Assistant General Manager of Concessions | Peak Restaurant

Oak View Group:

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview:

The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role will pay an annual salary of $80,000 to $95,000.

Benefits for FT roles: Benefits: 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 April 18, 2025.

Responsibilities:

Responsibilities

Objectives:

• To achieve operational and commercial success for the Observation Deck bar outlets.
• Drive revenue performance and maximize sales opportunities.
• Develop additional revenue streams including bar sales, promotional display changes, edge, activations, etc.
• To be fully versed in all duties within the Edge Bar operation to ensure smooth and efficient delivery proactively seeking improvements and reacting to challenges as they arise.
• Maintain a positive and active partnership with edge and Peak Event operations.
• Collaborate with edge marketing for special activations and events.

Operational Delivery:

• Ensure the outlet is prepared and ready on time.
• Staffing levels are appropriately based on revenue forecasting and expected visitor ships.
• Bar/Spirits display features key products which are regularly re-filled and re-stocked in alignment with promotional campaigns and design.
• Timely customer service responds to orders by reducing waiting time, queues and cashing procedures.
• Quality Control of product to ensure that it meets standards.
• Report any alcohol service or other compliance issues to GM immediately.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents.
• Relays safety/health issues to GM/BD immediately.
• Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Collaborate with edge marketing, Events Director and Beverage Director to facilitate all necessary operations for edge and/or sponsor related activations and holiday promotions.
• Be fully versed in all aspects of technical equipment, applicable apps, POS and computers software programs as they relate to concessions operation.

Staf:

• Ensure all staff are correctly briefed about menu ingredients, display settings etc.
• Ensure grooming of staff is up to standard.
• Ensure staff are positive, smiling and engaging with all guests
• Staff uniforms are properly and professionally orientated.

Visual Appearance, Atmosphere, and Cleaning Protocols:

• Implement and execute cleaning/disinfecting protocols as directed by GM.
• Maintain cleaning log for all bar areas.
• Bar display and counter featuring key products and/or ingredients with descriptive tags and restocked to meet min par stock levels stored in accordance with DOH and Peak policy.
• Any hall and cage storage on level 98 and 99 is clean and tidy.
• Guests’ comfort is always considered and protected.

Equipment and Stock Control:

• Conduct periodical inventory as directed by Bev Director and Chef.
• Ensure any shortages of equipment are communicated to GM in a timely manner.
• Ensure any shortages of products/ingredients are communicated to BD or Chef in a timely manner.
• Ensure procedures are in place to minimize breakages.
• Record all breakage in file for outlet operations.

Administration:

• End of shift reports are completed accurately and communicated.
• All menus and signage are in perfect condition: no spelling mistakes, accurate, all changes are reviewed and approved by GM/BD.
• Attend weekly Manager meetings.
• Intake and processing of orders/deliveries.
• Inventory data entry and analysis.
• POS accuracy and entry.
• Scheduling and payroll.
• Staff Training and Development:
• Oversee Concessions Attendant training for new staff and ongoing weekly training.
• Retain and monitor training records of staff reports to GM.
• Promote product awareness.
• Maintain all training materials, SOP and SOS documents.
• Train and instruct staff on up-selling techniques.
• Listen to the staff for ideas and suggestions.
• Initiate or recommend suspension, termination or promotion.
• OVG values promoted and practiced and every opportunity.

Communication Structure:

• Attend weekly meetings when required.
• Share upwards opportunities for improvements.

General:

• Guests need to be carefully always looked after.
• Proactively identify and address any weaknesses in information dissemination and delivery of service.
• Be sufficiently conversant with the IT, Aloha, Square, Slack to be able to resolve any issues.
• Ensure checklists are used and constructive notes are made for follow up.
• Ensure full compliance with health and safety regulations and cleaning schedules are followed.

Qualifications:

• Associate’s degree (A.A.) or greater in Culinary Management, Business Management, or related field; along with two or more years’ experience in Concessions Management, other Food & Beverage Management, or related experience.
• Degree requirement may be substituted for four or more years’ experience in Concessions Supervision, Food &Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering products for a high-volume venue or facility • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Physical demands: While performing duties of the job, the employee will frequently stop & kneel to get supplies. Employees will frequently be required to lift-up to 30 pounds. Vision requires ability to constantly adjust focus, peripheral vision and close vision to work with customers and handle cash/coins. Long periods of walking and standing for 8 hours or more depending on business need.

Strengthened by our Differences. United to Make a Difference:

Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.