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.  

Guest Services Team Member to include usher, ticket taker, guest services desk, suite attendant, and greeter   The Guest Services Team Member position will make a starting hourly wage of $14.00/hour   Benefits: 401(k) savings plan and 401(k) matching

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 Line Cook position is responsible for preparing all types of hot and cold food items in the dining areas of the enterprise. The Team Member performs duties related to preparation of food and beverage items prepared for the restaurant outlets

The Bar & Concession Manager is responsible for the effective management and running of the retail food and beverage operations including event planning support, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the General Manager. The Bar & Concession Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  

The Assistant Warehouse Manager is responsible for the effective management and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, Assistant 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.   Salary Range $20-$25/hr

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.    

OVG is searching for several laborer positions for our operation at Fair Park, located in Dallas, TX. The laborer position is responsible for assisting in the daily upkeep of the grounds and appearance of the park by performing a wide range of landscape and irrigation duties.   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.

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 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.    

This position is responsible for the operation, repair, maintenance, and installation of heating, ventilation, air conditioning, and refrigeration systems

SUMMARY: As our Event Services Coordinator, you will bring to life a great experience for our guests. You will be responsible for providing a safe and enjoyable environment for both guests and staff and serve as on-site coordinator. You will coordinate services for exhibitors, schedule and supervise part time event staff. The Event Services Coordinator will oversee a part-time staff of 20-30 employees and ensure that staff has appropriate knowledge and tools, through training and coaching. You must be driven to create extraordinary experiences for our guests, our events, the city and each other. The St. Charles Convention Center is dedicated to exceptional customer service, delivered with a warm and innovative approach.  The 154,000 square foot facility is the finest full-service convention venue in the Greater St. Louis metro area. The venue hosts hundreds of events to include banquets, consumer shows, conventions, meetings, and tradeshows.  At the SCCC, we draw on innovation, collaboration, and engagement to create bottom-line impact for meeting planners, tradeshow organizers, and show producers.

Work in an exciting sports and entertainment environment at Enmarket Arena, home of the Savannah Ghost Pirates. Are you looking for a great way to add additional income? Come work in our fast paced concessions operation and have fun being a part of the exciting game day experience. As a Concessions Lead, you will supervise an assigned concessions stand or multiple stands and lead associates in the delivery of excellent guest service at all times.

Work in an exciting sports and entertainment environment at Enmarket Arena, home of the Savannah Ghost Pirates Hockey Team. Are you looking for a great way to add additional income? Come work in our fast paced concessions operation and have fun being a part of the exciting experience.

This position is based at our Macon Centreplex. The Macon Centreplex is a multi-purpose arena and in Macon, Georgia. It was home to the Macon Whoopee (ECHL), Macon Whoopee (CHL) and Macon Trax ice hockey teams and also the Macon Knights arena football team until 2006. It is home to the Macon Mayhem, a minor-league hockey team in the Southern Professional Hockey League. This venue seats up to 7,182 for hockey and arena football and up to 9,252 for concerts. You can learn more about our venue here: http://www.maconcentreplex.org/

The Event Intern position is based at our Ford Idaho Center complex. The Ford Idaho Center features a variety of flexible spaces to host events of all types and sizes. The Ford Idaho Center is a unique combination of three venues under one complex: Ford Idaho Center Arena, Ford Idaho Amphitheater, and Ford Idaho Horse Park. The complex is flexible to meet the needs of events of all types and sizes. It is well-suited for conventions, meetings, tradeshows, sporting, social and entertainment events.   - Internships are expected to have a six-month commitment. This allows the student to experience a venue atmosphere through two seasons of the annual life cycle.  - Internships are considered part time with a varied weekly schedule requiring an estimated 4-24 hours per week depending on events. - Learning agenda will include all aspects of event management including advance, guest services, production, facilities, security, parking, and box office. - Phases of internship are evaluated as follows: Orientation & training à Observation, learning, and practice à Implementation of skills and tasks à Development and improvement à Review, feedback, and assessment. -   Required / Provided items: -   - Workstation for interns will be provided for work while on property at FIC. - PPE and event specific tools required for tasks specific to events will be provided by FIC. - Interns will be supervised and mentored individually by a designated senior staff member. - Compensation - Hourly Paid

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.  

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. ctraexperiences.com/