Centerplate, a Volume Services America company, is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. 
 
”Craveable Experiences. Raveable Results.” ™

We are currently seeking an Asst General Manager for the Sioux City Convention Center, Tyson Event Center and Orpheum Theatre Units located in downtown Sioux City, Iowa. 

The Sioux City Convention Center has 50,000 sq. ft. exhibit space, with addition outdoor exhibit space; 10,000 sq. ft. meeting room space in 10 rooms; 2400 seating capacity and 2000 sq. ft. in a spectacular atrium setting.

The Tyson Event Center which is also named The Gateway Arena is a 10,000 seat multi-purpose arena.  That is home to a professional indoor football team, the Sioux City Bandits who are a member of the Indoor Football League. It is also home to an ice hockey team, the Sioux City Musketeers. This arena also hosts many college tournaments associated with the NAIA, including the NAIA Wrestling National Tournament, NAIA Woman's Volleyball National Tournament, and the Division II NAIA Woman's National Basketball Tournament, which was won back-to-back in 2004 and 2005 by Sioux City's Morningside College Mustangs.

The Orpheum Theatre, also known as New Orpheum Theatre and Orpheum Electric Building, is a performing arts center that was built in 1927 as a vaudeville and movie palace, the theatre was restored in 1999 and today is the home of the Sioux City Symphony Orchestra.

The ideal candidate will be responsible for assisting the General Manager and departments that handle catering, concessions and operations at these three Units.

Duties include but not limited to:

• Full working knowledge and 5 years experience in concessions and catering operations is a must.
• Candidate must possess exemplary leadership skills and be able to lead and coordinate the catering, concessions and culinary operations.
• Accurately identify the needs of confirmed/potential clients and formulate operational plans to ensure successful event execution
• Assist in the training and development of Food and Beverage Management as well as line level staff in all aspects of operations.
• Have a working knowledge of menu development, setting menu prices and determining event profitability.
• Strong background in fostering employee and client relations.
• Possess exceptional customer service skills and the ability to manage all Department Heads and line level employees.
• Possess exceptional writing/communication skills
• Develop accurate and ambitious long and short range financial objectives for the Food and Beverage Department consistent with property objectives.
• Establishes and maintains effective internal controls within the Department.
• Maintain relationships with the Client and with local community; maintains knowledge of local competition and general industry trends.
• Maintain liaison with the sales department in order to facilitate the proper handling of catering obligations.
• Maintain existing programs and develop new concepts that ensure the highest possible quality of food service.
• Maximize sales potential through competitive marketing of the properties food and beverage outlets.
• Recommend equipment to be used and is responsible for the proper selection of all food and beverage products.
• Determine standardized portions to be used and is responsible for the controlling of food, beverage and labor costs;
• Accurately forecast sales, labor and operating expenses to meet budgetary demands.
• Inventory control, food and labor cost management.
• Stand sheet preparation and requisition control.
• Planning, set-up, operations and close-out of all events concessions/catering operations with emphasis on accuracy.
• Collect, record, analyze and report on all concessions and catering activity.
• Ensure adequate staffing models are in place to maximize levels for optimum service.
• Participate in the financial well being of the unit.
• Be knowledgeable of all Iowa local and State laws regarding food handling, food preparation and the responsible service of alcohol.

Job Requirements 

• Minimum of four year business college degree, bachelor’s degree in Hotel/Restaurant Management preferred.
• Previous progressive management experience in food and beverage operations such as stadium, arena or convention center environment strongly preferred.
• Proficiency in spreadsheet development and familiarity with POS systems.
• Minimum 5 years management, concessions experience.
• Must understand importance of cost controls.
• Must be detail and solution oriented and possess exceptional customer service skills.

This position is accompanied by a competitive salary and benefits package.

Centerplate is an Equal Opportunity Employer.
Email resumes to mark.wisniewski@centerplate.com or fax Mark Wisniewski at 1-712-279-4825.

Please include salary requirements when applying.
Thank you for your interest in employment with Centerplate.
While only those candidates considered for this position will be contacted, your resume will remain on file.