USHG is seeking a Venue Manager to join the Union Square Events team at Theater for a New Audience!

If you’re looking for an exciting and dynamic role in a fast-paced, quality-focused environment, we encourage you to apply.

The Venue Manager assists in executing the daily operations of the Cafe at Theater for a New Audience. This position serves as company ambassador and representative for all external Food and Venue operators. This position reports into and works with the Associate Director of Retail Operations for Venue Hospitality to liaise between venue operations and external partners. All hourly staff in the Cafe will report directly to this position, and maintaining consistent and clear communication between them is critical. The Venue Manager is tasked with the responsibility of building a culture of Enlightened Hospitality, while ensuring the venue remains profitable and delivers on excellent product and service. When TFANA is in an off-season or between show productions the Venue Manager will assist other venues in the Venue Hospitality division around the NYC Metro area.

Ideal candidates will meet the following requirements:

• 2+ years Operations Management experience
• NYC Culinary experience (preferred)
• Prior experience in multi-national guest environments
• Proficiency in all roles needed for an event including but not limited to: Bussing, Passing Food, Table Service, Expediting, Bartending, and Co-Captaining
• Strong understanding of cafe-style food, service & beverage programs
• Excellent knowledge of facilities operations
• Excellent communication oral & written communication skills
• Excellent leadership, organization & management skills
• Proficiency in multiple POS platforms (Aloha, Micros, Positouch, Revel, etc)
• Proficient in Microsoft Office programs
• Familiarity with Inventory Management Systems
• Strong understanding of diverse cuisine and beverage trends 

Additional skills:

• Classic Food / Wine Service
• Conflict Resolution
• Customer Service
• Event Management / Organization
• Food Preparation Knowledge
• Food Safety Knowledge
• POS Systems
• Staff Management of 20
• Staff Education / Motivation
• Staffing / Scheduling