The Director of Operations is responsible for the efficient, professional and profitable operation of the Food Services and Hospitality.  The Director of Operations is responsible for overseeing every managerial, f/t and p/t position, and ensuring full compliance with provincial labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Director of Operations will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion.  The Director of Operations will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

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 event-driven schedule, which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 

This role will pay a salary of $70,000 to $90,000 and is bonus eligible.

For FT roles: Benefits: Health, Dental and Vision insurance, pension matching, and paid time off (vacation days, sick days, and 12 holidays)

This position will remain open until Dec 31, 2024.

• Assists in the overall effective management of the food service operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately.
• Assist in the management of catered events from et-up to tear down, including handling all communication with hourly staff, culinary staff & guests.
• Ensure legal, efficient, professional and profitable operation of the venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review and amend policies & procedures
• Author and amend contracts; authorize terms as directed by the RVP.
• Oversee scheduling and labor allocation.
• Work in tandem with the Venue to analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Directs and assists staff members in preparing and attaining future goals.
• Provides each staff member with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time,
• Gives the staff members clear direction, and provides the necessary assistance for them to provide them to perform their work.

• BA or BS with business-related major; accounting minor or credits preferred.
• Minimum 5-7 years of management experience in the food-related or concessions industry.
• 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, which fosters a positive, enthusiastic, and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Ability to speak, read, and write in English.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, 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 service locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess a valid Food Handlers certificate and Alcohol Service Permit if required by the provincial government.
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• Familiar with inventory cost control and menu planning.
• 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.