General Manager | Full-Time | BOK Center

Overview

OVG is searching for a hospitality General Manager to oversee all food & beverage operations at the BOK Center & Arvest Convention Center. The General Manager is responsible for the efficient, professional, and profitable operation of the food & beverage operations to include concessions and premium areas, including clubs and suites, as well as catering operations. This individual ultimately oversees every managerial, full-time, and part-time position and ensures 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 the venue property. 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 the client's overall expectations.

This role pays an annual salary of $120,000 - $135,000 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 November 20, 2026.

Responsibilities

• Ensure legal, efficient, professional, and profitable operation of the assigned OVG Hospitality 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.
• 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 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 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.
• 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.
• 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.
• Serves 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
• 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 perform their work.
• Evaluates 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.
• Establishes and maintains personal relationships with show managers, suppliers, vendors, and the public that projects the venue in a positive light.
• Maintains a thorough working knowledge of all existing concessions and premium services locations.

Qualifications

• BA or BS with a business-related major or hospitality is required. MA or MS is preferred.
• 5-7 years of leadership experience in the contract food service industry, with an emphasis placed on concert and sports venues. Experience in a fast-paced arena, convention center, ballpark, or stadium is preferred.
• 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 that 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.
• 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.
• Possess a valid Food Handler's 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.