Overview

The Warehouse Lead is responsible for assisting in venue distribution/warehouse operations, including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers, overseeing associates, and assigning daily tasks and equipment maintenance. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and independent decision-making skills are required. 

This role pays an hourly rate of $18.00-$20.00.

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

This position will remain open until October 16, 2026.

Responsibilities

• Assist with receiving deliveries, including inspecting product quality and rejecting items that do not meet standards.
• Responsible for assisting with product purchasing/ordering, receiving, and distribution control for the food & beverage team within the venue.
• Package merchandise for shipment as needed.
• Monitor and maintain appropriate stock levels for each event, ensuring proper product rotation using the F.I.F.O. method to guarantee freshness.
• Maintain sanitation and organizational systems of all warehouse storage areas.
• Fulfills all expectations, including but not limited to requisitioning, stocking, inventory, warehouse returns, equipment storage, sanitation, and maintenance.
• Ensure a proper transfer process of product between locations, including follow-up documentation.
• Assists in performing routine maintenance; responsible for restaurant and catering utility equipment cleaning and maintenance: portable equipment, burden carriers, carts, floors, refrigeration, and lighting.
• Safely operate pallet jacks and hand trucks to move, load, and palletize materials using proper lifting techniques.
• Maintain knowledge of applicable sanitation standards, food preparation guidelines, alcohol service policies, safety regulations, and OVG venue concession procedures.
• Conduct a walk-through of the commissary, warehouse, and storage areas after the completion of the day to ensure all areas are clean.
• Maintains a thorough working knowledge of all existing restaurant locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• 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.
• Support inventory counts and inventory control processes.
• Manage inventory to ensure efficiency in ordering and management of items on hand with the goal of reducing and/or eliminating obsolete inventory.
• Audit (recount) at least 15 inventory items each period. Minimum recounts to include 5 from culinary, 5 from front-of-house supplies, and 5 alcoholic beverages.
• Overseeing associates and/or barbacks and assigning daily tasks when necessary.
• Other inventory-related projects as assigned.

Qualifications

• High school diploma or equivalent.
• 1-2 years of food service, hospitality, or warehouse experience; similar venue experience a plus.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to product inventory.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• 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 operations.
• 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 consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality
• Must be able to stand and walk for extensive and continuous periods. 
• Must be able to reach with hands and arms, sit, walk, stoop, kneel, crouch, and crawl. 
• Ability to frequently lift heavy objects. 
• ServSafe Food Handlers Certification required.
• Forklift certification, or willingness to become certified.