Food & Beverage Manager | Full-Time | Five Flags Center

Oak View Group

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.


Position Summary

The Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concessions events with a primary focus on the Five Flags Civic Center. This role will also include duties/projects as assigned at the Grand River Center. The Food & Beverage team is responsible for assisting the Director of Food & Beverage with the efficient, professional, and profitable operation. The Food & Beverage Manager must be personable and able to work in an ever-changing fast-paced environment. The Food & Beverage Manager will be responsible for training and developing all service staff.


The Food & Beverage Manager is responsible for ensuring quality food and beverages are served to the guests of the Grand River Center & Five Flags Civic Center. The Food & Beverage Manager is responsible for assisting in the training of all catering, concession, and support staff. The Food & Beverage Manager must maintain excellent attendance and be available to work a variable, event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role pays an annual salary of $45,000-$50,000

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 July 31, 2026.

About the Venue

The Five Flags Civic Center is located in downtown Dubuque. The arena has a capacity of 4,500 guests and has the ability to transform for an occasion from concerts and sports tournaments to banquets and general sessions. The theater is a National Historic Landmark that seats 711 guests and Bijou Room is a black box theater with a capacity of 135 guests. The Five Flag Civic Center is a full-service meeting and event facility located in the heart of downtown Dubuque, Iowa.

Responsibilities

• In collaboration with the Director of Food & Beverage, manages catering and concessions food and beverage operations, including interviewing, hiring, scheduling, ordering, inventory, labor costs, and equipment maintenance.
• 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, and P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Responsible for overseeing the serving of meals to guests or directing guests to the buffet line.
• Responsible for overseeing serving beverages to guests, including alcoholic beverages. Must check the guest's ID to verify the minimum age requirement for the purchase of alcoholic beverages.
• Responsible for observing guests to respond to any additional requests and determine when the meal has been completed.
• Responsible for executing all directives stated in all banquet event orders.
• Responsible for completion and updating of administrative paperwork associated with events, i.e., diagrams, timelines, and side-work assignments.
• Responsible for ensuring tableware and linens are replaced as necessary.
• Be able to identify ingredients or explain how various items on the menu are prepared.
• Assists in setting up banquet functions including linens, dishware, glassware, and silverware.
• Responsible for observing guests to respond to any additional requests and determine them before, during, or after the served meal.
• Maintains sanitation, health, and safety standards in work areas.
• Show demonstrated ability to meet the company standard for excellent attendance.
• Assures that the location equipment is operable and clean prior to the start of the event.
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.
• Leads F&B team with projects including training, inventory, and special events.
• Leads the Concessions Department in supervising outlets when business demands it.
• Enforces all OVG policies and procedures.
• Practices excellent human resources skills regarding employee relations, corrective action, coaching, and counseling employees and completes all necessary HR-related paperwork.
• Program the Point of Sale system with accurate menu items and pricing prior to events.
• All other duties as assigned.

Qualifications

• BA Degree in Business Management or Hospitality preferred.
• 3-5+ years' experience working in a management capacity in a high-volume, fast-paced restaurant or catering environment.
• Experience with Square/Clover POS systems.
• Capable of operating in Microsoft Office applications, including Excel, Word, and PowerPoint.
• Ability to supervise the work of others.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations.
• Ability to handle cash accurately and responsibly.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner that 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, multitask, and effectively prioritize in a continuously changing environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

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.