Explore 2 development controller jobs from 2 hiring companies in Mart, TX, US. Filter by remote, salary, experience, and company, then open any listing to apply.

development-controller

Development Controller

Waco

Robinson

Hewitt

Bellmead

Woodway

Temple

Lacy-Lakeview

Corsicana

Marlin

Mexia

Groesbeck

Center

Hillsboro

McGregor

Riesel

West

Cameron

Teague

Northcrest

Development Controller Jobs

Oak View Group

Quality Brand Group

Onsite

Oak View Group:
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

Overview:
The Executive Chef is responsible for leading all culinary operations across premium hospitality and concessions at LIV Golf events.This is a hands-on leadership role where you lead from the front, driving culinary execution, quality, and team performance in a fast-paced live event environment where speed, consistency, and guest experience are critical. You get to set the tone in the kitchen, bringing energy, focus, and high standards to every service while ensuring teams are aligned, prepared, and executing at a high level.You will oversee menu development, staffing strategy, cost management, and on-site execution, giving you the opportunity to shape a seamless and elevated culinary experience across all service areas, from high-volume concessions to premium hospitality, where both scale and quality matter. This role pays an annual salary of $110,000-$120,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 17, 2026.

Responsibilities:
Culinary Leadership & Execution:<ul><li>Lead all culinary operations during event build, execution, and breakdown.</li><li>Execute high-volume service while maintaining premium quality and presentation standards.</li><li>Develop menus, recipes, and build sheets, including allergen documentation.</li><li>Ensure consistency across all culinary offerings, from concessions to premium hospitality Design and oversee food presentation and display standards.</li><li>Work collaboratively with LIV Golf leadership team (GM/PM) to ensure high level execution of events.</li></ul>Operations & Financial Performance:<ul><li>Partner closely with OVG & Spectrum leadership teams, and business based front-of-house leadership to ensure aligned execution.</li><li>Manage food cost (COGS), labor targets, and event-level financial performance.</li><li>Build staffing matrices by location, service style, and event day.</li><li>Support event proformas, scheduling, and operational planning.</li><li>Maintain purchasing, receiving, and inventory controls.</li><li>Ensure proper food storage, safety, and sanitation standards.</li></ul>Team Leadership & Culture:<ul><li>Recruit, train, and develop a team of part-time culinary staff across multiple outlets.</li><li>Oversee culinary operations serving 40K guests per event.</li><li>Foster a culture of accountability, organization, and hospitality.</li><li>Provide clear direction during high-pressure service periods.</li><li>Address performance issues and support ongoing team development.</li><li>Partner with operations and front-of-house teams to deliver a cohesive guest experience.</li></ul>Guest Experience & Standards:<ul><li>Partner closely with operations and front-of-house service teams to ensure seamless execution, aligned standards, and cohesive guest experience across all event areas.</li><li>Implement and enforce service and culinary execution standards.</li><li>Ensure every guest interaction reflects a premium, best-in-class experience.</li></ul>What Success Looks Like:<ul><li>Helps set the tone for the event, where great food and strong partnership drive an unforgettable guest experience.</li><li>Seamless execution of culinary operations across multiple event locations</li><li>Maintain consistent food quality and presentation across all service tiers—from high volume concessions to premium/VIP experiences and large-scale event activations. Meeting or exceeding food cost and labor targets.</li><li>Building strong, reliable culinary teams at each event.</li><li>Positive guest and client feedback.</li></ul>

Qualifications:
<ul><li>5-7+ years of experience in premium hospitality, large-scale events, or high-end culinary operations.</li><li>Proven ability to lead culinary teams in fast-paced, high-volume environments where quality and consistency are non-negotiable.</li><li>Strong financial acumen, with experience managing food cost, labor, and overall kitchen performance.</li><li>Experience working in event-based operations, including staffing models, logistics, and large-scale execution.</li><li>A true passion for food, with a focus on quality, presentation, and creating memorable culinary moments.</li><li>Hands-on leader who is present in the kitchen, leading from the line and setting the tone for the team.</li><li>Comfortable working outdoors and in varying weather conditions.</li><li>Flexible and ready to work extended, event-driven schedules, including travel.</li></ul>Certifications:<ul><li>Current Food Safety certification (ServSafe or equivalent).</li><li>Alcohol service certification (as required by jurisdiction).</li></ul>Travel & Schedule:<ul><li>Event-based travel required (estimated 10 events per year).</li><li>Typical event schedule includes multi-day build, execution, and breakdown.</li><li>Travel, lodging, and per diem provided during events.</li><li>Flexibility to work nights, weekends, and holidays based on event schedule.</li></ul>

Strengthened by our Differences. United to Make a Difference:
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

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 (“protected class”) 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.

Executive Chef | Full-Time | LIV Golf Events (Traveling)

Executive Chef

Executive culinary leader responsible for high-volume event operations, menu development, cost control, and team leadership.

Assistant Manager: QUALITY BRAND GROUP LLC:If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin’. Quality Brand Group is a multi-store franchisee with a number of Dunkin’ locations in Arizona, Colorado, Florida, Nevada and Texas.&nbsp;At Quality Brand Group LLC, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time.&nbsp;We promote a friendly environment where all team members and guests are treated with respect and dignity.&nbsp;&nbsp;We are looking for individuals that want to be part of a successful, energized team.&nbsp;The Assistant Manager position described below is designed to be a development pathway to a successful long-term career in restaurant management depending on the commitment level and end desires of the individual team member.&nbsp;&nbsp;ASSISTANT MANAGER Job Profile:SummaryThe Assistant Manager role is a deliberate stepping stone to prepare an individual that is already highly competent at running shifts for the additional management responsibilities of running the entire store as the Restaurant Manager.&nbsp;&nbsp;The Assistant Manager assists the Restaurant Manager in planning, direction and controlling the operation of the store. He or she is responsible for supervising employees in inventory merchandising, losses and work hours.&nbsp;The Assistant Manager assists, when directed by Store Manager, in product ordering, provides support for sales plans to maximize sales potential and will be introduced to the basics of P&amp;L management.&nbsp;The Assistant Manager may be asked to attend Restaurant Manager meetings with his or her store’s Restaurant Manager.&nbsp;&nbsp;The Assistant Manager will also be encouraged to fine tune recruiting, hiring, and performance management skills, as well as to acquire requisite knowledge to insure the store’s compliance with State and Federal law and regulations.While assigned to specific shifts, the Assistant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. They oversee the preparation of products according to operational and quality standards and manage the service provided by the store team to deliver a great guest experience.Assistant Managers are responsible for providing leadership, direction and coaching to Crew Members throughout their shift.&nbsp;Assistant Managers assign crew positions, set shift expectations, motivate team members and, provide timely feedback to correct deficiencies or reward success.Responsibilities include but are not limited to:Managing A Positive Team Environment<ul><li>Arrive in a timely manner to prepare for your scheduled shift.</li><li>Demonstrate respect and dignity in dealing with others including team members and guests.</li><li>Follow the communication guideline established in your store.</li><li>Talk employees into, through, and out of position on each shift, communicating responsibilities, providing feedback, and recognizing achievements in a respectful manner.</li><li>Deploy team members appropriately to meet guests’ needs and service standards throughout shift.</li><li>Support training of Crew Members as directed by the store’s Restaurant Manager.</li><li>Communicate goals and hold team members accountable for performance during shift.</li><li>Drive sense of urgency through Crew Members to satisfy guests’ needs and resolve problems. Reinforce the use of systems, tools, and procedures throughout shift, while taking appropriate steps to correct deficiencies.</li><li>Monitor team performance to ensure quality, service, and cleanliness standards are met throughout shift.</li><li>Ensure restaurant standards and marketing initiatives are properly executed during shift.</li><li>Follow all systems and processes to control labor costs, food costs, and cash throughout shift.</li><li>Monitor and ensure Crew Members comply with all policies and procedures related to cleanliness, food safety, and restaurant safety and security during shift.</li><li>Report equipment issues, provide Crew Member performance feedback, and discuss other restaurant opportunities with General Manager.</li><li>Comply with all restaurant, Brand, and franchisee policies.</li><li>Respond positively to coaching and feedback, and show passion for learning.</li><li>Hold yourself accountable for your designated responsibilities on your shift.</li><li>Dedicate yourself to learning and being capable of executing multiple tasks.</li></ul>&nbsp;Being Passionate About Operational Excellence<ul><li>Always view our guests as our highest priority and ensure that each guest is highly satisfied with his/her experience before leaving the restaurant.</li><li>Feel empowered to respond to specific guest needs and resolve problems with a sense of urgency.</li><li>Adhere to established Brand and Quality Brand Group LLC standards and systems, delivering quality food and beverage to each guest as communicated during training.</li><li>Follow all safety, food safety and sanitation guidelines including compliance with all applicable laws.</li><li>Maintain a clean and neat work environment, including stocking, taking trash and cardboard out, and complete thorough cleaning of guest areas and restrooms as directed.</li><li>Adhere to uniform standards including; hat, name tag, clean pressed apron and white collared shirt. Dark blue jeans without any rips or holes and nonslip shoes are required.</li></ul>&nbsp;MINIMUM QUALIFICATIONS INCLUDE:<ul><li>Must be able to fluently speak/read English</li><li>Math and writing skills</li><li>Restaurant, retail, or supervisory experience preferred</li><li>Guest Focus – anticipate and understand guests’ needs and exceed their expectations.</li><li>Passion for Results – set compelling targets and deliver on commitments.</li><li>Problem Solving and Decision Making – make good decisions based on analysis, experience and judgment.</li><li>Building Effective Teams – get the right people in the right places, enabling them to make decisions and celebrate success as a team.</li><li>Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply).</li><li>This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists.</li></ul> NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee’s restaurant(s). The terms “Company,” “Dunkin',” “we,” “our,” or “us” refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee’s terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee.

Assistant Manager

Assist Restaurant Manager in planning, directing, and controlling store operations; supervise employees, manage shifts, inventory, and guest experience; develop team and ensure compliance.

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Development Controller Jobs in Mart, TX, US

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