The Director of Operations at the Mullins Center, utilizing independent judgment, assists the General Manager in managing, supervising and coordinating all day-to-day operations of the venue, including engineering, maintenance, set-up/changeovers, custodial/housekeeping, grounds keeping and events. Assists in providing overall administrative planning, direction, and policies to staff, assuring the highest quality service program to assure booking/rebooking of events. Director of Operations ensures an effective and cost-efficient program by controlling departmental operating budget as well as providing highly responsible staff assistance and management to the General Manager.  

The Concession Runner is responsible for working with cashiers and kitchen staff in concession stands to deliver food and beverage orders from stand to guest at all games and other events.

The Concessions Lead 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 Leas 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 Lead 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 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.  

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

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 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.    

Under general supervision, the Sales Coordinator provides assistance and administrative support to the Catering Sales Managers and Catering Director; assists in coordinating the licensing of space and booking of events for the facility and preparation of catering internal and external communications

This position will assist in the Hockey Operations and Programming Department at Centene Community Ice Center in Maryland Heights, Missouri. Assistance is needed in both on and off ice programming operations.

The Changeover Crew staff member is an on call, per event employee who will work in the areas of room sets and arena conversions at the VSU Multi-Purpose Center.

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.     

The Office Manager will provide administrative support to all departments at the venue, as well as to the General Managers. Duties of this position include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, assuring compliance in full-time and hourly employee personnel files, handling basic HR duties, serving as human resources contact for hiring and payroll, entering schedules in eTime and coding to events, some general clerical duties, and ordering office supplies. This position is also responsible for data entry of invoices and cash receipts; GL entries, and accounting file maintenance.

The Director of Finance plans and directs all aspects of financial, accounting, purchasing, and internal control functions for the venue by performing the following duties, personally or through subordinate supervisors.   The Director of Finance directly supervises the Finance Department and Box Office employees and carries out supervisory responsibilities in accordance with Spectra’s policies and applicable laws. Other responsibilities include overseeing the interviewing, hiring of fulltime employees; planning, assigning, and directing work; performance appraisals; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.  

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 cook must be able to accurately and efficiently prepare, portion, grill, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but OVG may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.   The Durham Convention Center is owned by the City and County of Durham and operated by OVG Venue Management. OVG, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization. Together we transform events into experiences. These experiences create excitement, make memories and create economic impact for the City of Durham. Come Join Us!