Director of Clubs | Allegiant Stadium

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Overview

The Director of Clubs is responsible for the overall management of all clubs activity in assigned areas and will provide management assistance to the suite managers and catering managers in the profitable management, as needed. The Director of Clubs will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Direcotr of Clubs coordinates activities at the stadium into a team effort that contributes to the successful execution of all events. The Director of Clubs enforces all OVG personnel and operating policies and procedures. The Director of Clubs plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines.

This role will pay a salary of $90,000 to $115,000 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 11 holidays).

This position will remain open until May 26, 2025.

Responsibilities

• Management of club level services to ensure a high level of guest service satisfaction in all pertinent areas.
• 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 OVG management immediately.
• Provides on-going training, development, mentoring and supervision of hourly employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• 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 for both Premium Services, as required.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff, and guests.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Enforces all OVG and stadium policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Ensures all policies and procedures regarding accounting and cash handling practices are followed.
• Conducts a walk-through of clubs and pantry areas after completion of the event to ensure all areas are clean.
• Generates event employee schedules and verifies employee time for the Clubs Department.
• Assists in development of other business activities, community participation in appropriate groups and all other assignments as directed by the General Manager or Director of Premium.
• Assists in vault opening, closing, and balancing, as necessary.

Qualifications

• 5-7 years of food service management experience. Catering management experience a plus.
• Ability to pay close attention to detail and coordinate various activities simultaneously.
• Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
• Working knowledge of Point of Sale and timekeeping systems.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Able to be self-directed in a team-oriented environment.
• Ability to maintain confidentiality.
• Working knowledge of employee scheduling in a hospitality environment.
• Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• Nationally recognized, advanced food service sanitation training course certification.
• Valid Food Handler's certificate if required by state and/or county of venue.
• Valid Alcohol Service Permit if required by state and/or county of venue.
• Familiar with inventory cost control and menu planning.