Title 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

Job Description

Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services, established in 2015. The company supports an impressive portfolio of seven world-class venues and manages some of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. OVG stands out in the live entertainment industry by delivering end-to-end management solutions that encompass venue development, hospitality, and sponsorship sales. The company’s deep commitment to excellence and innovation has positioned it prominently within the global entertainment landscape.

The role of General Manager at Missouri State University, under the Oak View Group banner, offers a unique opportunity to lead food and beverage operations in a dynamic and highly visible environment. Situated in Springfield, Missouri, this full-time position emphasizes efficient, professional, and profitable operation of food service activities at the assigned venue. The General Manager will be responsible for overseeing every managerial, full-time, and part-time employee, ensuring regulatory compliance with labor laws, sanitation, food safety ordinances, and alcohol service regulations. This position requires a hands-on leader capable of steering daily operations while also managing comprehensive financial aspects including forecasting, profit and loss statements, budgeting, and cost control.

This position offers an annual salary range of $80,000 to $90,000 and is bonus eligible. Benefits include health, dental, and vision insurance, a 401(k) savings plan accompanied by company matching, and paid time off comprising vacation, sick leave, and holidays.

The General Manager will be a pivotal figure in maintaining and enhancing the high standards of food and beverage services, ensuring that operational aspects align with OVG's broader commitments to customer satisfaction, safety, and profitability. This role demands expertise in conflict resolution, financial analysis, labor management, and policy development. Furthermore, the General Manager will liaise with suppliers, vendors, show managers, and other stakeholders to foster strong working relationships that support venue success. This leadership position is essential for not only meeting but exceeding operational goals through strategic planning, staff development, and quality assurance.

The role involves regular assessment and improvement of operational procedures and policies while motivating and developing a capable management team. The General Manager must also be adept at navigating the fast-paced, event-driven environment that characterizes venues managed by Oak View Group, ensuring all food and beverage services contribute to an exceptional guest experience while aligning with financial and organizational objectives.

Job Requirements

BA or BS degree in a business-related field
5-7 years of management experience in food service or concessions
Valid Food Handler's certificate
Alcohol Service Permit if required by local or state law
Experience in a unionized work environment
Strong leadership and conflict resolution skills
Ability to analyze financial reports and manage budgets
Excellent communication and interpersonal skills
Proficiency in Microsoft Office and POS systems
Ability to work under pressure in a fast-paced environment
Commitment to regulatory compliance and safety standards
Ability to operate independently

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 is preferred
Nationally recognized advanced food service sanitation training certification
Ability to communicate clearly and professionally with employees, co-workers, management staff, and guests
Ability to make sound business and operational decisions quickly and under pressure
Solid working knowledge of Microsoft Office, POS 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 knowledge of applicable sanitation, food preparation, alcohol service policies, and safety standards
Ability to calculate complex math functions
Ability to handle cash accurately and responsibly
Adherence to high standards of integrity, professionalism, ethics, and confidentiality
Ability to work independently with little direction
Experience working in a union environment
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 P&L financial statements
Make final decisions on equipment purchases and leases
Resolve conflicts including mediation, arbitration, and labor negotiations when applicable
Author, review, and amend policies and procedures as required
Author and amend contracts and authorize terms
Oversee scheduling and labor allocation
Analyze ticket sales to anticipate staffing needs and target market demographics
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 and tracking
Direct and assist managers in preparing and attaining future goals
Provide clear direction and follow up on all managerial assignments
Regularly inspect the operation to ensure established quality standards are maintained
Prepare and submit required reports on time and ensure department heads do the same
Develop an effective management team
Evaluate each manager's performance and recommend improvements
Review and assist in the development of menus and marketing plans
Establish and maintain positive relationships with show managers, suppliers, vendors, and the public
Gain thorough knowledge of all concessions and premium service locations including their geographic layout, equipment, evacuation procedures, employee and guest areas, and facility access