The Catering Sales Manager has a primary duty of making sales and obtaining orders or contracts for venue. This position is responsible for generating, managing and coordinating outside catering sales, as well as initiating, directing and implementing marketing functions in the Catering Department. The Sales Manager will independently manage and oversee all aspects of full group operations from reservation, through contract negotiation and finalization, to group reception and event catering.   

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 Facility Maintenance Assistant position reports directly to the Assistant Director of Operations & Chief Engineer and will help manage and maintain the facility. This individual will routinely assist with drywall, paint, electrical, plumbing, ventilation, refrigeration, and other building systems within the facility. This individual will interact with guests at times and requires the ability to communicate and engage with the public with a focus on delivering a world class guest experience.  

The primary responsibility of an Off-Ice Official is to function as a contributing member of a team of officials assigned to a variety of tasks for pre-season, regular season and playoff games played in connection with the Reading Royals hockey team.    This role will pay an hourly rate of $9.00-$11.00.   Benefits for Part-Time roles: 401(k)...

The Operations Coordinator supervises and directs the day-to-day operations of the facilities. The position provides leadership and direction to part-time staff about building policy and procedures.   This role pays an hourly rate of $17.07 (per CBA). Benefits as per the union agreement.  

The Concessions Worker prepares and serves concession items to guests. Ensures quality of food presentation. Utilizes a 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 $12.00-$14.00 and is tip eligible   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

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 will pay an hourly rate of $20.00-$24.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

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 will pay an hourly wage of $15.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching  

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 $14.00-$17.00   Benefits for Part-Time roles: 401(k) Savings Plan and...

The Lead Concessions Supervisor is responsible for overseeing the food & beverage serving of guests in the arena at various concessions stands, bars, and portable food & beverage locations. The Lead Concessions Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Lead Concessions Supervisor will assist the Sr. Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The...

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 $20.00   Benefits for Part-Time...

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, and transfers.  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. The Warehouse Supervisor will actively and independently manage all aspects of employee relations to ensure a positive,...

Hiring warehouse runners for the Acrisure Arena Food and Beverage Department. This is a part time position - OVG's Hospitality division is looking for people to join our team working at the Acrisure Arena. Here at OVG's Hospitality division, we are looking for motivated individuals who would like part-time employment to work with us as warehouse support.   This role...

The Hockey & Recreation Coordinator will support the planning and execution of youth and adult hockey programs at the Iceplex. Reporting to the Hockey Manager, this role includes coaching, customer support, administrative tasks, and event coordination.   This role pays an hourly rate of $25.00 - $28.00

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.  The Warehouse Supervisor will actively and independently manage all aspects of employee...

The Operations Crew Member will perform a multitude of tasks to include event preparations, event presentations, move-ins, move-outs, and general day to day maintenance or needs. Depending on event schedules, hours of work may be long and varied. Crew members are responsible for maintaining the appearance of the facility including snow and ice removal, mowing and trimming, weeding and spraying, painting, cleaning, and other tasks as they arise.   This role pays an hourly rate of $16.00  

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 $16.00 - $20.00 and is tip eligible.  

Housekeeping performs a variety of tasks related to custodial and cleaning services before an event, during an event, and after an event. Also responsible for routine trash removal and facility clean up. Ability to work odd or unusual hours, split shifts, or holidays in preparing for an event. Ability to perform routine custodial and minor maintenance work in the cleaning and care of the facilities.    This...

To oversee 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. The Executive Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food 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 Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.