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The Lead Banquet Server provides direction and oversight of banquet servers as directed by Banquet Management. The Lead Banquet Server is responsible for serving guests in the venue dining areas at catered functions. Must be personable, professional and able to work in an ever-changing fast-paced environment. This role requires that the employee maintain excellent attendance and be available to work a varied event-driven schedule including evenings and weekends.
This role will pay an hourly rate of $13.00 to $15.00
The General Manager is responsible for the efficient, professional, and profitable operation of the Stormont Vail Events Center. This individual oversees every managerial, full-time, and part-time position, ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing day-to-day business operations, the General Manager proactively seeks new revenue sources, both on and off the property.
This role pays an annual salary of...
The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
This role pays an hourly rate of $12.00 and is tip eligible
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role pays an hourly rate of $13.00-$18.00
The part-time Restaurant Server is responsible for providing excellent guest service and ensuring to exceeds guests’ expectations within their level of responsibility.
This role will pay an hourly rate of $8.25 and is tip eligible.
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
The Cook works in a team environment to prepare all types of food items. The Cook must adhere to high food quality standards to ensure guest satisfaction.
This role pays an hourly rate of $15.00
Benefits for Part-Time roles: 401(k) Savings Plan...
The Dish Machine Operator (DMO) washes and sanitizes all tableware, serving materials, cooking equipment and small wares. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
This role pays an hourly rate of $15.00
Benefits for Part-Time roles:...
As directed by the department lead, this full-time Utility Worker position maintains the general maintenance of the facility, as well as the preparation and tearing down of events.
This role pays an hourly rate of $32.22 (per CBA).
Benefits as per the union agreement.
This position will remain open until...
The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
This role pays an hourly rate of $9.00-$10.00 and is tip eligible
Benefits...
The Concessions Worker prepares and serves concession items to guests. Prepares and pours beverages and serves them to guests. Ensures quality of food presentation. Utilizes a cash register and accepts payment. Must be able to maintain excellent attendance in accordance with the attendance policy.
This role pays an hourly rate of $10.00-$11.00 and is tip eligible
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
Are you a creative thinker with a passion for design and a drive to make an impact? OVG's Global Partnerships division is looking for a dynamic Senior Designer to join our fast-paced Creative Services Team in New York City or Denver, CO. In this role, you’ll bring visual stories to life through compelling presentations and marketing materials that directly support our sales professionals communicate ideas effectively and drive real business results.
We're seeking a creative collaborator who’s not only skilled and...
The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
This is a seasonal role from May 1, 2026 and will end on Auguast 31, 2026.
Member of the operations Changeover Crew report directly to the Opeartions Coordinator. The position is primarily responsible for the changeover in the Clovis Civic Center from one event to another. Additionally, a member of the Changeover Crew may be involved in other aspects of building maintenance to include painting, trash disposal, exterior facility care, snow removal, furniture moving, etc. This responsibility requires physical labor and heavy lifting and therefore has lifting requirements. The Changeover Crew is a vital
The Suite Attendant is responsible for serving guests in the Suites. The Suite Attendant must be personable and able to work in an ever- changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly rate of $12.50 and is tip eligible
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)
The Hockey Coach supports Berger Foundation Iceplex hockey programs by assisting with on-ice instruction, skill development, and event support. This is a hands-on, part-time role ideal for individuals who are enthusiastic, dependable, and interested in growing as hockey coaches within a structured environment.
This role will pay an hourly rate of $20.00-$22.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...
The Parking Ambassador is generally responsible for the successful UBS Arena guest parking experience, including processing cashless transactions, and validating pre-sold parking passes. This role also includes directing vehicles into parking stalls and through Arena roadways and parking lots associated with event, daily, and monthly parking guests at UBS Arena and Belmont Park Campus events.
This role will pay an hourly rate of...
The Operations Coordinatoris responsible for coordinating and supporting day-to-day operational activities to ensure facilities are event ready, safe, and maintained to high standards. This role oversees and executes event changeovers, including facility floors, staging, seating, signage, and equipment, while also coordinating housekeeping services and routine facility maintenance. The Operations Coordinator monitors workflow, resolves operational issues, maintains accurate records for hazardous materials compliance, and supports client needs within state and local regulations. This position requires hands-on involvement with facility setups,...
The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly rate of $12.00 to $15.00.
The Action Chef is responsible for preparing and cooking food live in front of guests during a golf tournament event. This role requires strong culinary skills, professionalism, speed, and the ability to engage with guests while maintaining high food quality and safety standards. The Action Chef ensures food is prepared according to event standards while delivering an excellent guest experience.
This is a seasonal role from February 10, 2026 and will end on June 10, 2026.
The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
