Oak View Group
Director of Operations | Full-Time | Marcus Performing Arts Center
Oak View Group, Milwaukee, Wisconsin, United States, 53244
Director of Operations | Full-Time | Marcus Performing Arts Center
Join to apply for the Director of Operations role at Oak View Group (OVG). The Director of Operations reports to the General Manager and is responsible for the efficient, professional, and profitable management of all food and beverage operations within the Marcus Performing Arts Center venue. Overseeing multimillion-dollar revenue streams, this role provides leadership across culinary, concessions, bar, and catering services, ensuring consistency in quality, compliance, and guest experience. The Director manages a team of more than 100 employees, including managers and supervisors, and is accountable for recruiting, training, coaching, evaluating, and developing staff while maintaining a positive and collaborative workplace culture. This role also leads strategic planning and execution, including budgeting, forecasting, labor management, and vendor negotiations, with a proven ability to reduce costs and increase profitability. The Director of Operations coordinates large-scale event execution, managing food and beverage services for conventions, galas, and performances with guest counts ranging from hundreds to tens of thousands. By combining operational excellence with a focus on team development and guest satisfaction, the role ensures exceptional service delivery and strong financial results. This position pays an annual salary of $68,000-$75,000 and is bonus eligible. Benefits for full-time roles include health, dental and vision insurance, a 401(k) plan with employer matching, and paid time off (vacation, sick leave, and 11 holidays). This position will remain open until November 28, 2025. About The Venue
Marcus Performing Arts Center (MPAC) is a Milwaukee fixture for over 50 years and is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is part of the Milwaukee Theater District and serves as a War Memorial facility. Responsibilities
Assists in the overall effective management of the catering and concessions operations. Ideal candidate will have a strong restaurant, concessions and catering background. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout events to ensure 100% compliance. Reports issues to OVG management immediately. Assist in the management of catered and concession events from setup to teardown, including coordinating with hourly staff, culinary staff, and guests. Ensure legal, efficient, professional and profitable operation of the venue. Review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L statements. Handle conflict resolution, mediation, arbitration and labor negotiations when applicable. Draft, review and amend policies and procedures as requested by the General Manager. Draft and amend contracts; authorize terms as directed by the General Manager. Oversee scheduling and labor allocation. Collaborate with the General Manager to analyze ticket sales in relation to staffing needs and target market demographics; project POS to guest ratio. Evaluate past sales and purchasing data to identify purchasing patterns and cost of goods. Program and maintain the point-of-sale system to ensure accurate financial reporting and inventory control by location. Direct and assist managers in preparing and attaining future goals; provide direction and follow-up on assignments. Inspect operations regularly to ensure established quality standards are maintained. Prepare required reports accurately and on time. Train and develop an effective team. Review and assist in the development of menus and marketing plans with department heads. Establish and maintain professional relationships with show managers, suppliers, vendors and the public to project a positive venue image. Qualifications
Education & Credentials
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field Food Safety/Sanitation certifications (e.g., ServSafe, HACCP) Alcohol service certification (e.g., TIPS or equivalent) Professional Experience
5-7 years of progressive leadership experience in Food & Beverage operations, with at least 3–5 years in a senior management role Prior experience managing F&B in large-scale venues such as performing arts centers, convention centers, stadiums, or hotels Demonstrated success overseeing multi-outlet operations including catering, concessions, and bar service Proven track record in vendor negotiations, contract management, and third-party partnerships Leadership & Management Skills
Strong ability to lead, mentor, and develop large cross-functional teams Experience managing union and non-union workforces Expertise in labor forecasting, scheduling, and cost control Ability to foster a service-driven culture focused on guest experience Financial & Operational Acumen
P&L management experience for multi-million-dollar F&B operations Budget development, forecasting, and financial analysis skills Proficiency in POS systems (Micros, Simphony, Toast, etc.) and inventory management tools Ability to design and implement cost control measures to reduce waste and increase profitability Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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Join to apply for the Director of Operations role at Oak View Group (OVG). The Director of Operations reports to the General Manager and is responsible for the efficient, professional, and profitable management of all food and beverage operations within the Marcus Performing Arts Center venue. Overseeing multimillion-dollar revenue streams, this role provides leadership across culinary, concessions, bar, and catering services, ensuring consistency in quality, compliance, and guest experience. The Director manages a team of more than 100 employees, including managers and supervisors, and is accountable for recruiting, training, coaching, evaluating, and developing staff while maintaining a positive and collaborative workplace culture. This role also leads strategic planning and execution, including budgeting, forecasting, labor management, and vendor negotiations, with a proven ability to reduce costs and increase profitability. The Director of Operations coordinates large-scale event execution, managing food and beverage services for conventions, galas, and performances with guest counts ranging from hundreds to tens of thousands. By combining operational excellence with a focus on team development and guest satisfaction, the role ensures exceptional service delivery and strong financial results. This position pays an annual salary of $68,000-$75,000 and is bonus eligible. Benefits for full-time roles include health, dental and vision insurance, a 401(k) plan with employer matching, and paid time off (vacation, sick leave, and 11 holidays). This position will remain open until November 28, 2025. About The Venue
Marcus Performing Arts Center (MPAC) is a Milwaukee fixture for over 50 years and is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is part of the Milwaukee Theater District and serves as a War Memorial facility. Responsibilities
Assists in the overall effective management of the catering and concessions operations. Ideal candidate will have a strong restaurant, concessions and catering background. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout events to ensure 100% compliance. Reports issues to OVG management immediately. Assist in the management of catered and concession events from setup to teardown, including coordinating with hourly staff, culinary staff, and guests. Ensure legal, efficient, professional and profitable operation of the venue. Review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L statements. Handle conflict resolution, mediation, arbitration and labor negotiations when applicable. Draft, review and amend policies and procedures as requested by the General Manager. Draft and amend contracts; authorize terms as directed by the General Manager. Oversee scheduling and labor allocation. Collaborate with the General Manager to analyze ticket sales in relation to staffing needs and target market demographics; project POS to guest ratio. Evaluate past sales and purchasing data to identify purchasing patterns and cost of goods. Program and maintain the point-of-sale system to ensure accurate financial reporting and inventory control by location. Direct and assist managers in preparing and attaining future goals; provide direction and follow-up on assignments. Inspect operations regularly to ensure established quality standards are maintained. Prepare required reports accurately and on time. Train and develop an effective team. Review and assist in the development of menus and marketing plans with department heads. Establish and maintain professional relationships with show managers, suppliers, vendors and the public to project a positive venue image. Qualifications
Education & Credentials
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field Food Safety/Sanitation certifications (e.g., ServSafe, HACCP) Alcohol service certification (e.g., TIPS or equivalent) Professional Experience
5-7 years of progressive leadership experience in Food & Beverage operations, with at least 3–5 years in a senior management role Prior experience managing F&B in large-scale venues such as performing arts centers, convention centers, stadiums, or hotels Demonstrated success overseeing multi-outlet operations including catering, concessions, and bar service Proven track record in vendor negotiations, contract management, and third-party partnerships Leadership & Management Skills
Strong ability to lead, mentor, and develop large cross-functional teams Experience managing union and non-union workforces Expertise in labor forecasting, scheduling, and cost control Ability to foster a service-driven culture focused on guest experience Financial & Operational Acumen
P&L management experience for multi-million-dollar F&B operations Budget development, forecasting, and financial analysis skills Proficiency in POS systems (Micros, Simphony, Toast, etc.) and inventory management tools Ability to design and implement cost control measures to reduce waste and increase profitability Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
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