Take your culinary skills to the next level as a Cook II. In this role, you'll be both a seasoned culinary professional and obtain a strong presence on the kitchen line. You're responsible of executing dishes with precision, manage your station independently, and maintain a sharp focus on consistency and timing.   You'll also support Cook  team members, ensuring food safety standards, workflow efficiency, and quality control are always...

Step into the spotlight behind the scenes as a Cook, where you're eager to begin you culinary journey. Benchmark Arena is a fast-paced, high-energy environment, where you’ll be responsible for preparing ingredients, mastering the culinary basics, and stepping onto the line during service as needed.   This role will pay an hourly rate of $17.00-$17.50.   

The Banquet Supervisor assists the Catering Manager with overseeing banquet staff and event execution across a dynamic venue offering diverse events. This leadership role ensures all service components are delivered according to BEOs, guest expectations, and venue standards. Banquet supervisors are also responsible for training and coaching the banquet staff.   This role pays an hourly rate of $16.00-$20.00   Benefits for...

The Dishwasher 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 $20.00-$22.00   For PT roles: Benefits: 401(k) savings plan and 401(k) matching.  

The Building Security Officer; as part of the Security Detail for Acrisure Arena will help to ensure a safe environment by providing building security at the venue. This position will be involved with monitoring cameras, security patrols, monitor security and fire panel, shipping receiving and parking safety.    This role pays an hourly rate of $20.00-$21.50   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Housekeeping position is responsible for the routine cleanliness of the facility, in addition will assist in set-up, show care and clean-up of events.   This role pays an hourly rate of $17.00 to $19.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This...

This Marketing Manager position will work with the Director of Marketing to market the facilities and events while creating and maintaining relationships with media and promotional partners. The Marketing Manager will assist in advertising, media buying, promotions, public relations, interactive media and grassroots efforts for events as assigned and will assume all Director of Marketing functions in the absence of the Director.   This role pays an annual salary of $45,000-$55,000   

The Bar Back is responsible for backing up the bartender by restocking products to ensure the bartenders stay fully stocked during events while ensuring all policies and procedures regarding alcohol dispensing are followed. 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-$16.00  

The Concessions Lead oversees the operation of the stand location. Responsible for ensuring quality of products and accurate preparation of all food and beverage items as listed, oversees and participates in set-up and closing procedures and paperwork (basic math skills), and resolves problems with the assistance of a manager. Previous experience in a fast-paced, food service, supervisory position preferred. Must be able to stand for long periods of time with frequent bending, stretching, and reaching and lifting up to 50 lbs.   This role pays an hourly rate of...

The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify 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.  

The HR Generalist position will support the Director of Finance of Venue Management in all aspects of administrative functions including, but not limited to employee engagement, policies and procedures, performance management, training, recruiting, and on-boarding.    This role pays an annual salary of $50,000-$60,000.    

The Warehouse and Event Porter is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required.   

The Event Security postion is assigned to the Event Security Department and reports to Assistant Manager. The Assistant Manager of the department via the sections chain of command supervises all personnel. Employee will supervise and manage officers who perform duties assigned as related to the event in regards to the overall security, safety of the employees, guests and clients.   This role pays an hourly rate of $17.00-$19.00  

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  

The General Manager - Food & Beverage is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.   This role pays an...

The duties and responsibilities of a Banquet/Catering Server are generally to provide exceptional customer service throughout the entire event process to ensure the highest standard of customer satisfaction.   To be successful in this role, candidates must be friendly and honest, build strong relationships, continually strive to provide a seamless experience, and be flexible with our clients and their guests needs by providing quality services and products through detailed and accurate communication.

Under the direction of the suites supervisors and managers, the Premium Suites Runner is charged with the accurate and timely delivery of all orders and providing support to both the catering and suites team of frontline service associates. The associate must be available to work majority to all of the events taking place at CFG Bank Arena, including but not limited to concerts, family shows and private “non-event day” catering events. Responsibilities The Suites Food Runner is responsible for serving guests in the...

The Premium/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 $17.00 and is tip eligible  

The Director of Food & Beverage is responsible for overseeing the direction of the daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the service team including event planning support, scheduling, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Director of Food & Beverage must provide a high level of oversight and operational/personnel support to ensure the smooth...

The Director of Global Partnerships will serve as a key leader with access to sell across OVG’s global portfolio and specific accountability to strategically drive new business revenue for our Pacific Northwest properties. The Director will be responsible for achieving ambitious individual and departmental sales goals through effective prospecting, pipeline management, relationship-building, business acumen, solution-oriented ideation, and skilled negotiation. While also contributing to shaping long-term strategy and ensuring integration of OVG’s full suite of property benefits and business lines.