General Manager | Subaru Park

The General Manager is responsible for effectively and profitably managing and directing all day-to-day aspects of the venue’s operations including, but not limited to, concessions, catering, and premium services. The General Manager functions as the primary strategic business leader of the property with responsibility for all aspects of hospitality and managing the operation, including guest experience, event innovation, financial performance, sales, and revenue generation and delivering a return on investment to key stakeholders. General Manager ensures implementation of the level of hospitality associated with OVG with the objective of exceeding guest expectations and increased profits. The General Manager also holds property leadership team accountable for strategy execution and guides their individual professional development.

This role pays a yearly salary of $105,000 to $115,000 and is bonus eligible.

• Upholding OVG’s standards for quality and performance in all phases of the food and beverage operations.
• Constantly innovating the guest experience – food, service, communications, etc. Balancing creativity with practical implementation.
• Managing the operational budget, monthly P&L statements, and ensuring all financial reporting is accurate.
• Maintaining strong, collaborative working relationships with the client and business partners.
• Conduct weekly F&B reviews with Philadelphia Union Management Team.
• Responsible for handling and engaging all client communications as it pertains to food and beverage services requested by the Philadelphia Union.
• Lead a cohesive management team, including developing talent, promoting from within, coaching, and performance management.
• Develop annual operational budgets that result in a fiscally sound operation – including labor projections, product levels and pricing.
• Accountable for all departments timekeeping and schedules for all OVG hourly staff, Temps, NPOs, etc.
• Responsible for timely and accurate reporting of monthly inventory, accounts payable and accounts receivable for all departments.
• Preparing, verifying, and submitting financial reports and monthly projections as required.
• Working closely with all sub-contractors and non-profit organizations to ensure all standards are met and terms of the contract are followed.
• Ensuring unit compliance with federal, state, local, and OVG regulations regarding sale of alcohol, foodservice, OSHA, payroll, employment and EEO guidelines.
• Work closely with vendors and distributors in the procurement of product and equipment necessary to execute events.
• Responsible for managing the repair and renewal of all assets of operation such as uniforms, foodservice equipment, and points of sale equipment
• Responsible for participating in event production meetings and disseminating imperative information to the management team.
• Accountable for establishing and maintaining proper safety and sanitation procedures as well as creating a working relationship with local health officials and department of alcohol beverage control officials
• Ensuring proper operational condition of all food service equipment.
• Performing additional related duties, tasks and responsibilities as required.
• Accountable for executing all contract terms.

• The ideal candidate will have a bachelor’s degree with a minimum of 10 years management experience in the contract foodservice industry, preferably in for a sports and entertainment venue.
• Ideal candidates must have experience in high volume, foodservice operations, preferably in concessions or premium services for a sports/entertainment venue, with experience overseeing the sale of alcohol.
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment.
• Previous P&L accountability and/or contract-managed service experience preferred.
• Proficiency in Microsoft Word, Excel, and PowerPoint and POS Systems is required.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Must be flexible to work extended hours due to business requirements including late nights, weekends, and holidays.
• This position requires that the person be highly organized, self-motivated individual who can work independently.
• Must have strong leadership skills, with excellent oral and written communication skills.
• Some physical exertion required.
• Ability to supervises all team members by assigning and directing work.
• Must be skilled at, and comfortable with, carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Bilingual in Spanish a plus.