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 Director of Events & Catering is responsible for overseeing the seamless coordination and successful delivery of services for all events within the facility, from initial booking through event completion, inclusive of all event logistics and timing. This role also leads and manages all catering, concessions, and bar operations.

The Director of Events & Catering takes full ownership of employee relations, fostering a positive, collaborative, and compliant work environment. The manager ensures guest satisfaction, operational profitability, and a workplace culture that promotes productivity and harmony.

The Director of Events & Catering plans and directs the activities of events that serve food and beverages in all catering areas, guests catered events, concessions for public events, bars and any other events utilizing F&B. Have a wide variety of daily duties which include estimating, ordering, arranging, supervising, recording, and overseeing all food, beverage and equipment. Coordinate & manage Events Managers to provide excellent service to venue clients, while working with them on their event needs.

Provides overall administrative planning, direction, and policies to department managers, assuring the highest quality service program to assure the most efficient operation, coordination, and servicing of events. Ensures an effective and cost-efficient program by controlling the departmental operating budget.

This role will pay a salary of $68,000 to $72,000 and is bonus eligible.

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.

• Assume management responsibility for all services and activities involved in the event operations of the Grand River Center including coordination of set-up services, events logistics, event coordination and management, event and audio-visual services, event fire and safety regulation compliance, ADA compliance, security, and overall client satisfaction.
• Detail client menus while upselling and guiding them through venue menu.
• Create and distribute accurate Banquet Event Orders (BEO).
• Design floor layouts on venue software.
• Manage and participate in the development and implementation of goals, objectives, policies, and priorities of assigned programs and functions.
• Assure the highest quality service to all tenants by establishing goals and supervising managers.
• Monitor and evaluate the efficiency and effectiveness of service delivery methods and procedures; assess and monitor workload, administrative and support systems, and internal reporting relationships; identify opportunities for improvement and review with the General Manager.
• Serve as Event Manager for select events.
• Select, train, motivate and evaluate management and supervisory staff; provide or coordinate staff training and safety programs; work with employees to correct deficiencies; implement discipline and termination procedures.
• Assists in the overall effective management of Catering operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
• Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective.
• Generates event employee schedules and verifies employee time as required.
• Responsible for negotiating, authoring, and submitting finalized BEOs to Client and Internal Staff.  
• Address or coordinate all Catering and Concessions requirements and requests in a timely and helpful manner.
• Communicate daily with General Manager, culinary staff, catering staff, sales staff, events staff and operations staff about the needs of our guests and their expectations.
• Recruit, hire and oversee training of catering and concessions and special events staff.
• Oversees and manages monthly inventory.
• Establish, disseminate, and monitor work performance and safety standards.
• Plan, direct, coordinate, and review the work plan for facility maintenance and operations; assign work activities, projects, and programs; monitor workflow; inspect work product of subordinates to ensure accuracy and timeliness of completion; meet with staff to review and evaluate work products, methods, and procedures; identify and resolve challenges.
• Effectively handle employee grievances.
• Develop and implement standard operating procedures for each area of responsibility, including an effective preventive maintenance program.
• Prepare and administer departmental annual budget.
• Supervise the disbursement of departmental funds; establish and maintain controls to ensure that budget appropriations are not exceeded; forecast additional funds needed for staffing, equipment, materials, and supplies; implement adjustments as necessary.
• Maintain cost records of work performed and prepare cost estimates as requested.
• Prepare invoices for services rendered that are to be used in event settlement.
• Develop and maintain accountings for labor, materials and utilities by event and cost category.
• Check, verify and approve all payroll work sheets of personnel under departmental jurisdiction.
• Conduct a variety of organizational studies, investigations, and operational studies; recommend modifications to programs, policies, and procedures as appropriate.
• Oversee the set-up of events; coordinate facility related arrangements with service providers; direct and monitor the work of contractors, engineers, and architects on building projects.
• Order supplies and materials for maintenance programs within budget guidelines; receive and maintain supplies.
• Develop and maintain a hazardous materials communication program; maintain material safety data sheets and various other required records and permits.
• Attend internal meetings representing the operations, events & food and beverage departments and represents the facility at external meetings as deemed necessary.
• Communicate clearly and concisely in the English language, both orally and in writing.
• Prepare monthly progress reports; prepare and present staff reports and other related correspondence.
• Maintain knowledge of and ensure compliance with relevant federal, state, and local regulations.
• Establish and maintain effective working relationships with staff, contractors, and facility users.
• Must be able to work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) workdays and extended numbers of days.
• Perform other duties as assigned by the General Manager.

• Bachelor’s degree in Sports Management, Business, Engineering or a related field from an accredited college or university; additional years of experience may be substituted for formal education.
• Five to seven (5-7) years of increasingly responsible experience in facility operations, maintenance, or a related field (preferably in an arena, stadium, convention center, or other public assembly facility), with at least two (2) years of managerial experience.
• 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 during an event) quickly and under pressure.
• Possess a through working knowledge of all existing bar locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• 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 handle cash accurately and responsibility.

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.