Position Summary

The Director of Operations is responsible for assisting the General Manager with the efficient, professional, and profitable F&B operation of the venue. The Director of Operations will actively coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Director of Operations will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee 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, self-direction, strong management, and independent decision-making skills are required.

This role pays an annual salary of $80,000 - $85,000

Benefits for Full-Time roles: 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 December 31, 2026.

About the Venue

The Arthur R. Outlaw Mobile Convention Center anchors downtown Mobile, Alabama, a city that offers world-class accommodations, retail shops, restaurants, museums, parks and art galleries. The 317,000-square-foot facility features 16 meeting rooms, two ballrooms and two exhibit halls that total 100,000 square feet.

Responsibilities

• Assists in the overall effective management of the catering and concessions operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to ensure 100% compliance with alcohol service policies.
• Reports any alcohol service or compliance issues to Spectra management immediately.
• Assist in the management of catered and concession events from setup to tear-down, including handling all communication with hourly staff, culinary staff & guests.
• Ensure legal, efficient, professional, and profitable operation of the venue.
• Ability to review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review, and amend policies & procedures, as requested by the General Manager.
• Author and amend contracts; authorize terms as directed by the General Manager.
• Oversee scheduling and labor allocation.
• Work in tandem with the General Manager to 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 the 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.
• Train and develop an effective team.
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
• Establishes and maintains professional relationships with show managers, suppliers, vendors, and the public that projects the venue in a positive light.

Qualifications

• BA or BS with a business-related or hospitality management major.
• 5-7+ years' experience in the realm of high-volume banquets, concessions, a la carte restaurant catering, or premium / suite catering experience (or a combination of the three).
• Minimum 3 years of management or director-level experience in the food & beverage industry.
• Previous professional experience with catering sales is strongly preferred.
• Previous professional experience managing or directing concession operations in an arena, stadium, and/or amphitheater is strongly preferred.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner that fosters a positive, enthusiastic, and cooperative work environment.
• Ability to make sound business/operations decisions quickly and under pressure.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Familiar with inventory cost control and menu planning.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG 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.