Overview

The Premium Manager is responsible for the comprehensive oversight of all suites, clubs, and premium catering operations within the venue. This role ensures exceptional service standards, drives premium revenue performance, and supports all operations as needed to achieve overall departmental profitability. The Premium Manager leads all suite-level activities with a strong focus on service execution, operational efficiency, staff development, and guest satisfaction. This position actively supervises, coaches, trains, and mentors staff to uphold OVG Hospitality’s quality and service standards, while fostering a positive, professional, and collaborative work environment. The Premium Manager also enforces all OVG personnel, operating, and compliance policies, manages event service requirements from planning through execution, and contributes to employment-related decisions, including hiring, training, performance management, and corrective action. A flexible schedule, excellent attendance, professionalism, and strong technical aptitude are essential for success in this role.

This role pays an annual salary of $60,000-$65,000

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 February 27, 2026.

Responsibilities

• Oversee the effective management of Catering, Suites, Club Level operations.
• Ensure consistent, high-quality suite holder and premium guest satisfaction across all service areas.
• Maintain full compliance with all alcohol service policies; monitor service throughout events and immediately report any concerns.
• Provide continuous training, development, and supervision of hourly team members, including documentation of performance and attendance in accordance with company policy.
• Troubleshoot Point-of-Sale (POS) issues, including hardware and software challenges.
• Create event staffing plans, generate schedules, and verify employee time.
• Manage all catered events from set-up to tear-down, coordinating communication between hourly staff, culinary teams, and guests.
• Conduct pre-event staff briefings to communicate event requirements and assignments.
• Monitor inventory levels, conduct regular counts, and manage purchasing to minimize waste and loss.
• Enforce all OVG and venue policies related to guest service, quality standards, uniforms, cash handling, operations, and presentation.
• Perform post-event walkthroughs of suites, clubs, and pantry areas to verify cleanliness and readiness.
• Assist in developing additional business opportunities, community partnerships, and special projects as assigned by the General Manager.

Qualifications

• 3-5+ years of progressive experience in hospitality, or large-scale food & beverage operations.
• Strong leadership and team management skills with the ability to motivate and develop staff.
• Proven experience in budgeting, financial reporting, and cost control.
• Excellent communication, organizational, and problem-solving abilities.
• Strong knowledge of inventory cost control and menu planning.
• Attention to detail and ability to coordinate multiple activities simultaneously.
• Ability to work nights, weekends, and holidays as dictated by event schedules.