The Director of Human Resources (DHR) is an representative for the Coporate People and Cultre team, overseeing the HR function for the Amalie Arena. This is a venue leadership position reporting directly to the General Manager (GM). This role involves aligning key strategic and business objectives with employees and management while ensuring OVG policy adherence. Responsibilities include regulatory compliance management, Collective Bargaining Agreement oversight, employee recruitment, retention, and development, policy implementation, training, benefits administration, and employee relations.  As a trusted consultant, the DHR collaborates with the Hospitality management team addressing HR needs. The role serves...

The Director of Operations Concesions is responsible for overseeing the direction of the operation's food and beverage daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Concessions is solely responsible for the effective management and operation of the concessions team at the AMALIE arena including event planning support, scheduling, production, food cost control, compliance with food safety, employee training and supervision. The Director of Concessions must provide a high...

The Director of Premium Services plays a critical leadership role in delivering an exceptional fan and guest experience within the premium areas of the venue, including suites, clubs, and VIP spaces. This position is responsible for elevating the standard of hospitality and creating memorable, high-touch experiences that drive satisfaction, loyalty, and long-term engagement with our premium and corporate clientele.   With a deep focus on service excellence, the Director will lead all aspects of premium operations—overseeing a team of...

The Picnic Attendant is responsible for serving guests in the Picnics. The Picnic Attendant 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.   This role pays an hourly rate of $13.00-$15.00.  

The Server Assistant is a crucial member of the restaurant's service team, responsible for assisting the servers at all times delivering food and drink orders to customers seated and bussing and cleaning tables as guest finish eating.   This role pays an hourly rate of $11.00-$13.00 and is tip eligible.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until July 18,...

The ConcessionsCook 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.   This role pays an hourly rate of $18.00-$22.00. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and...

The Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions events with a primary focus on the Tyson Event Center. This role will also...

The Assistant General Manager (AGM) plays a vital leadership role in delivering an exceptional food and beverage experience at the assigned OVG venue. Working in close partnership with the General Manager, the AGM helps oversee all F&B operations—concessions, premium suites, clubs, and catering—ensuring efficient execution, high-quality service, and guest satisfaction across every touchpoint.   This position is responsible for supporting a large,...

The Food & Beverage General Manager is responsible for leading the efficient, professional, and profitable operations of all food and beverage services at the assigned OVG venue. This key leadership role oversees all aspects of the department, including full-time, part-time, and managerial staff, while ensuring adherence to all applicable state and federal labor laws, health and sanitation standards, and alcohol service regulations.   Beyond day-to-day operational...

The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will sometimes 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 role will pay an hourly rate of $26.00-$28.00 and is tip eligible.    Benefits for...

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.   This role will pay an hourly wage of $21.00-$23.00 and is tip eligible.    Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Changeover & Cleaning Staff position will have shifts that may include nights, weekends, and holidays. Responsibilities include setting up events with tables, chairs, stages, and AV equipment, performing daily cleaning such as restrooms, vacuuming, and trash removal, and handling general maintenance tasks like inspecting, washing, replacing items, and ensuring everything is in working order.   This role pays an hourly rate of $16.00-$17.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

Hiring Warehouse Runners for 202x-202x Sports season at CSU Canvas Stadium and Moby Arena. This is a part time position we are looking for people to join our team working at the CSU Football Canvas Stadium and Moby during the 202x-202x Sports Season. We are looking for motivated individuals who would like part-time employment to work with us as warehouse support for home football games at Canvas Stadium.   This role pays an hourly rate of $13.00-$15.00.  

The Director of Food & Beverage is responsible for overseeing the direction of the operation's food and beverage daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the concessions, retail, and purchasing team at the Wintrust Arena including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies,...

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.   This role pays an hourly rate of $18.00-$23.00.   Benefits for...

The Custodial Staff is responsible for ensuring facility meets or exceeds standards of cleanliness to the utmost in guest satisfaction before, during, and after all events. Custodial staff must possess the knowledge, skills and abilities as well as be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.   This role will pay an hourly rate of $13.00-$14.00.   Benefits for Part-Time roles:...

The Sustainability Lead will report directly to the Operations Manager. This position will support the Sustainability department in its endeavors to implement sustainable practices within the venue on and event days and non-event days.   This role pays an hourly rate of $20.00.   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k)...

The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company’s standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff.   The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.  

Responsible for running the Kitchen operations by planning meals, supervising, and coordinating the work of the kitchen personnel, procurement of food supplies and kitchen equipment, seeing that food preparation is economical and technically correct complying with all Oak View Group quality standards.   The Executive Chef should have a working knowledge of applicable health, sanitation and licensing ordinances and ensuring personnel are training appropriately. He/she is also responsible for the

The Banquet Pastry Chef is responsible for preparing menu items utilizing cooking equipment in a high-volume environment. The Banquet Pastry Chef must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Banquet Pastry Chef must be aware of while operating in the kitchen.   This role pays an hourly rate of $12.00-$16.00.