General Manager | Full-Time | Missouri State University

Springfield, MO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

sick days

Holidays

Job Description

Oak View Group (OVG) is a premier global leader in the live entertainment industry, specializing in premium infrastructure and comprehensive services that encompass venue development, management, hospitality, and sponsorship sales. Founded in 2015, OVG has rapidly established itself as a powerhouse with a diverse portfolio of seven world-class owned venues and an extensive client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company’s innovative approach and expansive platform enable it to set industry standards and deliver exceptional experiences for audiences worldwide.

The Food & Beverage General Manager position at Oak View Group offers an exciting opportunity to lead the food service operations at one of OVG's premier venue locations. This role carries significant responsibility for ensuring that all food service activities are conducted professionally, efficiently, profitably, and in full compliance with all applicable legal regulations related to labor, sanitation, food safety, and alcohol service. The General Manager oversees a diverse team comprising managerial, full-time, and part-time staff and is accountable for the financial management of food and beverage operations, including forecasting, profit and loss analysis, budgeting, and financial reporting.

This full-time position offers a competitive salary in the range of $80,000 to $90,000 annually, with additional eligibility for performance bonuses. Oak View Group supports a comprehensive benefits package that includes health, dental, and vision insurance, a 401(k) savings plan with employer matching, and paid time off encompassing vacation, sick days, and holidays.

As an integral leader within the organization, the General Manager is tasked with a broad range of responsibilities that demand sharp operational acumen, strong financial oversight, and exemplary leadership capabilities. From managing staffing and labor allocation based on ticket sales and event needs to conducting detailed sales and purchasing analyses to optimize the cost of goods, this role is pivotal in maintaining top-tier food and beverage service quality. Moreover, the General Manager plays a critical role in policy development, contract management, conflict resolution, and fostering productive relationships with show managers, suppliers, vendors, and the public.

Delving deeper, the role requires keen oversight of equipment procurement decisions, effective scheduling, training, and development of management teams, and ensuring all operations meet high-quality and safety standards. The position demands an ability to navigate a fast-paced, event-driven environment successfully while promoting teamwork and maintaining a positive work culture. Given the unionized nature of some operations and the need for thorough knowledge of sanitation, safety, and alcohol service policies, this position calls for a highly skilled, detail-oriented professional with a proven ability to balance multiple priorities and lead by example.

Joining Oak View Group means becoming part of an organization committed to diversity, inclusion, and equal opportunity. OVG actively fosters a workforce that reflects and celebrates the diversity of its communities and is dedicated to creating an inclusive environment that drives innovation and excellence. This role presents a unique chance for an experienced food and beverage professional to make a significant impact within a leading company in the live entertainment sector, contributing to memorable experiences that delight millions of guests worldwide.

Job Requirements

BA or BS degree in a business-related field
5-7 years of management experience in food service or concessions
ability to lead a diverse team
knowledge of labor laws and food safety regulations
food handler’s certificate
alcohol service permit if required
strong financial acumen
excellent communication skills
proficiency in Microsoft Office and POS systems
ability to work effectively in a fast-paced environment
experience in unionized settings
capability to manage conflict and perform mediation
ability to analyze sales and budget data
valid driver's license if travel is necessary
ability to maintain confidentiality and professionalism

Job Qualifications

MBA preferred
BA or BS with a business-related major required
accounting minor or credits preferred
5-7 years of management experience in the food-related or concessions industry
concessions manager certificate from the National Association of Concessionaires preferred
nationally recognized, advanced food service sanitation training course certification
ability to communicate clearly and professionally with employees, co-workers, volunteers, management, and guests
ability to make sound business and operations decisions quickly and under pressure
solid working knowledge of Microsoft Office, point of sale systems, and timekeeping systems
ability to work well in a team-oriented, fast-paced, event-driven environment
valid Food Handler's certificate and Alcohol Service Permit if required
thorough working knowledge of applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards
ability to perform basic and complex math calculations
ability to handle cash accurately
adherence to high standards of integrity, professionalism, ethics, and confidentiality
ability to work independently with little direction
experience working in a union environment required
experience in a fast-paced ballpark or stadium preferred

Job Duties

Ensure legal, efficient, professional, and profitable operation of the assigned venue
Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and profit and loss financial statements
Make final decisions on equipment purchases and leases
Resolve conflicts, serve as last-resort mediator, arbitrate, and engage in labor negotiations when applicable
Author, review, and amend policies and procedures as necessary
Author and amend contracts, authorize terms
Oversee scheduling and labor allocation
Analyze ticket sales to anticipate staffing needs and target market demographics, determine and project point-of-sale to guest ratio
Evaluate historical sales and purchasing data to identify purchasing patterns and accurate cost of goods
Program and maintain the point of sale system for accurate financial reporting, tracking accountability, and commodity levels
Direct and assist managers in preparing and attaining future goals
Provide managers with clear direction and follow up on assignments
Regularly inspect operations to ensure quality standards are maintained
Prepare and submit required reports accurately and on time
Develop an effective management team
Give managers clear direction and necessary assistance
Evaluate managers’ performance and recommend improvements
Review and assist in menu and marketing plan development
Establish and maintain positive relationships with show managers, suppliers, vendors, and the public
Gain thorough knowledge of all concessions and premium service locations including geography, equipment, evacuation procedures, and employee and guest areas