Oak View Group

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Search Results Page 18 of 33

Job Locations US-PA-Philadelphia
The Sales Coordinator, under the supervision of the Director of Sales & Off Premise Catering, provides assistance and administrative support to the Sales Department, Senior Sales Managers and Sales Managers, ensuring the Sales process runs smoothly and efficiently.  They will assist in coordinating the licensing of function space and booking of events in Brulee Caterings exclusive and preferred venues.   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.  
Job ID
2022-8341
Group
Brulee Catering
Location Name
Brulee Catering
Category
Marketing & Sales
Type
Regular Full-Time
Job Locations US-NC-Winston-Salem
The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation.  The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Executive Chef is responsible for overseeing 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.  The Executive Chef is solely responsible for the effective management and operation of the 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 F&B Director.  The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.    This is a key position for the effective and profitable operation of the business. The Executive 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.       
Job ID
2022-8338
Group
OVG Hospitality
Location Name
Wake Forest University
Category
Culinary / Kitchen Management
Type
Regular Full-Time
Job Locations CA-BC-Dawson Creek
The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event; hire, train, schedule and supervise all event staff; oversee building security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff/security and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.  
Job ID
2022-8337
Group
OVG - Venue Management
Location Name
OVG VM - Ovintiv Events Centre
Category
Venue Management
Type
Regular Full-Time
Job Locations US-GA-Savannah
The Line Cook is responsible for preparing foods to be served to guests throughout the venue.  The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This position is based at the Enmarket Arena in Savannah, GA, home of the ECHL Savannah Ghost Pirates.     
Job ID
2022-8336
Group
OVG - Food Services & Hospitality
Location Name
EnMarket Arena
Category
Concessions / Premium Seating
Type
Regular Part-Time
Job Locations US-OH-Cincinnati
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.  
Job ID
2022-8334
Group
OVG - Food Services & Hospitality
Location Name
Duke Energy Convention Center
Category
Food & Beverage Management
Type
Regular Part-Time
Job Locations US-OH-Cincinnati
Job Summary: Catering Server B is responsible for serving guests in the venue dining areas at catering functions.  Catering Waitstaff 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.
Job ID
2022-8332
Group
OVG - Food Services & Hospitality
Location Name
Duke Energy Convention Center
Category
Concessions / Premium Seating
Type
Regular Part-Time
Job Locations US-OH-Cincinnati
Serve as facility Security Officer providing high responsibility assistance to staff, public and clients.
Job ID
2022-8324
Group
OVG - Venue Management
Location Name
Duke Energy Convention Center
Category
Security
Type
Regular Part-Time
Job Locations US-NC-Durham
The Durham Convention Center (DCC) is a 50,000-sf event venue located in the heart of thriving Durham, North Carolina. Hosting over 300 event per year, the venue serves at the host venues for regional and state conferences, meetings, banquets, weddings, various special events and public shows.  The Durham Convention Center is proudly managed by Spectra Venue Management.   The Banquet Manager has the primary duty of managing the Banquets Department, responsible for overseeing the direction of the Banquet Department’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.    The Banquet Manager is solely responsible for the effective management and operation of the Banquet Team including effective interaction with signed clients, event planning support, scheduling, food and beverage set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the General Manager.  The Banquet Manager must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events including exceptional planning in advance.   This is a key position for the effective and profitable operation of the business. The Banquet Manager must be a reliable team player who maintains excellent attendance and is available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills and self-direction are required.  
Job ID
2022-8315
Group
OVG - Food Services & Hospitality
Location Name
Durham Convention Center
Category
Food & Beverage Management
Type
Regular Full-Time
Job Locations US-FL-Tallahassee
Under the supervision of the Director of Operations, this position manages and coordinates the day-to-day operations of the facility (arena and exhibition hall/meeting rooms), including engineering, maintenance, set-up / changeovers, custodial/housekeeping and grounds keeping.  Provides overall administrative planning, direction, and policies to operating managers maintaining the highest quality service program to ensure client satisfaction.  Assists in the development and management of annual Operations Department budget and Capital Project planning / execution.  Provides overall department management assistance to the Director of Operations.  
Job ID
2022-8313
Group
OVG - Venue Management
Location Name
Donald L Tucker Civic Center (Florida State U)
Category
Operations
Type
Regular Full-Time
Job Locations US-PA-Allentown
The Catering Manager Manages Suites, Premium and 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.  Reports Directly to the General Manager.  The Catering manager works with the executive chef to ensure quality and presentation are in accordance with company expectations.   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.    Salary Range $55-$65K
Job ID
2022-8310
Group
OVG - Food Services & Hospitality
Location Name
PPL Center
Category
Food & Beverage Management
Type
Regular Full-Time
Job Locations US-VA-Richmond
The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.  
Job ID
2022-8307
Group
OVG - Food Services & Hospitality
Location Name
Virginia Commonwealth University
Category
Catering/Banquet/Event Sales
Type
Regular Full-Time
Job Locations US-VA-Richmond
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.  
Job ID
2022-8306
Group
OVG - Food Services & Hospitality
Location Name
Virginia Commonwealth University
Category
Food & Beverage Management
Type
Regular Part-Time
Job Locations US-VA-Richmond
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. 
Job ID
2022-8305
Group
OVG - Food Services & Hospitality
Location Name
Virginia Commonwealth University
Category
Food & Beverage Management
Type
Regular Full-Time
Job Locations US-VA-Richmond
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.  
Job ID
2022-8304
Group
OVG - Food Services & Hospitality
Location Name
Virginia Commonwealth University
Category
Culinary / Kitchen Management
Type
Regular Full-Time
Job Locations US-ME-Portland
JOB SUMMARY   The Food & Beverage 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 Food & Beverage Manager must be able to provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.    The Food & Beverage Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The FBM 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.    This is a key position for the effective and profitable operation of the business including large volume sales and large volume ordering. 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.     OVG360, a division of Oak View Group, is a full-service venue management company that is making a positive disruption in the live entertainment and hospitality industry. OVG360 helps client-partners reimagine the sports, live entertainment, and convention industries for the betterment of the venue, employees, artists, athletes, and surrounding communities. With a portfolio of more than 200 client-partners spanning arenas, stadiums, convention centers, performing arts centers, cultural institutions, and state fairs around the globe. Learn more at http://www.oakviewgroup.com  
Job ID
2022-8286
Group
OVG - Venue Management
Location Name
Cross Insurance Arena
Category
Food & Beverage Management
Type
Regular Full-Time
Job Locations US-NC-Fayetteville
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. 
Job ID
2022-8283
Group
OVG - Food Services & Hospitality
Location Name
Crown Complex
Category
Food & Beverage Management
Type
Regular Full-Time
Job Locations US-NC-Fayetteville
  The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation.  The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Executive Chef is responsible for overseeing 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.  The Executive Chef is solely responsible for the effective management and operation of the 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 F&B Director.  The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.    This is a key position for the effective and profitable operation of the business. The Executive 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.       
Job ID
2022-8281
Group
OVG Hospitality
Location Name
Crown Complex
Category
Culinary / Kitchen Management
Type
Regular Full-Time
Job Locations US-TX-Dallas
Dallas Fair Park covers 277 acres just east of downtown Dallas.  Its cultural, educational and sporting facilities play host to more than 4 million people annually. Dallas Fair Park hosts more than 1200 activities and events each year including festivals, fairs, concerts and theatrical productions, while also being home to historical art exhibits, sporting events, garden activities and much more.
Job ID
2022-8276
Group
OVG - Venue Management
Location Name
Dallas Fair Park VM
Category
Operations
Type
Regular Full-Time
Job Locations US-FL-West Palm Beach
The Painter is responsible for all of the painting needs of the Convention Center which results in maintaining a ‘like-new’ appearance of the facility.  The Painter works with the Chief Engineer to develop the schedule of repair work and periodic refreshing to achieve this. Though classified as the facility Painter, the position assists in a variety of disciplines as needed.
Job ID
2022-8275
Group
OVG - Venue Management
Location Name
Palm Beach County Convention Center
Category
Operations
Type
Temporary Part-Time
Job Locations US-IA-Des Moines
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. 
Job ID
2022-8274
Group
OVG - Food Services & Hospitality
Location Name
Hy-Vee Hall
Category
Food & Beverage Management
Type
Regular Full-Time

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