The Coordinator, People Systems is responsible for the support and maintenance of the Human Resources systems which includes various modules for Core Data, Compensation, Benefits, Payroll, Performance Management, Learning Management System and Talent Acquisition.  The ideal candidate for this role is organized, process driven and has a great attention to detail. They must be comfortable working independently, with the flexibility to change priorities, as the needs of the department change. A strong working knowledge of Excel and overall computer skills as well as a variety of HRIS systems. The perfect person for this role will also be able to handle a fast-paced work environment while being able to handle sensitive and confidential information.   This role will pay an hourly wage of $30-$34 phr. 

The Office Manager will provide administrative support to all OVG Hospitality departments at the venue, as well as to the General Manager, and the Director of Finance. 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   Given the small size of the OVG Hospitality onsite office, it is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist OVG Hospitality 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 Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.  

Food and Beverage Supervisor is responsible for overseeing the serving of guests in the venue dining areas catering functions.  The Food and Beverage Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Food and Beverage Supervisor will assist the Food and Beverage Managers with projects including training, inventory and special events.   The Food and Beverage Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.  

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.  

OVG is seeking an intern from January – May 2023 to focus on corporate sustainability efforts, specifically on two initiatives: ’23 Annual Impact Report Draft OVG’s inaugural Impact Report will be published at the end of 2023. While the company has had great success with creating and delivering impactful ESG-related initiatives, programs, pilot projects, and more, there is currently no central tracking mechanism to measure, analyze, or showcase these initiatives. OVG Venue Management & Hospitality Event Minimum Standards In the 2023, OVG’s sustainability team will build minimum standards for the Venues Management, OVG Hospitality, and aims to equip the events team, primarily the convention and event centers, with an understanding of how they can incorporate sustainability alongside the large business functions.

House Manager working with and overseeing volunteer usher program, working the front of house to make sure the building is event ready. On site for events. 

The 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 is a tipped position!  

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.  

Under the general supervision of the Executive Chef, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product.   The Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This is a temporary position - beginning in February and running through the beginning of April.

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.  

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. This position is for both the Denny Sanford Premier Center & the Convention Center.   

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.  

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.   

The Concessions Stand Attendant assists in the preparation and staging of all food & beverage items within assigned location.  Ensures quality of food presentation. Additionally, they will be interacting with guests and providing assistance in all transaction at self-checkout areas and on occasion could have cash handling duties where needed.  Must be able to maintain excellent attendance in accordance with the attendance policy.    

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.   

To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef in the overall kitchen operations including, but not limited to food and labor cost controls, menu planning, employee development, employee recruitment, inventory controls, equipment maintenance, and food service marketing. Oversees and assists in the preparation of all food, assists in the planning of all meals and development of all menus. This is a full-time position and requires the flexibility to work evenings, weekends and holidays.    

The Concessions Stand Attendant assists in the preparation and staging of all food & beverage items within assigned location.  Ensures quality of food presentation. Additionally, they will be interacting with guests and providing assistance in all transaction at self-checkout areas and on occasion could have cash handling duties where needed.  Must be able to maintain excellent attendance in accordance with the attendance policy.    

The F&B Assitant Office Manager will provide administrative support to all OVG F&B departments (concessions, catering) at the venue, as well as to the Mangegment team.  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, 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 venue.

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event, and supervise all event staff, as well as oversee building and parking security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.