The Concessions Supervisor is responsible for overseeing the food & beverage serving of guests in the arena at various concessions stands, bars, and portable food & beverage locations..  The Concessions Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The Concessions Supervisor must maintain excellent attendance and be available to work events as...

Greet customers. Scan and review ID’s to validate customers age that wish to purchase and consume alcohol onsite. Ensure 21 and up wristbands are placed on customers' wrist according to policy. Maintain the integrity of Oak View Group's and Spectrum’s Core Values. Perform a variety of tasks while working under general supervision.   This role will pay an hourly wage of $20.00.   

The Chesapeake Arena on the campus of UMBC is looking for friendly, motivated individuals to work the ticket sales windows at the Box Office. As a ticket seller, you will assist all patrons with purchasing tickets at walk up and troubleshooting potential ticket issues they may have.   This role will pay an hourly wage of $15.00.    Benefits for PT roles: 401(k) savings plan and 401(k) matching.  

The Operations Manager reports to the Director of Operations and is responsible for managing all elements of facility operations including budgeting, purchasing, event changeovers, equipment maintenance, telecommunications, security, custodial, audio/visual, and safety.    This role will pay a salary of $45,000 to $51,000.   Benefits 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 12...

Under general supervision of the Sr. Sustainability Manager, the Loading Dock Manager will oversee the daily operations of our dock facilities at McCormick Place. They will be responsible for the overall leadership, planning, administration, and management of the McCormick Place Convention Center (MCPL) dock operations and logistics. The Loading Dock Manager will collaborate with various internal MCPL departments, clients, exhibitors, vendors, and contract partners to coordinate and execute the move-in and move-out processes for events, ensuring compliance with MCPL policies. Additionally, the Manager will oversee our loading dock personnel (General Service Contractor, Waste Management, Event...

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  

Premium Services Manager is responsible for overseeing the execution\service of all Suites Services & Catered Events. The Premium Services Manager must be personable and able to work in an ever- changing fast-paced environment. The Premium Services Manager will be responsible for training and developing all service staff.     The Premium Services Manager must maintain excellent attendance and be available to work events per business need.   This job has a pay range of $50,000-$60,000 per year. 

The Catering Operations & Sales Director  is responsible for managing all aspects of the catering process from receipt of the initial inquiry through event execution including the sale, planning, and post event follow-up.  This role will pay a salary of 60,000 to $70,000. + % Commission   For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation...

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.  

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role will pay an hourly rate of $9.24 plus tips   Benefits for PT roles: 401(k) savings plan and 401(k) matching.   the job end on Dec 31, 2024

The Executive Chef will report to the VP of Culinary Operations.  The Executive Chef is responsible for overseeing 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.  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...

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 General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  

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 Restaurant Supervisor assists the F&B Director in overseeing day-to-day operations including casual, fine dining, private events & banquets, and bartending operations. The Restaurant Supervisor coordinates with the Member Experience Director, the Event Sales Director, and the event host to ensure that all events are well organized and that the expectations of the Member and host are exceeded.   This role will pay an hourly rate of $10.00 plus tips  

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 $10.00 to $14.00.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.  

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 $12.00 to $14.00.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.  

This person will be responsible for maintaining the cleanliness of the clubhouse and all areas inside the club. Dusting down furniture, counters and window seals. Keeping all restrooms cleaning throughout the day and during events. Vacuuming the dining and event space daily, disposal of all trash from dining, event areas and restrooms. Refilling sanitizers in restrooms and event space. Check in and out with supervisor before and after your shift.   This role will pay an hourly wage of $14 to $16.   Benefits for FT roles: Benefits: Health,...

The Cook I is responsible for all kitchen prep work as well as assisting in preparing and cooking basic menu items in a fast-paced environment. Cook I is also responsible for the proper sanitation, cleanliness, and storage of all products and equipment in the kitchen, helping the dishwashing and kitchen stewarding team as needed.    This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts...