The Premium Manager is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the Director of Premium in the profitable management of premium operations, as needed. The Premium Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Premium Manager will provide oversight and resolution responsibility for employee performance issues. Actively and independently...

The Warehouse Worker 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 event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and independent decision-making skills are required. 

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 $15.49 and is tip eligible.   

The Cashier utilizes a cash register and accepts payment.  Prepares and serves concession items to guests.  Prepares and pours beverages and serves them to guests.  Ensures quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role pays an hourly rate of $15.49 and is tip eligible.   Benefits for...

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.  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 supervision,...

The Concessions Manager is responsible for the overall management and operation of assigned concessions stands and areas. This role requires a strong leader with a proven track record of managing high-volume food and beverage operations, driving sales, and ensuring exceptional customer service. The Concessions Manager will oversee a team of supervisors, cashiers, cooks, and support staff, ensuring efficient and profitable operations.  

The Cashier utilizes a cash register and accepts payment. Prepares and serves concession items to guests.  Prepares and pours beverages and serves them to guests. Ensures quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role pays an hourly rate of $16.50-$19.00 and is tip eligible.   Benefits for Part-Time roles:...

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 $17.00-$22.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.  

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff.   The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.  

The Elevator attendant is a vital member of the Arena staff as they are involved in direct contact with the public. As a representative of the CFG Bank Arena, a friendly greeting attached to a smiling face goes a long way in helping our guest enjoy their visit.  Providing top-notch customer service is your responsibility. Our elevator attendants will be essential in creating a safe and memorable experience for all guests at CFG Bank Arena.  This position is ideal for candidates who want to immerse themselves in an exciting live entertainment environment.  

The Building Maintenance Engineer reports directly to the Director of Operations. The Building Maintenance Engineer will perform a variety of skilled and semi-skilled work to maintain all physical aspects of the facility while maintaining OSHA compliance and working cooperatively with other departments to assure facility readiness and smooth operation of events.   This role pays an hourly rate of $28.00-$30.00.   Benefits for Full-Time roles: Health, Dental and Vision Insurance,...

The Parking Attendant will be tasked with providing the highest level of customer service for guests at the Blue Arena and The Ranch parking lots to further increase their overall event experience. You would be responsible for your post location and all things involved with ingress and egress of your scheduled parking event.   This role pays an hourly rate of $18.50.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. Also, OVG provides part-time, seasonal, and internship employees with one hour of...

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 $18.00 and is tip eligible.   

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 $16.50-$18.00.  

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 BanquetServer will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role pays 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 Executive Chef is responsible for overseeing all culinary operations at The Dome, ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls.   This role pays an annual salary of $80,000-$90,000 and is...

The Director of Food & Beverage 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 positive, productive and compliant work environment. The Director of Food & Beverage 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. The Director of Food & Beverage must provide a high...

The Maintenance/Changeover Supervisor reports tot eh Operations Manaer and is responsible for providing supervision to the Custodial Maintenance/Changeover Crew team, specifically in the areas of housekeeping, rooms sets and conversion services of the Ford Wyoming Center.    This role pays an hourly rate of $19.00-$20.00.    Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

The Assistant General Manager (AGM) reports to the General Manager (GM) and oversees all day-to-day operations at the venue including direct oversight of the following departments: av/broadcast, engineering, event management, groundskeeping/field management, information technology, and operations. Assists in providing overall administrative planning, direction, policies to staff, assuring the highest quality service program to assure booking and rebooking of events. The AGM ensures an effective and cost-efficient program by controlling the venue operating budget as well as providing highly responsible staff assistance and management to the GM.