Overview

The General Manager of hospitality is responsible for the efficient, professional, and profitable operation of all food and beverage services at the assigned venue. This leadership role provides oversight for all full-time, part-time, and management-level team members, ensuring exceptional guest experiences while maintaining operational excellence. The General Manager is accountable for ensuring full compliance with all applicable federal, state, and local regulations, including labor laws, health and sanitation standards, food safety requirements, and alcohol service regulations. This position oversees all aspects of food and beverage operations, including staffing, budgeting, inventory management, financial performance, and strategic planning. In addition to managing daily business operations, the General Manager actively identifies and develops new revenue opportunities. The role is responsible for driving revenue growth, maximizing profitability, and fostering a culture of hospitality, accountability, and continuous improvement throughout the operation.

This role pays an annual salary of $80,000-$90,000 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 September 18, 2026.

Responsibilities

• Ensure the legal, efficient, professional, and profitable operation of all food and beverage services at the assigned venue.
• Generate, analyze, and review financial reports, including budgets, forecasts, revenue projections, labor costs, product costs, capital expenditures, disbursements, wage and salary controls, and profit-and-loss statements.
• Provide strategic leadership and direction for all food and beverage programs, ensuring exceptional guest experiences and operational excellence.
• Oversee workforce planning, scheduling, and labor allocation to maximize productivity and control costs.
• Analyze ticket sales, attendance projections, and target market demographics to anticipate staffing needs and determine optimal point-of-sale-to-guest ratios.
• Evaluate historical sales and purchasing data to identify trends, optimize inventory levels, and accurately manage cost of goods sold.
• Program, maintain, and oversee point-of-sale systems to ensure accurate financial reporting, inventory accountability, and operational efficiency across all service locations.
• Establish departmental goals and objectives while directing and supporting managers in achieving operational and financial targets.
• Provide managers with clear direction, resources, and accountability while monitoring progress on assigned projects and initiatives.
• Conduct regular inspections of all food and beverage operations to ensure quality standards, cleanliness, safety, and service expectations are consistently maintained.
• Prepare and submit all required operational and financial reports accurately and on schedule while ensuring department managers meet reporting deadlines.
• Recruit, develop, mentor, and retain a high-performing management team.
• Provide ongoing coaching, leadership, and support to managers, enabling them to effectively lead their teams and achieve organizational objectives.
• Evaluate management performance, conduct performance reviews, and implement development plans to strengthen leadership capabilities.
• Collaborate with culinary, marketing, and operations teams to develop menus, promotional programs, pricing strategies, and marketing plans that drive revenue and enhance the guest experience.
• Identify and cultivate new revenue opportunities through premium hospitality offerings, catering, special events, sponsorship activations, and off-site business initiatives.
• Ensure compliance with all federal, state, and local regulations, including labor laws, health and sanitation requirements, food safety standards, and alcohol service regulations.

Qualifications

• MBA or MS preferred; BA or BS required with a business-related major; Accounting minor or credits preferred.
• Minimum 5-7 years of management experience in the food-related or concessions industry.
• Experience working in a union environment required.
• Experience in a fast-paced ballpark or stadium preferred.
• Concessions Manager Certificate from the National Association of Concessionaires.
• Nationally recognized, advanced food service sanitation training course certification.
• 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 quickly and under pressure.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess a valid Food Handler's certificate and Alcohol Service Permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Ability to work independently with little direction.