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The Executive Sous Chef is responsible for preparing and overseeing the preparation of all food items for the club levels and concessions while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.
The Executive Sous Chef of Premium Services is responsible for preparing and overseeing the preparation of all food items for the suites and catering while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.
The Premium Services Manager is responsible for the overall management of all suites activity and will provide management assistance to the Director of Premium Services in the profitable management of premium operations, as needed. The Premium Services 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 Services Manager coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. They are also responsible for enforcing all OVG Hospitality personnel and operating policies and procedures. The Premium Services 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.
Responsible for providing support to managers and employees regarding HR policies and practices, researching and/or investigating concerns and making recommendations that promote positive employee relations. Main area of responsibility is to serve as a resource to management and employees in solving day-to-day workplace matters.
This includes conducting workplace investigations and recommending effective solutions and corrective actions in accordance with policy and applicable laws, as well as advising on performance management.
Established working knowledge of all aspects of human resources, including but not limited to compensation, benefits, employee relations and labor relations, talent acquisition, leadership development, talent management, training and organizational development, change management, and organizational dynamics
- Should have prior experience in the application of human resources principles across multiple client groups and markets
- Proficiency in compliance, state labor laws, and other regulations relevant to the business environment
- Should exhibit the ability and personal accountability to effectively network and navigate through organizational relationships and work in a matrixed environment
Work independently to analyze data and provide management with constructive recommendations
Has experience in public speaking and delivering presentations to different audiences
Salary: $65,000 - $75,000
The Director of Concessions is responsible for overseeing the direction of the concession’s and commissaries daily activities in accordance with OVG's policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the concessions team including event planning, scheduling, product purchasing, food cost control, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Director of Concessions must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.
The Director of Concessions is responsible for ensuring quality food and beverage is served to the guests. They will be responsible for all of the concessions, bar and commissary operations. The Director of Concessions is responsible for the training of all the staff in its departments to make sure that we provide the guests an unforgetable experience. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
Salary: $75,000 - $85,000