Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

We are seeking a General Manager who knows what a great club experience feels like and how to build one. You'll set the vision, curate the culture, and create experiences that make members want to be here, whether it's a Tuesday lunch, a special university occasion, or one of life's important milestones. Beyond running operations, you'll shape what the Club stands for, build a team that brings it to life every day, and spot opportunities others miss. You'll have the backing of Oak View Group's national Social Clubs portfolio and the authority to make your mark. The General Manager is responsible for the efficient, professional, and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time, and part-time position and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. If you're passionate about hospitality, culture, and creating places people love, we want to talk to you.

This role pays an annual salary of $100,000 - $120,000 and is bonus eligible.

Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k), and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until December 31, 2026.

• Ensure legal, efficient, professional, and profitable operation of the assigned venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Final decision-maker on equipment purchases and leases.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review, and amend policies & procedures, as required.
• Author and amend contracts; authorize terms.
• Oversee scheduling and labor allocation.
• Analyze ticket sales in relation to anticipating staffing needs and target market demographics; determine and project point-of-sale-to-guest ratio.
• Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Directs and assists managers in preparing and attaining future goals.
• Provides each manager with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, and follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective management team.
• Gives the managers clear direction and provides the necessary assistance for them to perform their work.
• Evaluates each manager’s performance and makes recommendations for their improvement.
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
• Establishes and maintains personal relationships with show managers, suppliers, vendors, and the public that projects the venue in a positive light.
• Maintains thorough working knowledge of all existing concession and premium service locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.

• MA or MS; BA or BS with a business-related major. Accounting minor or credits preferred.
• 5-7 years of management experience in the food-related or hospitality industry.
• 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 quickly and under pressure.
• Strong working proficiency with computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handler's certificate and alcohol service permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, and percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Ability to work independently with little direction.

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.