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The
Premium Services Manager oversees daily management of the premium areas of Angel of the Winds Arena and Edward D. Hansen Conference Center including the Suites, The Arena Grill restaurant, Octane Lounge and catered events. Responsibilities include client & tenant relations, employee management, A/R and A/P, administrative and operational functions of the premium areas.
This role directs the department's daily activities in accordance with OVG Hospitality's policies and objectives to ensure client, tenant & guest satisfaction, profitability, and a positive, productive and compliant work environment. Responsible for effective management and operations of the Premium team including communicating event details, scheduling, employee communications, event set-up, employee training, employee event assignments, employee coaching, discipline, and terminations. The Manager is responsible for providing day-to-day event planning, collaboration on menu planning & cost, effective company & client communications, adherence to budget / cost requirements, monthly inventory of beverages and snacks, effective communications with venue Event Managers & Premium Sales, & Culinary Department, and other tasks as required by the General Manager of Food & Beverage. This position provides an elevated level of oversight to ensure the smooth running of all assigned events at Angel of the Winds Arena and Edward D. Hanson Conference Center.
The employee must maintain excellent attendance, a professional presentation, and be available to work an event-driven schedule which includes consistent evenings and weekends.
This role pays an annual salary of $77,968.80-$79,968.80.
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 August 22, 2025. Responsibilities
- Manage a staff of approx. 20 part time employees including Premium Event Supervisor, bartenders, suite servers and catering servers.
- Responsibilities include, but not limited to, interviews, hiring, training, scheduling, payroll management in ADP based system, entering employee tips, communicating timely schedule updates, maintaining an open door, employee motivation, compliance with company policies/procedures, effectively communicating with employees through phone, email, text, as well as employee coaching, discipline, and termination.
- Oversee execution of events, daily productivity and managing labor costs.
- Effective management of client and tenant relations as it relates to food & beverage service in the suites, lounges, VIP bar, Arena floor, and other catered areas.
- Receive client information from Premium Sales.
- Establish and communicate event timeline and event set-up with venue Event Managers.
- Consistent communication with clients and tenant sales team/managers on event needs, set-up, catering requests, food & beverage orders, event packages, and other special requests.
- Professionally manage relationships and execution of client vision.
- Manage backstage catering including but not limited to scheduling, staff direction, set-up & menu planning, BEO creation & event timelines, effective communication with promoters, Event Manager and General Manager, and submitting accurate final billing to the General Manager.
- Manage department inventory, supplies, equipment, and account receivable / payable to maximize revenue and minimize expenses.
- Effectively manage relations with vendors, order product, intake & storage of product, distribution of product including kegs, process invoices timely using internet-based iPayables, managing use of the POS system Oracle/MICROS and Tapin2, use of MS Excel, adhere to directed budget / cost requirements and send daily final billing to General Manager post-event.
- Communication with the Culinary Department.
- Effectively communicate with the Executive Chef and Sous Chef and other culinary team members, including but not limited to, distribution of BEO's as completed, creating BEO's with a high degree of accuracy and attention to fine detail, distribution of daily BEO changes and timely distribution of event updates and last-minute details/changes.
- Work with the Executive Chef and Sous Chef on menu planning/cost and successful event execution.
- Establish menu/beverage pricing with approval by General Manager.
- Communicate with Marketing on restaurant promotion, specials, signage, and menu design.
- Effectively manage any client concerns with professional communications and escalate concerns, as necessary.
- Oversee the staff's professional presentation to clients and adherence to established appearance standards, customer service and positive guest-focus climate.
- Maintaining a positive and complaint work environment in accordance with company standards and with local/state/federal laws including, but not limited to, food safety / compliance, building & guest safety, emergency situations, the service of alcohol, employee alcohol training, and compliant employee relations.
Qualifications
- High school diploma or equivalent.
- Some college level course work in the field of culinary, event management, business management, sports management, or similar field.
- A four-year degree in a similar field preferred.
- Three or more years of professional experience in the food & beverage or event industry with demonstrated increased responsibility; along with demonstrated knowledge of food & beverage management.
- Experience with employee scheduling and payroll management preferred.
- Experience with inventory management, A/R, A/P, and POS management preferred.
- Knowledge of the sales process or demonstrated sales experience and revenue management helpful.
- Provide a professional presentation regarding representing the company in all interactions.
- Advanced computer proficiency including demonstrated professional communications by email; MS Word & Excel experience in a Windows format, along with experience with internet-based business programs.
- Experience with event planning, establishing event details, and demonstrated professional client relations preferred.
- Ability to create a positive / compliant employee and client relations climate in a high-pressure and fast-paced event environment.
- Ability to consistently use good judgment, make sound decisions, consistently working with a high degree of accuracy/reliability; effective organizational and time management skills, and effectively working and managing a team independently.
- Demonstrated history of appropriate management of alcohol.
- Driver's license, ability to obtain, or reliable transportation to work a varied management schedule.
- Proficient command of the English language reading, writing, speech.
- Willingness to work an event-driven schedule which includes long hours and consistent night & weekend work seasonally.