Principal Duties and Responsibilities: This role is a highly visible service oriented key staff leader that supervises, monitors, trains, and re-enforces a culture of high levels of customer oriented service with internal and external customers.

Front of House and Event Management •Responsible for oversight of all front-of-house and event logistics including concessions/F&B, staff and volunteers, patron experience and patron safety. •Attends and actively participates in planning and organization meetings in support of areas directly assigned to provide successful definable outcomes. •Develops written standard operating procedures for all assigned areas including monitoring and reviewing those procedures for quality control and compliance. •Management and supervision responsibilities include interviewing, hiring and training employees; taking direct personal action, planning, assigning and directing work; appraising performance and rewarding or disciplining employees in conjunction with Human Resources; addressing complaints and solving problems associated with assigned staff and volunteers •Ongoing participation, review, training, updating and distribution of all facility emergency plans and actions. Acting as our key person responsible for overall guest safety in the facility. •Ensures completion of an appropriate distribution of post event evaluations defining any issues that arise, including incidents which may be in violation of policies or laws or result in claims for damages and makes recommendations of how to prevent their re-occurrences •Maintains the master facility calendar and is the in-house expert of facility calendar software, layout software and related programs. •Ensures each staff member and volunteer is providing great experiences to our guests in a service orientated approach. •Attends most performances, fostering great service oriented guest relations in a safe welcoming environment. •Personally ensure our Front of House experiences are better than industry standards and be willing to take direct action to continually improve experiences. •Ensures the Center is up to date on current volunteer management programs, practices and procedures used in most non-profit arts venues. •Provides supervision of Volunteer Manager tasked with the ongoing evaluation of volunteer engagement and provides tactical direction to manager for successful completion of duties.

Facility Rentals and Sales •Responsible for oversight of Facility rentals including building the business and attracting new clients. Assist with developing strong relationships in the community that foster a positive image and meaningful experiences through volunteering, facility use or other interactions •Provide direct support, coordination and implementation for event operations in compliance with expectations of the event, customers, production and executive management. •Clearly communicates all event scope, schedules, deliverable dates, project status/action items and any other relevant information to the customer and internal staff •Serve as a primary contact on large events and or assigns a primary coordinator to act as a contact for all events. •Ensure all contacts receive prompt call back, prompt venue quotes and prompt invoicing upon event conclusion in accordance to venue standard operating procedures. •Oversee the management of all aspects of Center food and beverage operations with the direct assistance of the Food and Beverage Manager. •Obtain and maintain a ServSafe person in charge and TIPs alcohol management certification

Managing Key Relationships •Ensures effective communications with all assigned areas and facility management and technical services in order for the successful completion of events. •Work with marketing team and program directors to enhance guest experience from parking lot to parking lot. •Serve as a key spokesperson for the Center in the community – advocating for the work of the Center

Revenue Generation •Establish sales goals for facility use and hospitality areas and develop strategies with key managers to accomplish these goals annually •Daily oversight and tracking of revenue and sales goals for facility use and hospitality.

Expense Management •Manages expenses on a day to day basis and identifies cost reduction and increased efficiency opportunities and makes recommendations. •Manages Visitor Services areas based on annual budgets and Board approved strategic plans with an eye towards efficiencies and cost effectiveness.