• SVP Food & Beverage Operations

    Job Locations US-NY-New York
    Requisition ID
    18-9263
    Division
    Venues
    Functional Area
    Venue Management
  • Overview

    The Madison Square Garden Company (MSG) is a world leader in live sports and entertainment experiences.  The company presents or hosts a broad array of premier events in its diverse collection of iconic venues: New York’s Madison Square Garden, The Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, CA; The Chicago Theatre; and the Wang Theatre in Boston.  Other MSG properties include legendary sports franchises: the New York Knicks (NBA), the New York Rangers (NHL) and the New York Liberty (WNBA); two development league teams -- the Westchester Knicks (NBAGL) and the Hartford Wolf Pack (AHL); and one of the leading North American esports organizations, Counter Logic Gaming.  In addition, the Company features popular original entertainment productions -- the Christmas Spectacular and New York Spectacular – both starring the Radio City Rockettes, and through Boston Calling Events, produces outdoor festivals, including New England’s preeminent Boston Calling Music Festival.   Also under the MSG umbrella is TAO Group, a world-class hospitality group with globally-recognized entertainment dining and nightlife brands: Tao, Marquee, Lavo, Avenue, The Stanton Social, Beauty & Essex and Vandal.  More information is available at www.themadisonsquaregardencompany.com

    EEO Statement

    At MSG we value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, citizenship, age, genetic information, disability, or veteran status. In addition to federal law requirements, MSG complies with all applicable state and local laws governing nondiscrimination in all locations.

    Responsibilities

    • Responsible for driving operational excellence through product, people, quality, and innovation standards while collaborating with MSG and Venue management.
    • Leads the operation of customer, employee and vendor experience, innovates concepts and insures baseline programs are in place throughout MSG.
    • Directs all aspects of the food & beverage operation by developing and implementing strategic plans necessary for short and long-term growth and profitability of food and beverage operations and compliance to MSG corporate philosophy.
    • Ability to set standards while developing metrics to audit and ensure compliance is essential.
    • The optimization of pricing is a key component of driving financial performance.
    • Responsible for developing strategies for identifying new and unique products mix, placement, concepts, and brands for different venues as well as strategies to assist sales and marketing efforts to attract new corporate business.
    • Drives and supports operational excellence in all venues while initiating action plans relating to food and beverage service, standards, supply management and DOH compliance.
    • Consistently upgrades food quality, concept, beverage service, product, efficiency and presentation in current and future venue operations.
    • Focus towards increasing all food & beverage revenue streams while instituting competitive pricing across the organization to gain efficiencies and economies of scale.
    • Implement the necessary staffing levels, cost controls, food and beverage cost, and payroll compliance to maximize profit and expected levels of service.
    • Serves as a People Strategist across all lines of the Food & Beverage Department through evaluation and overseeing career paths and development of talent.
    • Ensures quality control for guest experience and product development in a dynamic and innovative environment.
    • Proactively manages relationships with other members of management and business partners to drive the execution of new dining and bar concepts achieving profitable operations aligned with our brand and departmental strategies.
    • Leads regular meetings with business partners, direct reports and management team to develop mid to long term strategic plan initiatives that will improve and enhance the guest experience and drive incremental demand and revenue across all venues.
    • Determined to try new approaches and ideas, leveraging innovation in process design, and foster an environment of constant learning.
    • Remains current with industry developments, competitive set and product.
    • Develops and coordinates new restaurant and bar concepts for new venue openings or renovations.
    • Liaison with the sales department on relationship or partnership integrations within the venues.
    • Guides all department heads to operate efficiently, as it relates to service levels and customer satisfaction.
    • Continually evaluates the quality of the “guest experience” through first hand observation, objective feedback and interaction.
    • Reviews and analyzes financial and operating reports on a daily basis and initiates action to improve performance. Uses internal data sources such as financial reports, event P&L’s, KPI’s, event schedules and production budgets to monitor ongoing performance against established standards and objectives.
    • Keeps abreast of all operational aspects, public relation concerns, financial and technological changes.
    • Implement new technology relating to Point of Sale (POS), and Physical inventory.
    • Responsible for providing the highest level of guest service within a secure and safe environment for our guests and employees during all events and public functions.
    • Actively participate in the negotiation of Collective Bargaining Agreements for Local unions and maintain positive Labor Relations credence.

    Qualifications

    • Minimum 15-20 years of Food & Beverage Operational Management Senior level experience with direct responsibility for supervising and directing staff across a wide range of operating functions within a large Arena or entertainment complex strongly preferred.
    • Previous experience in the capacity of General Manager or Vice President Food & Beverage
    • Four-year degree in Hotel/Restaurant Management, Event Management, Business Management or an equivalent combination of education and experience is required.
    • Demonstrated knowledge of Collective Bargaining Agreements (CBA) and the ability to manage a non-union and unionized workforce required. Contract negotiation experience is strongly desired.
    • Multi-property culinary, and front of the house experience (Concessions, Bars, Lounges, Fine Dining Restaurants, Multi-property fast food) is necessary.
    • Elevated sense of concept design and aesthetics.
    • Experience interacting with C-Suite Management teams, and all levels of employee population.
    • Extensive knowledge of Department of Health (DOH) codes and guidelines
    • Ability to analyze and interpret financial data with an emphasis on a budget planning model necessary.
    • P&L management and capital planning experience required.
    • Strong project management skills are necessary
    • In depth knowledge of facility management and local fire and building codes required.
    • Excellent verbal & written communication, organizational and time management skills required
    • Must be able to multi-task and prioritize in a deadline-oriented environment
    • PC skills including MS Word, Excel, Outlook and PowerPoint
    • Possess exceptional attention to detail and strong follow-up skills necessary
    • Experience in managing cross functional teams and building relationships
    • Successful track record of measuring improvements in customer satisfaction and loyalty
    • Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency
    • Skilled at working collaboratively and in a team environment
    • Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group
    • Problem solving, reasoning, motivational and organizational abilities are used often
    • Strong interpersonal/customer service skills
    • Able to work under pressure and meet deadlines, while managing multiple tasks.
    • Must be able to work a flexible schedule inclusive of days, weekends, nights and holidays required
    • Extensive travel will be necessary during pre-opening venue phases (Domestically & Internationally)

    Education

    Candidates who have completed 60 credits of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred.

    Educational requirements may differ from job to job based on the role.

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