The Warehouse Supervisor is responsible for the effective supervision and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. The Warehouse Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) any assigned event. The Warehouse Supervisor will actively supervise, 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,...

The Reading Royals are in search of a Royals Equipment Assistant for the 2025-2026 season. The candidate would report directly to Head Equipment Manager.   This role pays an hourly rate of $12.00-$18.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This position will remain open until November 7, 2025

The Event Packer is responsible for helping to create an inspiring culinary experience for our guests. Their responsibilities include assisting in the smooth and seamless operations of all aspects of the catering and commissary kitchen, by packing out events.   This role pays an hourly rate of $23.00-$25.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

The ClubLife Concierge will play an integral part on the Member Experience Team supporting project work and goals. Creating remarkable experiences for our Club Members before, during and after every visit. What we prioritize as Warm Welcome, Magic Moments and Fond Communications - Communicate ClubLife through all channels, and take care of member’s needs as it relates to reservations, inquiries, preferences, etc. This role pays an hourly rate of $12.00-$16.00  

The Event Set-Up Supervisoris responsible for overseeing the preparation, installation, and breakdown of all furniture and equipment required for event spaces at the MBCC. This...

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.   This role pays an hourly rate of $17.00-$19.00  

Under direct supervision from an Event Services Supervisor, Event Setup Housemen perform event set-up and tear down, housekeeping and light maintenance tasks as assigned. In the absence of an Event Services Supervisor, may receive instruction from the Event Services Lead, Director of Events, Event Manager or Manager on Duty.   This role pays an hourly rate of $17.00-$19.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   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 event-driven schedule which...

The Director of Iceplex is responsible for overseeing the Iceplex department, and ice usage at the Berger Foundation Iceplex, including but not limited to managing rink schedules, skate sharpening and repair, concession sales, league management and on-ice programing/instructions. Provides leadership and initiative in developing, maximizing and maintaining ice sales and programming within the facility. This is balanced with strong customer service ability, team leadership and business acumen. Direct reports include Business Operations Manager, Hockey Manager, and Figure Skating Manager.  

The Sous Chef oversees the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef and Executive Sous Chef(s) with the overall kitchen operations, including food and labor cost controls. The Sous Chef is responsible for the effective supervision and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and...

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   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 event-driven schedule which...

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 will pay an hourly rate of $14.00-$16.00 and is tip eligible   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching  

The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.   This role pays an hourly rate of $20.00-$23.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This position will remain...

The Banquet Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role pays an hourly rate of $16.00-$18.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This position will remain open until October 31,...

The Assistant General Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue.  The Assistant General Manager aids the General Manager in overseeing every managerial, f/t and p/t position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager will actively supervise, 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, and promotion.  The Assistant General Manager...

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction.  Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.   This role pays an hourly rate of $17.00-$20.00   Benefits...

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role pays an hourly rate of $15.00-$17.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching   This position will remain open until October 24,...

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. Willingness to prepare food and work as a utility person is a plus.    This role pays an hourly rate of $17.00-$20.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Office Manager will provide administrative support to all OVG departments (concessions, catering) at the venue, as well as to the General Manager. Administrative duties may include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties, and GL entries. Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company  

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.