The Event & Customer Service Representatives execute events on the front line at Xtream Arena. They provide various services to ensure all guests have a safe and enjoyable experience while attending events. This opportunity is perfect for a first-time job, side hustle, or anyone interested in working sports & entertainment. This is a part-time position.   Perks - For shifts over four hours, employees receive a meal voucher to [open] concession stands. - Free parking for all shifts. - Monthly employee recognition; annual event for part-time staff. - Training on emergency management. - Flexible schedule: Evening & weekend shifts available, staggered call times available. - Referral bonuses: For every person you refer who is hired and works 100 hours, you get a $100 bonus (if still employed). No limits on referrals. - Working bonus: Employees who work 1,000 hours are eligible for a $500 bonus.

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.     

Position Summary:  Insurance & Claims Manager  $75-$100K   Manages, plans, and coordinates insurance programs to control risks and losses. This position has responsibility to collect insurance renewal and audit data, initiate and coordinate renewals.   The Insurance & Claims Manager manages the purchase of all property and casualty insurance. The Insurance & Claims Manager coordinates the relationship with insurance brokers, actuaries and other consultants involved in managing the insurance and claims programs. This job requires advanced and specialized knowledge of Property and Casualty insurance types and coverages, claims administration and risk transfer and techniques.

The Suites Manager is responsible for the overall management of all suites activity and will provide management assistance to the General Manager in the profitable management of premium operations, as needed.  The Suites 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 Suites Manager coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. The Suites Manager enforces all OVG Hospitality personnel and operating policies and procedures.  The Suites Manager plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines.

To oversee the direction of the kitchen’s daily activities in accordance with OVG Hospitality 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 Event Coordinator for the Miami Beach Convention Center & City Center Campus (Pride Park, Collins Canal Park, Rum Room, and Venu) is responsible for overseeing all administrative functions for the Events Management Department. This position is responsible for acting as the primary contact in coordinating priority 3 events including internal special events, City of Miami Beach sponsored events, and campus event needs with venue staff, to ensure pre-planning, show days, and move-out are executed smoothly.  

This position is responsible for representing the organization professionally by answering incoming calls, properly routing them, taking messages, assisting customers with information, and greeting visitors.

The Snapdragon Stadium Box Office is looking to build our ticket office event day staff. We are looking for friendly, motivated individuals to work the ticket sales windows at the Box Office on event days. As a ticket seller, you will assist all patrons on event day with purchasing tickets at walk up and troubleshooting potential ticket issues they may have.

This is a part-time position in the Box Office.  Hours are dependent on the events schedule and are primarily available during evenings and weekends.  Job responsibilities include information distribution, computerized ticket sales, answering the phone and the balancing of all monies received from ticket sales at the end of each shift.  

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 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 Sales and Marketing Coordinator will work as a member of the Marketing and Sales team whose purpose is to drive revenue for all facets of the venue. Responsibilities will shift throughout the seasons between graphic design, premium seating, group sales and marketing.

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. Pay Rate- $20/hr-$22/hr depending on experience. This is a full time position and will be eligible for OVG full benefits package.

The Group and Suite Experiences Manager contributes to an exceptional client experience with an emphasis on selling and servicing group tickets and suite rentals for Budweiser Gardens in London. This position works with our Director of Partnerships and Premium Seating Manager to cultivate new and existing relationships with the London business community and promotes ticket packages for our family shows, concerts, and sporting events

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 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.   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 Retail Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards and ensuring a positive, harmonious, compliant, and cooperative work environment within the kitchen area under the supervision of the Executive Sous Chef.   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.

This Operations Manager reports to the Director of Operations and is responsible for assisting in the administration, planning, budgeting and direction for the operations of the Arena including front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Insures an effective and cost efficient program by controlling the Operations budget, and performs related day to day responsibilities as required.   Coordinates all elements of facility operations including cleaning, changeover and event setups, operations and maintenance of the mechanical, electrical, HVAC, custodial, grounds, sound, lighting, a/v equipment, tele-communications systems, security, smoke/fire detectors and traffic control. Manager will serve as facility safety chairperson to maintain a safe and secure facility for the public and employees.  

The catering driver/operational support position is responsible for the organization of daily dispatch from the off-premise commissary and the delivery, pick-up, and operational support of catering events. The ideal candidate is professional, punctual, adaptable, and able to work in an ever-changing, fast-paced environment. We ask our employees to maintain excellent attendance and availability to work events as scheduled per business need. This is a part-time position that encompasses both early daytime hours Monday through Friday and late evening hours for catered events Friday through Sunday.

The catering server/bartender is responsible for the set-up, execution, and breakdown of banquet events. The ideal candidate is professional, personable, adaptable, and able to work in an ever-changing, fast-paced environment. We ask our employees to maintain excellent attendance and availability to work events as scheduled per business need.

The Staffing Coordinator is responsible for the recruitment and scheduling of catering staff at Brûlée Catering by Chef Jean Marie Lacroix. Responsible for ensuring that each Brulee event is adequately staffed with proper team members distributing staff across multiple events to ensure that there is the proper variety of staff skill sets based on needs of each event.