Overview

The hospitality Operations Manager  is responsible for supporting the General Manager in leading the daily food and beverage operations while ensuring exceptional guest experiences, operational excellence, and financial performance. This role provides hands-on leadership in all aspects of hospitality operations, including service execution, staffing, employee development, inventory, safety, compliance, and operational planning. In the absence of the General Manager, the Operations Manager may be asked to temporarily perform the duties of the General Manager. The Operations Manager directly supervises and develops team members by providing coaching, training, performance feedback, and accountability to ensure company standards are consistently met. This position exercises independent judgment in managing employee relations and making employment decisions, including hiring, performance management, disciplinary actions, promotions, and separations, while fostering a positive, inclusive, and compliant work environment. Success in this role requires a proactive leader who can balance exceptional customer service with operational efficiency, financial stewardship, and team engagement in a fast-paced, event-driven environment. The Operations Manager partners closely with venue leadership and cross-functional departments to deliver seamless event execution and support the overall success of the venue. This position requires flexibility to work a variable schedule, including evenings, weekends, holidays, and extended hours based on event activity. Strong leadership, communication, organizational, problem-solving, and decision-making skills are essential, along with a commitment to professionalism, accountability, and continuous improvement.

This position will initially be based at the Mobile Convention Center to support pre-opening planning, operational readiness, and training for the Regions Arena. Upon the arena's opening in early 2027, the primary work location will transition to the Regions Arena.

This is an on-site position and may occasionally provide operational support at the Mobile Convention Center and the Saenger Theatre as business needs require. Standard business hours apply; however, this position requires flexibility to work an event-driven schedule, including mornings, evenings, weekends, and holidays. Regular attendance, professional presentation, and the ability to support venue operations during peak event periods are essential.

This role pays an annual salary of $85,000-$90,000

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 October 2, 2026.

Responsibilities

• Assist the General Manager of hospitality in the overall leadership, planning, and execution of food and beverage operations, including concessions, catering, premium services, and special events.
• Ensure the efficient, professional, safe, and profitable operation of all hospitality services while delivering exceptional guest experiences.
• Lead day-to-day event operations from pre-event planning through post-event breakdown, ensuring seamless coordination between venue management, operations, culinary, warehouse, and event staff.
• Ensure compliance with all federal, state, and local laws, company policies, health regulations, food safety standards, and responsible alcohol service requirements. Address and escalate compliance concerns as appropriate.
• Recruit, hire, train, coach, develop, evaluate, and retain a high-performing hospitality team. Foster a culture of accountability, teamwork, engagement, and continuous improvement.
• Provide leadership in employee relations by conducting coaching, performance evaluations, corrective action, conflict resolution, and recognition programs while maintaining compliance with company policies and employment laws.
• Develop staffing plans and oversee scheduling to ensure appropriate labor coverage while effectively managing labor costs and productivity.
• Analyze event schedules, attendance projections, ticket sales, and historical trends to forecast staffing, inventory, and operational requirements.
• Monitor labor, food, beverage, and operating costs to maximize profitability while maintaining service quality and operational standards.
• Review and analyze financial reports, including budgets, forecasts, labor reports, purchasing trends, inventory, cost of goods sold, revenue performance, and profit and loss statements to identify opportunities for operational improvement.
• Oversee inventory management, purchasing, product controls, and point-of-sale operations to ensure financial accuracy, accountability, and operational efficiency.
• Maintain the integrity and functionality of the point-of-sale system, ensuring accurate reporting, menu programming, pricing, inventory controls, and transaction accountability.
• Collaborate with culinary leadership and other department leaders to develop menus, pricing strategies, promotions, and marketing initiatives that enhance guest satisfaction and revenue generation.
• Conduct regular inspections of hospitality operations to ensure cleanliness, organization, food safety, equipment readiness, and adherence to company quality standards.
• Build and maintain positive working relationships with venue leadership, clients, promoters, vendors, suppliers, contractors, and event partners to support successful event execution.
• Assist in the development, implementation, and continuous improvement of operational policies, procedures, and best practices.
• Prepare, review, and submit operational reports, financial summaries, inventories, staffing reports, and other documentation accurately and within established deadlines.
• Support contract administration, vendor relationships, and procurement activities as directed by the General Manager.
• Lead by example through visible floor presence during events, providing operational support, resolving guest concerns, and ensuring service excellence.
• Perform other duties and special projects as assigned to support the overall success of the hospitality operation.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Event Management, or a related field preferred. Equivalent combinations of education and relevant experience will be considered.
• 2+ years of progressive leadership experience within food and beverage, hospitality, catering, concessions, or event operations.
• 3-5 years of experience managing high-volume hospitality operations, including concessions, banquets, catering, premium hospitality, suites, restaurants, or a combination of these environments.
• Previous experience managing concessions operations within an arena, convention center, stadium, amphitheater, or similar entertainment venue is strongly preferred.
• Previous catering sales or hospitality sales experience is preferred.
• Experience managing budgets, labor costs, inventory, purchasing, and financial performance is preferred.
• Demonstrated experience leading, developing, and motivating diverse teams in a fast-paced, customer-focused environment.

• Strong leadership, coaching, and employee development skills with the ability to build high-performing teams.
• Excellent verbal and written communication skills with the ability to interact professionally with employees, guests, clients, vendors, and venue leadership.
• Strong interpersonal skills with the ability to build collaborative working relationships across departments.
• Proven ability to make sound operational and business decisions in a fast-paced, event-driven environment.
• Strong organizational, planning, and time management skills with exceptional attention to detail.
• Ability to prioritize multiple projects while meeting deadlines and maintaining high service standards.
• Strong financial acumen, including budgeting, forecasting, labor management, inventory control, cost analysis, and profit and loss reporting.
• Working knowledge of food safety regulations, sanitation standards, responsible alcohol service practices, OSHA requirements, and applicable local, state, and federal regulations.
• Experience with point-of-sale systems, inventory management software, scheduling and timekeeping systems, and Microsoft Office Suite (Excel, Word, Outlook, and PowerPoint).
• Ability to analyze operational data and identify opportunities to improve efficiency, guest satisfaction, and profitability.
• Ability to perform mathematical calculations, including percentages, inventory calculations, labor analysis, and financial reporting.
• Demonstrated integrity, professionalism, sound judgment, and the ability to maintain confidentiality.
• Self-motivated with the ability to work independently while contributing effectively within a collaborative leadership team.
• Ability to communicate effectively.