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 MassMutual Center.    

The Event Services Coordinator is responsible for assisting the Director of Events in overseeing all aspects of the events taking place in the Palm Beach County Convention Center.  The Event Service Coordinator also plans and coordinates selected events; conducts administrative support; supervises the work of facility staff; serves as liaison between facility users and facility staff, service providers and other stakeholders. This position will report to the Director of Events.

The Parking Attendant is responsible for managing the daily operations and event day operations for the parking lots of the Flint River Entertainment Complex. The Parking Attendant will be the first point of contact in providing a memorable first impression for all guests and employees by providing direction and answering any questions guests may have.

The art of meeting begins at the iconic Miami Beach Convention Center; where global business and creative collaboration get a spark of tropical inspiration. Nestled in the heart of Miami Beach, the state-of-the-art convention center offers flexible special event and exhibition spaces near beautiful beaches, fine dining and 5-star resorts. We are looking for a hospitality professionals to join our team as an Internal Auditor!   The Internal Auditor  directly reports to the Director of Finance on the management of day-to-day finance and venue activities aimed to ensure internal  controls and compliance standards created to maximize financial outcomes and performance standards of the Miami Beach Convention Center (MBCC) and its City Center Campus. The Internal Auditor will be responsible for, or will assist in, the planning of audit assignments and risk assessments including tests of controls for financial audits, IT audits, internal controls, operational performance and compliance with applicable laws and regulations. This position has multiple responsibilities that will interconnect with MBCC departments, and contract partners that provide complete support to achieve the common goal of optimum financial and operational performance.  It will have periodic check-ins with the MBCC’s General Manager. The Internal Auditor  will work independently, with minimal day to day supervision. Goals, objectives, management oversight and performance evaluation will be provided by the Director of Finance.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.  This is a TIPPED position.  This is a fun and exciting environment.    

The Facility Security reports to the Security Manager. In this role, you will assist the Security Manager. This position operates under direct supervision and mentorship of the Security Manager.   For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).   For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

The Bar & Concession Supervisor is responsible for the service of all beverages, both alcoholic and non-alcoholic along with food for concession stands. 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.

Under general direction from a Housekeeping/Setup Manager, Lead Housekeeping/Setup Workers direct and supervise Housekeeping/Setup Workers in the completion of various custodial, housekeeping and event setup activities.

The Warehouse Worker is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. 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 independent decision-making skills are required.   

The Warehouse Supervisor is responsible for the effective supervision and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance.  The Warehouse Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) any assigned event.  The Warehouse Supervisor will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Warehouse Supervisor 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.   

Operations Team Members are responsible for the setup and tear-down of the facilities and for pre and post event facility cleanliness. They provide and maintain the cleanliness throughout the entire venue as well as keeping the environment safe and hazard free for entertainers, guests, patrons, and staff. They are responsible for the pre-event set up, ensuring the venue is ready to go for all events, and tear-down of event at the conclusion. They must communicate in a friendly, respectful and understanding manner with both colleagues and guests alike. They must politely give consistent, timely and accurate information and find answers when unsure. Must be a team player, cooperate with employees within the department as well as other departments.

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.  

Under general supervision from the Director of Event Services assists in supervising and performing responsible technical and administrative work within the Audio Visual Department; operates technical media equipment; coordinates the work of AV Supervisors, Technicians and skilled labor; serves as liaison between facility users and facility technical staff, for the Overland Park Convention Center (OPCC).  

  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.       

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 Treasury Analyst supports the Treasury Manager in the company’s treasury management functions.  The Treasury Analyst will assist managing the company’s daily cash forecasting and planning with the goal of optimizing the company’s cash flow.  In addition, the Treasury Analyst will be an integral part of maintaining positive relationships with banks and financial institutions and will serve as a key liaison between these groups and OVG.  The Treasury Analyst will work closely with executive management to ensure appropriate financial systems are in place and functioning as intended.     Primary responsibilities include daily cash management across multi-bank platforms and weekly forecasting of upcoming cash inflows and outflows to ensure cash is optimized for operating needs, capital purchases, and debt repayment.  Partner closely with our financial institutions to ensure timely and accurate setup of new bank and merchant accounts.   Strong analytical and organizational skills are imperative, and he/she must be able to handle several projects simultaneously while providing support to the accounting team.

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 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 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.  

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 Congressman Solomon P. Ortiz International Center.     Managed by OVG, Congressman Solomon P. Ortiz International Center purpose is to create, plan and execute outstanding event experiences. To achieve this, our employees must provide the highest levels of guest service by demonstrating our principles of being professional, resourceful, accommodating and precise, while always being safe. To be successful in this role, candidates must be friendly and honest, build strong relationships, continually strive to provide a seamless experience, and be flexible to our guests needs by providing quality services and products through detailed and accurate communication. Team members of the Congressman Solomon P. Ortiz International Center must share in our values of being adaptable to event needs, being aware of guest requirements, showing strong character, and being team centric.