Operations Manager| Full-Time | Mobile Convention Center

Mobile, AL, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $85,000.00 - $90,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Founded in 2015, OVG has established itself at the forefront of venue development, management, and hospitality, operating a diverse platform that spans venue management, hospitality, and sponsorship sales. With ownership and management of seven world-class venues, OVG serves an impressive client roster that includes some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. This extensive reach showcases the company's commitment to delivering extraordinary live entertainment experiences worldwide.

As a company renowned for innovation and excellence in the entertainment industry, OVG continually strives to enhance its venues' operational efficiency and elevate customer experiences. By integrating end-to-end capabilities from venue planning to event execution, Oak View Group creates seamless and memorable moments for guests and clients alike. The organization embraces a diverse and inclusive culture, recognizing that diverse perspectives drive innovation, strengthen its people, and enhance service quality and overall excellence.

The Operations Manager role at Oak View Group is a critical leadership position focused on supporting the General Manager in overseeing all aspects of the daily food and beverage operations within OVG-managed venues. This full-time role offers a competitive salary range of $85,000 to $90,000 annually and comes with a comprehensive benefits package, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation, sick days, and eleven holidays.

This position demands a proactive and hands-on leader who thrives in a fast-paced, event-driven environment. The Operations Manager leads with authority in operational planning, staffing management, employee development, inventory control, safety compliance, and guest service excellence. They play a key role in ensuring that all hospitality operations—from concessions and catering to premium services and special events—are executed efficiently, profitably, and in alignment with company standards and regulatory requirements.

In addition to supporting the General Manager, this role requires independent judgment in dealing with employee relations and human resources responsibilities such as hiring, performance management, disciplinary actions, promotions, and separations. The Operations Manager fosters a positive work culture characterized by inclusivity, teamwork, accountability, and continuous improvement.

The role also involves close collaboration with venue leadership teams and multiple departments such as culinary, operations, warehouse, and event staff to guarantee flawless event delivery. This includes developing staffing plans based on attendance projections and historical data, managing labor costs, conducting inspections to ensure food safety and cleanliness, and maintaining the accuracy of point-of-sale and inventory systems.

Strong communication, organizational, and problem-solving skills are essential, alongside the ability to adapt to variable schedules that include evenings, weekends, holidays, and extended hours aligned with event demands. By leading with professionalism and integrity, the Operations Manager contributes significantly to maintaining Oak View Group's reputation for operational excellence and memorable guest experiences.

Job Requirements

Bachelor's degree preferred
2+ years of leadership experience in hospitality or food and beverage operations
3-5 years managing high-volume hospitality settings
Previous concessions management experience in large entertainment venues preferred
Hospitality or catering sales experience preferred
Experience with budgeting and financial management
Strong leadership and team development skills
Excellent communication abilities
Ability to build collaborative relationships
Strong decision-making skills
Exceptional organizational and time management skills
Knowledge of food safety and alcohol service regulations
Proficiency with relevant software and systems
Ability to analyze and improve operational data
Mathematical proficiency
Integrity and professionalism
Ability to work independently and as part of a team

Job Qualifications

Bachelor's degree in hospitality management, business administration, event management, or a related field preferred
Equivalent combinations of education and relevant experience considered
2+ years of progressive leadership experience within food and beverage, hospitality, catering, concessions, or event operations
3-5 years of experience managing high-volume hospitality operations including concessions, banquets, catering, premium hospitality, suites, restaurants, or a combination of these environments
Previous experience managing concessions operations within arenas, convention centers, stadiums, amphitheaters, or similar entertainment venues strongly preferred
Previous catering sales or hospitality sales experience preferred
Experience managing budgets, labor costs, inventory, purchasing, and financial performance preferred
Demonstrated experience leading, developing, and motivating diverse teams in a fast-paced, customer-focused environment
Strong leadership, coaching, and employee development skills with the ability to build high-performing teams
Excellent verbal and written communication skills with the ability to interact professionally with employees, guests, clients, vendors, and venue leadership
Strong interpersonal skills with the ability to build collaborative working relationships across departments
Proven ability to make sound operational and business decisions in a fast-paced, event-driven environment
Strong organizational, planning, and time management skills with exceptional attention to detail
Ability to prioritize multiple projects while meeting deadlines and maintaining high service standards
Strong financial acumen including budgeting, forecasting, labor management, inventory control, cost analysis, and profit and loss reporting
Working knowledge of food safety regulations, sanitation standards, responsible alcohol service practices, OSHA requirements, and applicable local, state, and federal regulations
Experience with point-of-sale systems, inventory management software, scheduling and timekeeping systems, and Microsoft Office Suite
Ability to analyze operational data and identify opportunities to improve efficiency, guest satisfaction, and profitability
Ability to perform mathematical calculations including percentages, inventory calculations, labor analysis, and financial reporting
Demonstrated integrity, professionalism, sound judgment, and ability to maintain confidentiality
Self-motivated with the ability to work independently and contribute effectively within a collaborative leadership team

Job Duties

Assist the General Manager in the overall leadership, planning, and execution of food and beverage operations including concessions, catering, premium services, and special events
Ensure the efficient, professional, safe, and profitable operation of all hospitality services while delivering exceptional guest experiences
Lead day-to-day event operations from pre-event planning through post-event breakdown ensuring seamless coordination between venue management, operations, culinary, warehouse, and event staff
Ensure compliance with all federal, state, and local laws, company policies, health regulations, food safety standards, and responsible alcohol service requirements
Recruit, hire, train, coach, develop, evaluate, and retain a high-performing hospitality team while fostering a culture of accountability, teamwork, engagement, and continuous improvement
Provide leadership in employee relations by conducting coaching, performance evaluations, corrective action, conflict resolution, and recognition programs while maintaining compliance with company policies and employment laws
Develop staffing plans and oversee scheduling to ensure appropriate labor coverage while managing labor costs and productivity effectively
Analyze event schedules, attendance projections, ticket sales, and historical trends to forecast staffing, inventory, and operational requirements
Monitor labor, food, beverage, and operating costs to maximize profitability while maintaining service quality and operational standards
Review and analyze financial reports including budgets, forecasts, labor reports, purchasing trends, inventory, cost of goods sold, revenue performance, and profit and loss statements to identify opportunities for operational improvement
Oversee inventory management, purchasing, product controls, and point-of-sale operations to ensure financial accuracy, accountability, and operational efficiency
Maintain the integrity and functionality of the point-of-sale system ensuring accurate reporting, menu programming, pricing, inventory controls, and transaction accountability
Collaborate with culinary leadership and other department leaders to develop menus, pricing strategies, promotions, and marketing initiatives that enhance guest satisfaction and revenue generation
Conduct regular inspections of hospitality operations to ensure cleanliness, organization, food safety, equipment readiness, and adherence to company quality standards
Build and maintain positive working relationships with venue leadership, clients, promoters, vendors, suppliers, contractors, and event partners to support successful event execution
Assist in the development, implementation, and continuous improvement of operational policies, procedures, and best practices
Prepare, review, and submit operational reports, financial summaries, inventories, staffing reports, and other documentation accurately and within established deadlines
Support contract administration, vendor relationships, and procurement activities as directed by the General Manager
Lead by example through visible floor presence during events, providing operational support, resolving guest concerns, and ensuring service excellence
Perform other duties and special projects as assigned to support the overall success of the hospitality operation