Operations Manager| McCormick Place Convention Center
Apply NowCompany: AEG
Location: Chicago, IL 60601
Description:
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Overview
The Operations Manager (FSH) is responsible for overseeing the direction of the Food and Beverage daily operations in accordance with OVG Hospitality policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Operations Manager is solely responsible for the effective management and operation of the entire Wintrust Arena operational team including event planning support, scheduling, food cost control, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Operations Manager must provide a high level of oversight, operational proficiency, and personnel support to ensure the smooth running of all food outlets and events. The Operations Manager reports to the Associate VP of Hospitality.
The Operations Manager is responsible for ensuring quality food and beverage is served to the guests. The Operations Manager is responsible for the training of all operational staff. The Operations Manager must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a salary of $85,000 to $100,000.
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).
Responsibilities
Responsible for coordinating and supervising the operational staff to include creating a positive work environment for all staff members
Displays knowledge of banquets, clubs and suites, retail and beverage services and teaches others proper preparation, presentation and execution
Manages the control of food and labor costs through proper scheduling and purchasing
Conducts regular inspections to assure cleanliness and maintenance meets company standards
Oversees and manage monthly inventory
Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
Coordinates the storage, maintenance and repair of all departmental equipment to ensure operational readiness
Maintains sanitation, health and safety standards in all work areas
Responsible for observing and testing foods to ensure proper cooking
Responsible for consulting with managers to plan menus and estimate expected food consumption
Must be a visible presence working on the event floor with staff to ensure quality, efficiency, and overall management of operations
Qualifications
Overview
The Operations Manager (FSH) is responsible for overseeing the direction of the Food and Beverage daily operations in accordance with OVG Hospitality policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Operations Manager is solely responsible for the effective management and operation of the entire Wintrust Arena operational team including event planning support, scheduling, food cost control, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Operations Manager must provide a high level of oversight, operational proficiency, and personnel support to ensure the smooth running of all food outlets and events. The Operations Manager reports to the Associate VP of Hospitality.
The Operations Manager is responsible for ensuring quality food and beverage is served to the guests. The Operations Manager is responsible for the training of all operational staff. The Operations Manager must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a salary of $85,000 to $100,000.
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).
Responsibilities
Responsible for coordinating and supervising the operational staff to include creating a positive work environment for all staff members
Displays knowledge of banquets, clubs and suites, retail and beverage services and teaches others proper preparation, presentation and execution
Manages the control of food and labor costs through proper scheduling and purchasing
Conducts regular inspections to assure cleanliness and maintenance meets company standards
Oversees and manage monthly inventory
Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
Coordinates the storage, maintenance and repair of all departmental equipment to ensure operational readiness
Maintains sanitation, health and safety standards in all work areas
Responsible for observing and testing foods to ensure proper cooking
Responsible for consulting with managers to plan menus and estimate expected food consumption
Must be a visible presence working on the event floor with staff to ensure quality, efficiency, and overall management of operations
Qualifications
- MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
Minimum of 3-5 years' experience in the food & beverage industry
Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
Ability to communicate effectively to all levels of staff
Demonstrated and verifiable track record of meeting projected costs
Professional appearance and presentation required
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
Maintains a current Food Handler's card and alcohol service permit if required by state or local government
Working knowledge of employee scheduling in a hospitality environment
Must possess excellent organizational and communication skills
Well skilled in all technical and sanitary aspects of food preparation and presentation
Technical Proficiency and experience demonstrating verifiable knowledge of food operations and methods
Ability to supervise staff
Ability to communicate with employees, vendors, sub-contractors, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
Ability to cost out menus and create new menu items when needed
Ability to work well in a team-oriented, fast-paced, event-driven environment
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
Possess valid food handling certificate if required by state and federal regulations