Overview

The General Manager is responsible for the efficient, professional, and profitable operation of the food service operations, venue management services, and sales & revenue growth at the assigned venue. This individual ultimately oversees every managerial, full-time, and part-time position and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day business and venue operations, the General Manager solicits new sources of revenue, both on and off the venue property.

The General Manager will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The General Manager will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical (computer and POS) aptitude 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 October 16, 2026.

Responsibilities

• Responsible for managing, developing, and mentoring a staff of part-time and full-time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Coordinate all marketing channels, including the website and social media.
• Design and produce graphics, digital content, and creative assets for social media, and websites
• Create and distribute press releases, announcements, and media content to promote events and programs.
• Build and maintain strong media and community relationships, including local chambers of commerce and CVBs.
• Monitor and report on marketing performance, budgets, and analytics; contribute to OVG corporate reporting.
• Ensure proper set-up of all events as discussed with clients. Set-up duties may include verifying opening inventory, assigning duties to team members, ensuring sanitation standards are met, verifying that each location is fully operational, and ascertaining levels of food production based upon projected guest attendance have been met.
• Provide a high level of oversight and operational expertise, resulting in the smooth, efficient, and profitable execution of events.
• Oversee a large volume of inventory, order product, and manage high-volume sales.
• Manage and run all venue operations before, during, and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the DFB.
• Training new & current employees with regard to property procedure & best practices.
• Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
• Ensure that all state / federal and OVG policies, procedures, and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines and general safety policies and procedures. 
• Completes post-event evaluations, data compilation, tracking of product, and generation of reports; serves as a resource for POS applications and training.
• Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents, or incidents. Relays safety/health issues to management immediately.
• Ensure event staff are aware of workplace expectations; provide ongoing assistance, training, and mentoring to event staff and volunteers; promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
• Maintain thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.

Qualifications

• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or a related field.
• 3-5+ years’ experience in Food & Beverage Management or related experience.
• Degree requirement may be substituted for years of experience in food & beverage management.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Experience training new employees and volunteers.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering products for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner that fosters a positive, enthusiastic, and cooperative work environment.
• Ability to make sound business/operations decisions (i.e., regarding employee placement, staffing adjustments, and/or responding to technical, product, or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.