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. 

The Premium Manager is responsible for the efficient, professional, and profitable operation of the Catering/Banquet Food Services and Hospitality in the venue. The Premium Manager is responsible for overseeing full-time and part-time positions and ensuring full compliance with provincial labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Premium 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.

This role pays an annual salary of $64,000-$69,000 CAD

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and statutory holidays).

This position will remain open until October 2, 2026.

• Assists in the overall effective management of the Premium food service operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout the event to ensure 100% compliance with Alcohol Service policies.
• Reports any alcohol service or compliance issues to management immediately.
• Assist in the management of catered 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, and P&L financial statements.
• Partner with GM/Corporate People and Culture as needed in areas of proactive conflict resolution, mediation, coaching, and counseling.
• Author, review and amend policies & procedures for the Premium Department
• Review supplier contracts and work with GM/Corp. Purchasing to complete and execute.
• Oversee scheduling and labor allocation.
• Work in tandem with the GM to 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.
• Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Manages and assists staff members in preparing and attaining future goals.
• 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, with a heavy focus on accurate payroll and tips reporting.
• Gives the staff members clear direction and provides the necessary assistance for them to perform their work.

• BA or BS with hospitality major or similar major preferred.
• 3-5 years of management experience in the food-related or concessions industry.
• 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.
• Strong working knowledge of computer applications: Microsoft Office, POS systems, payroll systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing premium service locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess a valid Food Handler's certificate and Alcohol Service Permit if required by the provincial government.
• Familiar with inventory cost control and menu planning.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. 
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).

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.