The Sales Manager assists in assuring the overall success of the facility by soliciting and booking events for the Durham Convention Center.  Works with the client on negotiation of space and rates for proposals and contractual terms.  Works closely with adjoining hotel to secure long-term groups with room nights.

To monitor, control, and perform a full range of professional accounting duties involved in fiscal management, record keeping, reporting and financial analysis of the convention center. Primarily responsible for Accounts Receivable and Payable.

Under the supervision of the Box Office Manager, assist in the operation of the box office, implementing and following procedures, overseeing the box office while the Manager is away, assist in facilitating group orders, and assisting in training box office personnel. The Box Office Supervisor position assists the Box Office Manager on event days and office tasks during the week. This position will require flexibility in hours, being able to work office hours as needed as well as long event shifts when necessary.

Undersupervision of Box Office Manager and Box Office Supervisor, responsible for ticketsales and customerservice for all ticketed events at The Federal Way Performing Arts & Events Center.

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.  

Operations Team members are responsible for the setup and tear-down of the facilities and for pre and post event facility cleanliness. They provide and maintain the cleanliness throughout the entire venue as well as keeping the environment safe and hazard free for entertainers, guests, patrons, and staff. They are responsible for the pre-event set up, ensuring the venue is ready to go for all events, and tear-down of event at the conclusion. They must communicate in a friendly, respectful and understanding manner with both colleagues and guests alike. They must politely give consistent, timely and accurate information. Must cooperate with employees within the department as well as other departments.

As a member of the Guest Services Team, you will be an essential part of the Guest experience and help build memories that last a lifetime. In this role, you will wear many different hats and have the potential to work in several different areas of the arena. Responsibilities will include, but not be limited to ushering, ticket scanning, customer service, greeter. You will have the opportunity to assist our guests by offering directions and sharing information while creating a World Class experience. Your job will be to keep our fans safe and informed while still maintaining a fun and friendly atmosphere

The Office Manager will provide administrative support to all OVG departments (concessions, catering) at the venue, as well as to the General Manager & FInance Director. 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   It is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist OVG staff where needed. In light of the sometimes seasonal and event-driven nature of our business, the successful incumbent will have the ability to focus on and prioritize the administrative duties that are most critical and time-sensitive.  

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 Executive Chef is responsible for overseeing 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 Chef is solely responsible for the effective management 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 supervision, and any other tasks assigned by the F&B Director.  The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.    This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.      

As a member of the Events Team, you will be an essential part of the Guest experience and help build memories that last a lifetime. In this role, you will wear many different hats and have the potential to work in several different areas of the venue. Responsibilities will include, but not be limited to event set-up, tear down, customer service, greeter. You will have the opportunity to assist our guests by offering directions and sharing information while creating a World Class experience. Your job will be to keep our fans safe and informed while still maintaining a fun and friendly atmosphere

Building Services Supervisor is responsible for ensuring standards of cleaning are met, performing custodial quality checks, training new employees on proper custodial procedures, and general maintenance of facilities.

This position is responsible for solicitation and execution of Advertising, Sponsorship, Activations, and Corporate Partnership sales for Kentucky Venues on behalf of Global Partnerships. Examples include securing Naming Rights for the Kentucky International Convention Center and the Kentucky Exposition Center, Official Partnerships for specific vendor categories, Presenting Partners for events; brand activation opportunities, and other assets to be determined.   Essential  functions of this role include: the extensive sales, development, and servicing of corporate sponsorship and partnerships while maintaining high levels of client service, as well as collaborating with Global Partnerships executive team on the development of a new strategic plan for securing sponsorships

The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.  

This managerial position reports to The Director of Operations in the administration and planning at The Tony’s Pizza Event Center. The Operations Manager duties will include front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Performs and leads the operations crew on the day to day responsibilities for events.   Assists the Director of Operations in coordinating elements of facility operations including budgeting, purchasing, assists the operation and maintenance of mechanical, electrical, HVAC, grounds, sound, lighting, a/v equipment, tele-communications systems, security, and smoke/fire detectors.

The Marketing and Ticketing Coordinator will assist the General Manager and Assistant General Manager with day-to-day operations and events. The Marketing and Ticketing Coordinator is responsible for the promotion of theater and stage performances, concerts, family shows, and other events at the Federal Way Performing Arts and Event Center, while assisting in developing creative marketing campaigns that promote public/community awareness of the facility. This individual will create and manage digital campaigns and send out press releases. They would provide support to the Box Office in utilizing Etix Ticketing Software for event ticketing and reporting, balancing, and counting of cash, selling of tickets, and creating events.  

To manage, supervise and coordinate the maintenance and operations of facilities, equipment, and grounds; and provide highly responsible staff assistance to higher level management at the Macon Centreplex Assist and coordinate activities, maintenance and staffing responsibilities with the operations team for the Ice rink, basketball court, and any other events in the facilities. Provides overall administrative planning, direction, and policies to operating department to assure the highest quality service program to clients and events. Helping to design and construct new 10,000 capacity Macon Amphitheater.

The Ice Technician/ Engineering Maintenance Technician provides direct supervision to the ice crew and works closely with the chief engineer.

The Assistant Operations Manager provides assistance to the Operations Manager for the day to day operations of the overall facility to specifically include event setups / teardowns and equipment rentals.

The Warehouse Manager is responsible for the effective management 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 Manager 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 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, promotion and transfer.  The Warehouse Manager 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 includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.   

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 Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Executive Chef is solely responsible for the effective management 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 supervision, and any other tasks assigned by the F&B Director.  The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.    This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction required.