This position oversees and facilitates the maintenance programs and assists with building physical systems and repairs. 

As a member of our Global Partnerships team, the Director of Global Partnerships at the Rio Rancho Events Center will be responsible for maintaining and driving new business revenue for the Center locally and cross sell over our national footprint.  The Global Partnerships portfolio includes over 200 venues, 18 NBA and 19 NHL teams.  This position will work hand in hand with the Regional Director of Global Partnerships to build sponsorship strategy and cultivate c-level relationships to bring value and profitability to OVG. We are looking for hard-working, creative individuals who have a passion for sports and entertainment.  

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 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.   - Hourly wage of $27 to $30 per hour  

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 Catering Sales Manager maintains a consistently positive and professional relationship with internal and external clients. The Sales Manager will handle sales and customer service issues including providing outstanding customer service; researching, resolving and clarifying invoice questions; and providing knowledgeable and appropriate suggestions regarding menu selections.  The Sales Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to assist with general catering operations as needed.     

OVG Facilities, a division of the Oak View Group, is a full-service venue management and event programming company that operates and books arenas, theaters, convention centers, and amphitheaters throughout the U.S. OVG has an excellent and immediate opening for a Banquet Server for the Donald L. Tucker Civic Center.     Managed by OVG, the Donald L. Tucker Civic Center purpose is to create, plan and execute outstanding event experiences. To achieve this, our employees must provide the highest levels of guest service by demonstrating our principles of being professional, resourceful, accommodating and precise, while always being safe. To be successful in this role, candidates must be friendly and honest, build strong relationships, continually strive to provide a seamless experience, and be flexible to our guests needs by providing quality services and products through detailed and accurate communication. Team members of the Donald L. Tucker Civic Center must share in our values of being adaptable to event needs, being aware of guest requirements, showing strong character, and being team centric.

  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.   

    Food & Beverage Manager is responsible for overseeing the execution\service of all catered & Premium areas for all events . The Food & Beverage Manager must be personable and able to work in an ever- changing fast-paced environment.  The Food & Beverage Manager will be responsible for training and developing all service staff.     The Food & Beverage Manager must maintain excellent attendance and be available to work events per business need.  

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

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

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 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 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.  

The Office Manager will provide administrative support to the Administration department, including the General Manager, Assistant General Managers and Human Resources. Administrative duties may include, but are not limited to, providing clerical support to the executive team, supervising all KBHCCD administrative staff, supporting the front-desk and ensuring coverage at all times during business hours. Support preparation for internal meetings (including sending out meeting notices, sending calendar invites as applicable, coordinating with Director of Events on PowerPoint presentations, ordering catering and A/V needs as necessary, etc.). Safeguard company assets.

The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.  

The General Manager is responsible for overall management, promotion, and operation of the facility, including construction, purchasing, policy formulation, booking, marketing, finance, food and beverage, box office, advertising, security, production, maintenance, and related operations. Give direction to each department, as needed, through each department’s director.

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.