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 Traveling Food & Beverage Manager is an event-based part time position with their main responsibility being operations during the Texas State Fair (late Sept – late Oct) and possibility for other assignments throughout the year based on availability and needs. This does not guarantee assignments throughout the year and the only guaranteed assignment this calendar year will be the Texas State Fair. This position reports to the General Manager of the property and is responsible for assisting in the administration, planning, management, and direction for the operations of the Old Mill Inn and Coliseum during the Texas State Fair and assisting in managerial / supervisory duties on any other assumed projects.

Coordinates all elements as they relate to management of the operations of assigned locations which includes scheduling, inventory control, daily food & beverage operational oversight in concessions, premium, and catering environments. Works with the General Manager and Executive Chef to control and purchase inventory, schedule staff, coordinate with temporary staffing agencies when needed, and the overall operation.

This role pays an hourly rate of $30.00-$35.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 29, 2025.

• Assists General Manager in the overall daily operation of all food and beverage areas and services.
• Responsible for managing, developing and mentoring a staff of part time and temporary employees, including initiating employee discipline as required.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all locations prior to doors.
• Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
• Ability to oversee a large volume of inventory, order product, and manage high volume sales.
• Training new & current employees with regarding to property procedure & best practices.
• Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
• Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Assists General Manager in the overall daily operation of all food and beverage areas and services.
• Plan, direct, coordinate, and review the work plan for all event changeovers; meet with staff to identify and resolve problems; assign work activities, projects and programs; monitor work flow; review and evaluate work products, methods and procedures;
• Coordinate labor hours for staff and temporary workers.
• Report labor allocations to General Manager.
• Ensure staff is working safely, efficiently and are aware of proper safety and service guidelines.
• Conduct safety and service meetings on a regular basis.
• Review and assure compliance with TABC and Food Safety Guidelines.

• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field
• 3-5 years’ experience in Food & Beverage Management, or related experience.
• Degree requirement may be substituted for four or more years’ experience in Food & Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees and volunteers.
• Knowledge of inventory procedures and controls.
• Experience ordering product for a high-volume venue or facility.
• 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.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
• 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 consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.
• Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days.

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.