General Manager Benchmark International Arena

Position: General Manager | Full-Time | Benchmark International Arena
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Overview

The Food & Beverage General Manager is responsible for leading the efficient, professional, and profitable operations of all food and beverage services at the assigned OVG venue. This key leadership role oversees all aspects of the department, including full-time, part-time, and managerial staff, while ensuring adherence to all applicable state and federal labor laws, health and sanitation standards, and alcohol service regulations.

Beyond day-to-day operational excellence, the General Manager plays a strategic role in identifying and securing new revenue opportunities, both within the venue and through external partnerships. The ideal candidate is a dynamic leader with a strong business acumen, a passion for guest experience, and a commitment to delivering best-in-class service in a fast-paced, high-volume environment.

This position reports directly to the Regional Vice President of the Northeast.

This role will pay an annual salary of $165,000-$175,000 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 March 6, 2026.

Responsibilities

• Ensure the legal, efficient, professional, and profitable operation of the assigned OVG venue.
• Generate, analyze, and review financial reports, including budgets, forecasts, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and profit & loss (P&L) statements.
• Focus on pushing team to providing the highest level of Guest Satisfaction while staying within financial goals set with senior leadership and client.
• Meet regularly, work closely and provided detailed reporting to our client direct reports.
• Work with partnership team on gaining new venue partnership opportunities and also focus on ways to grow current relationships.
• Serve as the final decision-maker on all equipment purchases and leases.
• Handle conflict resolution, including last-resort mediation, arbitration, and labor negotiations, as applicable.
• Author, review, and revise policies and procedures as necessary to ensure operational compliance and efficiency.
• Draft, revise, and authorize contracts and terms of agreement.
• Oversee staff scheduling and labor allocation to meet operational demands.
• Analyze ticket sales in relation to projected staffing needs, market demographics, and forecast point-of-sale to guest ratios.
• Evaluate historical sales and purchasing data to identify trends, purchasing patterns, and determine accurate cost of goods.
• Program and maintain the point-of-sale (POS) system to ensure accurate financial reporting, inventory tracking, and commodity level monitoring by location.
• Guide and support managers in setting and achieving department goals.
• Provide clear direction and follow up on all assignments to ensure accountability and execution.
• Conduct regular inspections of operations to verify adherence to established quality and service standards.
• Accurately prepare and submit required reports on time; follow up with department heads to ensure timely and complete reporting across all areas.
• Develop and lead an effective, performance-driven management team.
• Offer consistent leadership, training, and resources to support management success.
• Evaluate manager performance regularly and provide constructive feedback and recommendations for improvement.
• Collaborate with department heads to review and enhance menus and marketing strategies.
• Foster and maintain strong, positive relationships with client, managers, suppliers, vendors, and the public to enhance the venue's reputation.
• Perform other duties and responsibilities as assigned.

Qualifications

• MA or MS; BA or BS with business-related major;
• Minimum 10 years management experience in food-related or concessions industry.
• Concessions Manager Certificate from the National Association of Concessionaires.
• Nationally recognized, advanced food service sanitation training course certification.
• 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.
• 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: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local…