Overview

The Premium Manager is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the Director of Premium in the profitable management of premium operations, as needed. The Premium Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Premium 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 teamwork environment. The Premium Manager coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. The Premium Manager enforces all OVG hospitality personnel and operates policies and procedures. The Premium Manager plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines. 

The employee must maintain excellent attendance and be available to work on 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 will pay an annual salary of $60,000-$70,000.

For Full-Time roles: Benefits: 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 Sept 30, 2025.

Responsibilities

• Responsible for the overall effective management of Catering, Suites, In-Seat Service (where applicable) & Club operations/service.
• Management of suite level services to ensure a high level of suite holder satisfaction in all pertinent areas
• Ensures total compliance with all alcohol service policies.  
• Monitors alcohol service throughout the event to assure 100% compliance with Alcohol Service policies.
• Reports on any alcohol service or compliance issues to OVG Hospitality management immediately.
• Provides on-going training, development, mentoring and supervision of hourly employees.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective.
• Generates event employee schedules and verifies employee time for Premium Services.
• Management & Oversight of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Ensure staff is briefed on event requirements and assigned to a specific area prior to events.  
• Enforces all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, operating procedures, and quality presentation.
• Conducts a walk-through of suites, clubs, and pantry areas after completion of the event to ensure all areas are clean.
• Generates employee schedules and verifies employee time for the Director of Premium.
• Assists in development of other business activities, community participation in appropriate groups and all other assignments as directed by the Director of Premium.
• Responsible for all financial reporting related to the premium department.

Qualifications

• Associates degree from an accredited college/university/school required
• 4+ years of progressive facility/food & beverage operations management experience can be substituted for this requirement
• Minimum 3+ years of Management experience in premium/catering/suites/banquets
• Minimum 3+ years of Experience with menu costing and development
• Familiar with inventory cost control and menu planning.
• Proficiency with Microsoft Office Suite (365 preferred): Email, Excel, Word, Outlook.
• Experience and knowledge of Triple Seat Booking Software is a plus.
• Working knowledge of Point of Sale and timekeeping systems.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Ability to pay close attention to detail and coordinate various activities simultaneously.
• Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner.
• Able to be self-directed in a team-oriented environment.
• Ability to maintain confidentiality.
• Working knowledge of employee scheduling in a hospitality environment.
• Nationally recognized, advanced food service sanitation training course certification.