Full-Time Opportunities

DESCRIPTION

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event; hire, train, schedule and supervise all event staff; oversee building security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff/security and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.

RESPONSIBILITIES

• Advance, plan, service, and supervise all events
• Plan, direct and evaluate the work of subordinates
• Analyze challenges, identify alternative solutions, and project consequences of proposed actions and implement recommendations in support of organizational objectives
• Communicate clearly and concisely in the English language, both orally and in writing
• Establish and maintain effective working relationships with lessees/clients, co-workers, part-time staff, contractors, patrons/public and municipal officials
• Work a flexible schedule, including long nights, early mornings, weekends & holidays as needed
• Complete all duties with a customer service focus through teamwork & dedication to Oak View Group’s principles
• Assist in the preparation of building to meet the requirements of upcoming events/shows
• Assist with the completion of pre-show event financial estimates
• Assist with the completion of post-show event settlements
• Advise lessees on services available from independent contractors for events
• Recruit, train, and supervise event & security staff
• Create work schedules for event & security staff, delegate assignments, and review performance/results
• Function as a liaison between users of the facility and the facility staff
• Recommend and evaluate required event staffing levels
• Investigate and resolve event-related complaints in a professional manner ensuring customer satisfaction
• Make hospitality arrangements as needed.
• Communicate with municipal officials, including police, fire and medical services, event staff and public to ensure security of patrons and events run smoothly
• Create and distribute detailed data sheets prior to every event
• Prepare and approve bi-weekly payroll for all event staff and security staff
• Coordinate service needs with Food and Beverage provider & make hospitality arrangements as needed
• Serve as Manager on Duty as scheduled
• Other duties and responsibilities as assigned

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DESCRIPTION

The Assistant General Manager is responsible for assisting the General Manager with the efficient, professional, and profitable operation with a primary focus on the Tyson Event Center. This role will also include duties/projects as assigned at the Sioux City Convention Center, Orpheum Theatre and Sioux Gateway Airport.  The Assistant General Manager aids the General Manager in overseeing every managerial, f/t and p/t position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager will actively supervise, 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 Assistant General Manager 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 and strong management and independent decision-making skills are required.  

RESPONSIBILITIES

• Assists in the overall effective management of the food & beverage operations. 
• 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 management immediately. 
• Assist in the management of events from set-up to tear down, including handling all communication with hourly staff, culinary staff & guests. 
• Ensure legal, efficient, professional, and profitable operation of the 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. 
• 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, 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. 
• 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, follows up with department heads to ensure that their reporting is completed within the same guidelines. 
• Develops an effective management team. 
• Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. 
• Assists the General Manager in evaluating each manager’s performance and makes recommendations for their improvement. 
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads. 

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