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.

The Catering Operations & Sales Director  is responsible for managing all aspects of the catering process from receipt of the initial inquiry through event execution including the sale, planning, and post event follow-up. 

This role will pay a salary of 60,000 to $70,000. + % Commission

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 12 holidays)

This position will remain open until Dec 31, 2024.

• Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers using professional, courteous, and ethical interpersonal interaction.
• Coordinate and deliver effective sales presentations tailored to the clients’ priorities and entertain potential clients and conduct site tours as needed.
• Collaborate with marketing to create promotional materials.
• Serve as the primary point of contact for clients, ensuring their needs are met from initial inquiry through event execution.
• Responsible for negotiating, authoring, and submitting finalized contracts and BEOs to Client and Internal staff.  
• Coordinate all catering requirements in a timely and helpful manner and assist clients with menu selection, beverage choices, service planning and equipment rentals.
• Manages the oversight of accounts receivable in conjunction with assigned events.
• Create production sheet to communicate event requirements to the event team and communicate necessary event expectations, information, and execution details to appropriate internal departments, event team and agencies.
• Work with Chef to cost menus and service.
• Coordinate with culinary and service teams to ensure high-quality food and service delivery.
• Develop and maintain standard Service Team operating procedures to optimize efficiency and quality control.
• Prepare and manage budgets, forecasts, and financial reports related to catering operations.
• Complete pre-event financial estimates, collect deposits and payments and prepare post-event settlements, as needed.
• Manage all event staff including Captains, waitstaff, bartenders, warehouse/utility and create diagrams and floorplans for stations/buffets.
• Ensure that all Front of House (FOH) and Back of House (BOH) staff are trained in the necessary catering skills for setting up, executing, and breaking down an event.
• Develop training materials to guide all event staff on skills, proper protocols, and standard operating procedure.
• Establish and maintain effective working relationships with staff, local vendors, staffing agency and distributors.
• Work closely with building partner to assist in the preparation of building to meet the requirements of the events.
• Create labor grids to determine required FOH and BOH staff for each event.
• Understand how to properly source, vet, interview, onboard, train and manage new team members.
• Effective communication, interpersonal and leadership skills

• Bachelor's degree in Hospitality Management, Business Administration, Operations Management or related field (preferred).
• Proven experience in catering sales and operations management, with a minimum of five to seven (5-7) years in a similar role preferred.
• Strong sales acumen and demonstrated success in achieving sales targets and building client relationships.
• Excellent communication and interpersonal skills, with the ability to effectively engage with clients and team members at all levels.
• Proficiency in Microsoft Office Suite and catering management software.
• Detail-oriented with strong organizational and multitasking abilities.
• Extensive experience and knowledge of practices and procedures of off-premises catering.
• Demonstrated proficiency and successful experience in catering sales generation, contract negotiation and pricing, event scheduling, training, catering, banquets, and menu development.
• Ability to work independently both on and off venue property with little supervision or oversight.
• Proven revenue and budget management skills.
• Must have experience designing and managing back-of-house and front-of-house staff and operations.
• Must be detail-oriented and extremely organized with the ability to work independently and comfortable making decisions.
• Must have, or be able to pass, ServSafe Manager Training Certification.
• Ability to adhere to high standard of business etiquette, professional verbal, and written communication.
• Ability to consistently represent the Company in a professional, positive, and knowledgeable manner.
• Must be flexible to work extended hours due to business requirements.
• Ability to work flexible hours, including evenings, weekends and holidays to accommodate client events and business needs.
• Ability to travel to outside sales calls and/or events.
• Proven ability to make solid, appropriate, and independent decisions.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. 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.

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.