Overview

Oak View GroupOak 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.Position SummaryThe Director of Operations serves as the right hand to the General Manager and is a visible, ethical leader who exemplifies OVG's policies, objectives, and values. They are responsible for overseeing daily operations, including staff management, scheduling, ordering food and beverage, financials, sales, deposits, and reading P&Ls. This hands-on role requires the ability to step into any hospitality role when needed. The Director also supports administrative functions and ensures the unit's commercial success through effective planning, execution, and reconciliation of business activities.This role will pay an annual salary of $95,000 - $110,000 and is bonus eligible.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 August 22, 2025.About the VenueThe Pasadena Convention Center is a campus-style meetings and events complex in Pasadena, California offering 130,000 sq. ft. of meeting space.ResponsibilitiesResponsible for coordinating and supervising the work of food and beverage staff including creating a positive work environment for all staff membersDisplays knowledge of culinary preparation skills and teaches others proper preparation and food presentationManages the control of food and labor costs through proper scheduling and purchasingConducts regular inspections to assure cleanliness and maintenance meet company standardsOversees and manages monthly inventoryResponsible for providing high quality, fresh food products in a timely manner for delivery to guestsParticipates as a team player with specific responsibilities as related to preparation, excellent service and delivery of productCoordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readinessMaintains sanitation, health and safety standards and training in work areasResponsible for observing and testing foods to ensure proper cookingResponsible for portioning, arranging and garnishing food plates for delivery to guestsResponsible for consulting with managers to plan menus and estimate expected food consumptionMust be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operationsQualificationsMA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirementsMinimum 5 years' experience in the food & beverage industryMust have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handlingAbility to communicate effectively to all levels of staffDemonstrated and verifiable track record of meeting projected costsProfessional appearance and presentation requiredKnowledge of and skill in using computer software, including MS Word/Excel/OutlookMaintains a current Food Handler's card and alcohol service permit if required by state or local governmentWorking knowledge of employee scheduling in a hospitality environmentMust possess excellent organizational and communication skillsWell skilled in all technical and sanitary aspects of food preparation and presentationTechnical Proficiency and experience demonstrating verifiable knowledge of food preparation methods Ability to supervise kitchen staffAbility to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generati