Housekeeping  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.

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 Sales Manager will ensure the sales team at the facility meets all individual and departmental sales goals.This position is responsible for the overall tasks related to Sales for the facility and will also lead all sales personnel in establishing goals, procedures and daily duties.  

This position will perform various duties relating to IT, audio/visual, and other systems for the employees and clients of the Ford Wyoming Center.

This position is responsible for providing high-level administrative support to the General Manager and Assistant General Managers by preparing statistical reports, conducting research, organizing special projects, handling information requests, and performing clerical functions as needed, as well as providing administrative support to the HR Manager (e.g., correspondence generation, employee records, recruitment support, employee relations support, new hire onboarding).

To manage, supervise and coordinate the set-up and operations of the building; oversee all building changeovers; and provide highly responsible staff assistance to the assigned facility director.  

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.  

Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions 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.  

To oversee 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.  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, and any other tasks assigned by the GM or Executive Chef.   The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.    This is a key position for the effective and profitable operation of the business. The Executive Sous 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.     

The Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.    The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The CM will provide oversight and resolution responsibility for employee performance issues.  Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends.  Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.    

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee 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, self-direction and strong technical (computer and POS) aptitude required. 

The Accounting Manager plans, directs, and manages all aspects of financial, accounting, purchasing and internal control functions for the Spectra management team by performing the following duties.  

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering Manager will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee 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, self-direction and strong technical (computer and POS) aptitude required. 

The Senior Vice President of Business Development is responsible for achieving the company’s set objectives in the food, beverage, and hospitality services market segments by developing new contract and opportunities. This position is responsible for generating, managing, and coordinating outside sales, as well as initiating, directing, and implementing marketing functions as required. The SVP of Business Development will independently manage and oversee all aspects of full group operations from determining the market and understanding consumer and competitors’ behaviors to constantly gathering, analyzing, and updating information relating to each sector by identifying the strength and weakness of Oak View Group’s company strategy within our competitive set. The SVP oversees and manages the standards of designing commercial proposals specific to prospects and the clients and ensures that it is aligned with the relevant market segment and in order with the company’s overall strategic objectives. The SVP of Business Development is regularly engaged away from the office in order to attend Industry trade shows, networking events, to make calls to clients or potential clients, or obtaining new business leads.   The SVP of Business Development will handle sales and customer service issues including providing outstanding customer service; researching, resolving, and clarifying questions; and providing knowledgeable and appropriate suggestions regarding the variety of management service options. The SVP of Business Development will facilitate the flow of information internally, as well as communicate with all guests and vendors. The SVP of Business Development must be able to work a variable shift, including evenings and weekends, depending upon business requirements, to best serve our client partners.

This position is committed to providing World Class Service for allAmerican Bank Center events.  The Event Security position is responsible for ensuring the safety and security for all events.  Special security assignments may be available during non-event days/nights.  The security team is a provider of direct service to our guests and must always exhibit a professional and courteous demeanor.

The Sales and Marketing Manager is responsible for planning and implementing sales and marketing strategies, both short and long range, targeted toward existing and new markets by performing the following duties personally or through subordinates.

In consultation with the General Manager, the Event & Operations Manager will oversee the day to day operations of the 52 acre Heart of Oklahoma Expo Center as well as facilitate every aspect of scheduled events at the center. The EO&M will manage every aspect of events  in the facility from the advance planning stages through the end of the event; position will recruit, train, motivate, and evaluate all front of house event staff including building security, guest services, medical staff, coordination of police presence, and parking issues and interact with local public safety officials to ensure events run smoothly; coordinate communication between event related staff and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction. In addition the Event & Operations Manager will oversee the maintenance of HVAC, water, electrical, plumbing, emergency operation fails, safety aspects and all buildings and grounds landscaping to include irrigation systems.   The EO&M is also responsible for but not limited to maintenance, set-up/changeovers, custodial/housekeeping, landscaping/grounds keeping, equipment safety, physical labor and capital projects. The position will include direct operations management of the Grandstands, Fred Humphrey and Otto Krausse buildings, Conference Center, RV park areas and grounds. This position also provides overall administrative planning, direction, and policies to operating supervisors and staff, assuring the highest quality service program to assure booking and rebooking of events. The EO&M ensures an effective and cost-efficient program by controlling departmental operating budget while providing highly responsible staff assistance to the General Manager. This employee will work directly with the General Manager to ensure Event Promoters are taken care of and experience the best at the Expo.

This position is responsible for patrolling all areas of property and parking lots, securing doors, ensuring the safety of all guests, employees and contract labor while on premises; securing property during move in/out trade shows, conventions or events by performing the following duties.

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 General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned Spectra venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.