General Manager - Food & Beverage - BOK

Company: Oak View Group
Location: Tulsa
Posted on: May 24, 2025

Job Description:

Oak View GroupOak 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.OverviewOVG's hospitality division is searching for a General Manager to oversee all food & beverage operations for 2 properties within the same complex at the BOK Center & Arvest Convention Center, including an arena and convention center.The General Manager is responsible for the efficient, professional, and profitable operation of the food & beverage operations, including concessions, premium areas (such as clubs and suites), as well as catering & convention operations. This individual ultimately oversees every managerial, full-time, and part-time position, ensuring 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 both properties. This position will have an Assistant General Manager at each property reporting directly to them.The General Manager serves as the senior leader within the food & beverage operations and is responsible for maintaining and communicating with the client per contractual obligations as well as client overall expectations.This role pays an annual salary of $105,000 to $125,000 and is bonus eligible.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 June 6, 2025.Responsibilities

• 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, P&L financial statements.
• Maintain positive client relationships and establish effective and consistent communication techniques.
• Final decision-maker on equipment purchases and leases.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Ensure compliance with federal, state, local, and company regulations regarding the sale of alcohol, OSHA, payroll, employment, and EEO guidelines.
• Author, review, and amend policies & procedures as required.
• Oversee scheduling and labor allocation.
• Analyze ticket sales in relation to anticipating staffing needs, 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.
• Be held accountable for establishing and maintaining proper safety and sanitation procedures as well as ensuring proper repair and maintenance of foodservice equipment.
• Project manage as required.
• Program and maintain the point-of-sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Direct and assist managers in preparing and attaining future goals.
• Provide each manager with the proper direction and follow up on all assignments.
• Inspect the operation regularly to ensure that established quality standards are maintained.
• Serve as the lead in developing new concepts and the ability to develop revenue-generating opportunities to set the operation apart from others in the industry.
• Prepare required reports accurately and submit them on time; follow up with department heads to ensure that their reporting is completed within the same guidelines.
• Develop an effective management team.
• Give the managers clear direction and provide the necessary assistance for them to perform their work.
• Evaluate each manager's performance and make recommendations for their improvement.
• Review and assist in the development of menus and marketing plans with the appropriate department heads.
• Establish and maintain personal relationships with show managers, suppliers, vendors, and the public that project the venue in a positive light.Qualifications
  • MA or MS; BA or BS with business-related major or hospitality preferred.
  • Minimum 5 years management experience in the contract food service industry, with an emphasis placed on concert and sports venues.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Operational management experience as well as technical experience in financial acumen, budgeting, and business operations.
  • 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.
  • Strong background with a heavy emphasis on premium and catering services.
  • Ability to make sound business/operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English.
  • Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping systems.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a thorough working knowledge of all existing concessions and premium services locations.
  • Possess valid Food Handlers 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 OVG Hospitality and venue concession and premium services operations.
  • Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, 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.
  • Experience in a fast-paced arena, convention center, ballpark, or stadium preferred.Strengthened by our Differences. United to Make a DifferenceAt 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.Equal Opportunity EmployerOak 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.
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Keywords: Oak View Group, Stillwater , General Manager - Food & Beverage - BOK, Hospitality & Tourism , Tulsa, Oklahoma