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 Utility Worker/Dishwasher washes and sanitizes all tableware, serving materials, cooking equipment and small wares, while also assisting in preparation and break-down of events. The employee must maintain excellent attendance and be available to work events as scheduled per business need.  

The Suite/Cateribg Attendant is responsible for serving guests in the Suites and Catered events. The 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.

Under-supervision of Box Office Director, assist in the operation of the box office, implementing and following procedures,overseeing the box office while Director is away, maintaining bookkeeping, filing, ticket sales, and other box office duties.

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 includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.  

The Flint River Entertainment Complex is comprised of the Albany Civic Center, Albany Municipal Auditorium, and Veterans Park Amphitheater and all venues under the purview of this position. These three operations share a single staff, and the focus of the Event Manager will be split between the venues. The Event Manager serves as the Promoter/Artist/Client representative’s link to the facility and all internal departments’ representative to the Promoter/Artist/Client.   The Event Manager serves as the Manager on Duty, which includes the supervision of part-time workers for events and during events aid fans and patrons with a successful event experience.   The Events Manager also completes the settlement of events with each respective Promoter/Client who uses the facility.

Utilizing independent judgment, the Event Coordinator is primarily responsible for overseeing all aspects of the events taking place in the venue including developing, coordinating, and supervising all event related activities key to the operation of the facility including but not limited to maintaining security staffing plans, labor management, collection and distribution of event information from promoter/show representatives/sports teams, billing preparation/support, customer service representation to our guests and logistics of departmental activities relating to events.  

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.    

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.  

Under the direction of the Operations Manager/ Director of Operations, provides direct supervision to all Operation staff, specifically in the areas of housekeeping, overseeing both daily non-event, and event pre and post cleanings of the AC Convention Center and/or Jim Whelan Boardwalk Hall

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 Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.  

Food and Beverage Supervisor is responsible for overseeing the serving of guests in the assigned concession or banquet location.  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 senior leadership 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.

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 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 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 Building Maintenance Technician performs skilled journey level and leadwork duties on the technical operation of critical facility systems, performing facility & equipment maintenance / troubleshooting, and system monitoring under general direction.  Employee performs advanced work in the maintenance and repair of electrical generating equipment, automation & auxiliary systems, and centralized air-condition systems.  Accountable to the Operations Manager and Director of Operations.

Housekeeping Team members are responsible for the continuous cleaning of the facility, as well as keeping the environment safe and hazard free for entertainers, guests, patrons, and staff. They are responsible for ensuring the venue is ready to go for all events and presentable at all times. 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 and find answers when unsure. Must be a team player, cooperate with employees within the department as well as other departments.   Part-Time Position 

This is a PART TIME, EVENT BASED POSITION.   DRV PNK Stadium in Fort Lauderdale, Florida is home to Inter Miami Club de Futbol MLS team, MLS NEXT Pro team Inter Miami CF II and a youth Academy for ages U-12 to U-17 as part of the MLS NEXT program.    The 34-acre centralized facility is inclusive of the 19,100 fan capacity DRV PNK Stadium, a 50,000 square foot training center and seven fields.   The Stadium and facility also hosts many other live events and privately catered events.    The Concessions Supervisor is responsible for overseeing the food & beverage serving of guests in the stadium at various Concessions stands, bars, and portable food & beverage locations..  The Concessions Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The Concessions Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.