitation procedures as well as ensuring proper repair and maintenance of food service equipment; create a working relationship with local health officials.
• Maintain management staff and ensure proper hiring and promoting associates via OVG Hospitality Standards.
• Work closely with multiple sub-contractors to ensure all needs are met, and the terms of the contract are followed.
• Maintaining existing programs and developing new concepts to ensure the highest possible quality of food service.
• Lead and grow new business for non-event day catering.
• Perform other related duties, tasks and responsibilities as required.

Qualifications

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• The ideal candidate will have a Bachelor’s Degree with a minimum of 5-7 years’ management experience in the contract foodservice industry, preferably in premium services, catering and concessions environment for either a sports and entertainment venue or hotel property.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Customer service oriented with the ability to interact with all levels of management.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
• Must be able to work in a team environment.
• Knowledge of accounting policy and procedures and POS Systems is preferred
• Proficiency in Microsoft Office.