Oak View Group: Oak 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. Position Summary: The Director of Operations for Food Service & Hospitality (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 a positive, productive and compliant work environment. The Director of Operations 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 Director of Operations must provide a high level of oversight, operational proficiency, and personnel support to ensure the smooth running of all food outlets and events. The Director of Operations reports to the Associate VP of Hospitality. The Director of Operations is responsible for ensuring quality food and beverage is served to the guests. The Director of Operations is responsible for the training of all operational staff. This position 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 yearly salary of $125,000 to $145,000 plus bonus. Benefits for FT roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays). This position will remain open until November 20, 2024. About the Venue: McCormick Place located in downtown Chicago is the largest and most flexible convention center in North America. With over 2.6 million square feet of exhibition space, the campus proudly hosts some of the world’s largest and most prestigious conventions, meetings, and trade shows, welcoming approximately 3 million visitors to Chicago every year. 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 manages 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: BA or BS with business-related major; accounting minor or credits preferred; equivalent job experience can be substituted for educational requirements. Minimum of 7 years’ management 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. Strengthened by our Differences. United to Make a Difference: 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. Equal Opportunity Employer: 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. J-18808-Ljbffr