Director of Operations | Full Time | Palm Springs Convention Center

About the Venue

Oak View Group is proud to manage the food and beverage operations at the Palm Springs Convention Center, a premier destination for conventions, trade shows, corporate meetings, galas, and special events in the heart of the Coachella Valley. Through innovative culinary programs and exceptional hospitality, OVG delivers a diverse range of food and beverage experiences, including convention concessions, premium catering, banquet services, and customized event dining. Serving thousands of guests annually, the Palm Springs Convention Center offers team members the opportunity to be part of a dynamic environment dedicated to creating memorable guest experiences while supporting world-class events and gatherings.

Responsibilities

• Direct and oversee all hospitality operations, including concessions, catering, banquets, and bars.
• Ensure seamless execution of events ranging from conventions, trade shows, and community gatherings.
• Develop and implement operational strategies that enhance guest satisfaction and drive revenue growth.
• Maintain service standards and continuously identify opportunities for improvement.
• Ensure compliance with all company policies, health regulations, food safety standards, and alcohol service requirements.
• Assist General Manager with annual operating budgets and financial forecasts.
• Analyze financial performance, labor costs, inventory controls, and operational efficiencies.
• Drive revenue growth through strategic initiatives, menu development, premium offerings, and enhanced guest experiences.
• Review and manage P&L performance to achieve profitability goals.
• Implement cost-control measures while maintaining service quality.
• Recruit, hire, train, develop, and retain management and hourly team members.
• Provide leadership and mentorship to department managers, supervisors, and frontline staff.
• Establish performance expectations and conduct performance evaluations.
• Foster a positive, inclusive, and guest-focused culture.
• Tour available spaces to prospective clients and actively sell venue locations.
• Serve as primary group and convention contact once the contract is signed; approve any inventory or other changes, respond to questions or concerns in a timely manner.
• Partner with Human Resources to support employee engagement, succession planning, and workforce development initiatives.
• Collaborate with event managers, venue leadership, culinary teams, and clients to ensure successful event execution.
• Participate in event planning meetings and operational reviews.
• Responsible for negotiating, authoring, and submitting finalized diagrams and BEOs to Client and Internal Staff.
• Address or coordinate all Catering requirements and requests in a timely and helpful manner.
• Maintain accurate records for all Catering sales activities in conjunction with OVG policies and procedures.
• Communicate daily with Food & Beverage Manager, culinary staff, catering staff, and Operations Staff about the needs of our guests and their expectations.
• Ensure all hospitality services are delivered according to contractual obligations and client expectations.
• Absorb and address guests' experience at the venue, ensuring that all issues have been addressed.
• Develop client relationships and enhance existing relationships to maintain renewal business.
• Assists with oversight of accounts receivable in conjunction with assigned events.
• Maintain compliance with federal, state, and local regulations.
• Ensure proper food handling, sanitation, workplace safety, and responsible alcohol service practices.
• Lead emergency response procedures and incident management when necessary.
• Promote a culture of safety throughout all hospitality operations.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• 5-7 years of progressive hospitality or food and beverage management experience.
• 2-3 years of senior leadership experience in a convention center, arena, stadium, performing arts center, hotel, resort, or large-scale hospitality environment.
• Proven experience managing high-volume food and beverage operations.
• Strong financial acumen with experience managing budgets, forecasting, and P&L accountability.
• Demonstrated success leading large teams in a dynamic, event-driven environment.
• Knowledge of food safety, labor management, inventory controls, and hospitality best practices.
• Proficiency with Microsoft Office and hospitality management systems.
• Ability to stand and walk for extended periods throughout the venue.
• Ability to work nights, weekends, holidays, and extended hours based on event schedules.
• Ability to navigate all areas of the venue, including kitchens, loading docks, storage areas, and event spaces.
• Ability to occasionally lift and carry heavy objects.