Under direct supervision from the Assistant Director of Operations, the Housekeeping Coordinator performs oversight of custodial, housekeeping, appropriate inventory tasks as assigned and provide operational coverage for all scheduled events and/or performances.   The Housekeeping Coordinator may receive instructions from the Assist. Director of Operations or Assist. General Manager. The position works closely with the Cotton Bowl Managers, Event Managers, F&B Managers and contracted labor staff on all events within and around the Fair Park campus. Other duties include assisting other departs as needed and the maintenance and proper use of all operational equipment within/around the Fair Park campus.  

Under general direction of the Operations Manager, the Electrician performs general facility maintenance and repair tasks of average to considerable difficulty to ensure that the facility remains in a presentable, operable and efficient condition. Tasks include ensuring proper working condition of HVAC, electrical, mechanical and plumbing systems, carpentry, and general trades’ tasks. In the absence of the Operations Manager, the Building Electrician will receive instruction from the Director of Operations.  

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.  

The Premium 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 Catering Supervisor oversees all aspects of a banquet, catering or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Catering supervisors are also responsible for training and coaching of the catering / banquet staff.

Overview OVG Facilities, a division of the Oak View Group, is a full-service venue management and event programming company that operates and books arenas, theaters, convention centers, and amphitheaters throughout the U.S. OVG has an excellent and immediate opening for a Banquet Server for the Sioux Falls Convention Center.

Overview OVG Facilities, a division of the Oak View Group, is a full-service venue management and event programming company that operates and books arenas, theaters, convention centers, and amphitheaters throughout the U.S. OVG has an excellent and immediate opening for a Banquet Server for the Sioux Falls Convention Center.

The Office Assistance will provide administrative support to the Food & Beverage departments, as well as to the General Manager. 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.

Work in an exciting sports and entertainment environment at Memphis Sports & Event Center. 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.  

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 Memphis Sports & Event Center. 

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.  

Overview Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions events. The Food & Beverage Manager must be personable and able to work in an ever- changing fast-paced environment.  The Food & Beverage Manager will be responsible for training and developing all service staff.     The Food & Beverage Manager must maintain excellent attendance and be available to work events per business need.

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 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 Concessions Manager is responsible for the effective management and running of venue concessions operations. This would include, but is not limited to, food preparations and production, compliance with alcohol service policies, guest service, employee hiring, training and scheduling, balancing bookwork, trouble shooting, minimizing waste and closing duties. The Concessions 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 Concessions Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. They will actively supervise, coach, counsel, train, direct and mentor employees in meeting company quality standards and will initiate and authorize all employment actions such as hiring, training, promotion, transfer, discipline, suspension and termination. The Concessions Manager will provide oversight and resolution responsibility for all direct employee performance issues.   This is a key position for the effective and profitable operation of the business. The Concessions Manager must maintain excellent attendance and be available to work a variable event-driven schedule which will include evening, weekends and (potentially) holidays. Open availability, professional presentation, outstanding interpersonal skills, self-directed, and strong technical (computer and POS) aptitude required.

Overview The Event Manager will act as a liaison between the venue, its staff, contractors, and clients to ensure all details required for the successful preparation, execution, reporting and overall management of an eventare in compliance within the terms of the contract, guidelines, and policies.  Additionally, the Event Manager is responsible for managing departmental activities pertaining to IATSE Staff, Event Staff, Event Security, Police, and Medical staffing.  The Event Manager is accountable for providing a safe and enjoyable environment for clients, guests, and staff.

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event including coordinating with promoters, tour management, artist management and production companies; 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 tour/show satisfaction and experience. Additional duties include oversight of outdoor summer music venue, Hideaway Brew Garden adjacent to the Arena.

The Executive Sous Chef of Premium Services is responsible for preparing and overseeing the preparation of all food items for the suites and catering while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.  

This managerial position reports to The Director of Operations in the administration and planning at The Tony’s Pizza Event Center. The Operations Manager duties will include front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Performs and leads the operations crew on the day to day responsibilities for events.   Assists the Director of Operations in coordinating elements of facility operations including budgeting, purchasing, assists the operation and maintenance of mechanical, electrical, HVAC, grounds, sound, lighting, a/v equipment, tele-communications systems, security, and smoke/fire detectors.

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 OVGpolicies 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.       

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.   $18 - $22/hour