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Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Position Summary

TheFront of House Manageris responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Front of House Manager aids the General Manager in overseeing every managerial, full-time and part-time position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Front of House Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Front of House Manager will ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business. 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 $60,000-$75,000.

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 June 26, 2026.

Responsibilities

• Assists in the overall effective management of the catering operations.
• Ensure legal, efficient, professional and profitable operation of the venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, PandL financial statements.
• Author, review and amend policies and procedures, as requested by the General Manager.
• Oversee scheduling and labor allocation.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability.
• Directs and assists managers in preparing and attaining future goals.
• Provides each manager with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective management team.
• Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.
• Assists the General Manager in evaluating each managers performance and makes recommendations for their improvement.

Qualifications

BA or BS with business-related major; accounting minor or credits preferred.

Minimum 3-5 years management experience in food-related industry.

Ability to communicate with employees, co-workers, 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 quickly and under pressure.

Ability to speak, read, nd write in English.

Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.

Ability to work well in a team-oriented, fast-paced environment.

Ability to calculate bas