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.  

The Sales Manager for Food & Beverage has a primary duty of making sales and obtaining orders or contracts for venue.  This position is responsible for generating, managing and coordinating outside catering sales, as well as initiating, directing and implementing marketing functions in the Catering Department.  The Sales Manager will independently manage and oversee all aspects of full group operations from reservation, through contract negotiation and finalization, to group reception and event catering.    The Sales Manager for Food & Beverager maintains a consistently positive and professional relationship with internal and external clients. The Sales Manager will handle sales and customer service issues including providing outstanding customer service; researching, resolving and clarifying invoice questions; and providing knowledgeable and appropriate suggestions regarding menu selections.  The Sales Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to assist with general catering operations as needed.     

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 Donald L. Tucker Civic Center.     Managed by OVG, the Alameda County Fairgrouds 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 Alameda County Fairgrounds must share in our values of being adaptable to event needs, being aware of guest requirements, showing strong character, and being team centric.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.   This role will pay an hourly wage of $19 to $21.  For PT roles: Benefits: Eligible to accrue sick leave; 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.   This role will pay an hourly wage of $17 to $19.  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 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.   This role will pay an hourly wage of $15.50.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.  

JOB TITLE:                        BACK LOT SECURITYCompany:                              OVG360Location:                                Donald L. Tucker Civic Center at Florida State University – Tallahassee, FLReports To:                          Director of Events and Event Coordinator FLSA Status:             Part-Time, Hourly; Non-Exempt EEO Status:               Professional   This Back Lot Security position is committed to providing World Class Service for all Donald L. Tucker Civic Center back parking lots for all events and is responsible for the validation and protection of VIP guests and employees and their vehicles.  The position is responsible for providing a positive first impression with World Class Service.  The position requires physical activity including standing, walking, and climbing stairs.  The position will be expected to work with the Event Staff, Security and Parking Staff to ensure a safe and secure environment for all guests. The Back Lot Security is a provider of direct service to our guests and must always exhibit a professional and courteous demeanor.

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.  

Security staff under direction from the Security Lead is responsible for shipping and receiving items within the Utah Valley Convention Center along with the prevention, detection and reporting of safety concerns on UVCC property; assists staff, clients and visitors to the facility.

The Director of Marketing at Pan American Center is responsible for the promotion of concerts, sporting events, conventions and shows within the facility, while developing creative marketing campaigns that promote public/community awareness. He/she is responsible for maintaining relationships with media partners, and ensuring fulfillment of contracts while overseeing the media buying and billing process. This individual will manage, supervise and coordinate all the activities of the Marketing department and assist the General Manager in booking and sales efforts to reach budget goals and generate revenue for the facility. The Director of Marketing will develop and implement marketing plans for the facility/events, manage event advertising budgets/promotions, engage in booking/sales calls with potential facility users and assist in developing new events for the facility.

The Director of Finance at the Pan American Center plans and directs all aspects of financial, accounting, purchasing, and internal control functions for the venue by performing the following duties, personally or through subordinate supervisors.   The Director of Finance directly supervises the Finance Department and carries out supervisory responsibilities in accordance with OVG’s policies and applicable laws. Other responsibilities include overseeing the interviewing, hiring of fulltime employees; planning, assigning, and directing work; performance appraisals; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

Pan American Center is a multi–purpose arena in Las Cruces, New Mexico, located on the campus of New Mexico State University. The arena has a current seating capacity of 12,515 people. The arena serves as home of the New Mexico State Aggies Men's and Women's Basketball and Women's Volleyball teams.   The Director of Operations at the Pan American Center, utilizing independent judgment, assists the General Manager in managing, supervising and coordinating all day-to-day operations of the venue, including engineering, maintenance, set-up/changeovers, custodial/housekeeping, grounds keeping. Assists in providing overall administrative planning, direction, and policies to staff, assuring the highest quality service program to assure booking/rebooking of events. Director of Operations ensures an effective and cost-efficient program by controlling departmental operating budget as well as providing highly responsible staff assistance and management to the General Manager.  

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.    This role will pay a wage of $75,000.  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.

Undersupervision of Box Office Manager and Box Office Supervisor, responsible for ticketsales and customerservice for all ticketed events 

Concessions Pouring Staff Job Description:   We are in search of members of the community to join our team! We host events throughout the year however, we are currently hiring Alcohol (beer & wine) pouring staff for the upcoming Fair Season.     This is a Entry Level Position Position Pay: $15.50 + Tips For PT roles: Benefits: 401(k) savings plan and 401(k) matching.   If interested, please submit your applications today!

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef 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.   This role will pay a wage of $58,240.00 to $60,320.00 annually.  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 General Manager is responsible for the overall day to day management, promotion and operation of the facility, identify capital projects and equipment for Conference Center, review and approve all  booking agreements, CVB leads and assist the sales team in negotiations, liaison with marketing for consumer shows and general PR, review and approve monthly financials, conduct monthly financial reviews with Executive Team, develop Center budget, liaison with human resources, develop revenue generating ideas with food and beverage, liaison with box office for consumer shows, liaison with security for pro-active client and venue needs, develop operational expectations, liaison with parking and related operations by performing the following duties personally or through subordinates.  

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.  

  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.      Salary Range is $75,000-85,000 

The position reports directly to the Director of Marketing/AGM, Business Operations, and will develop, analyze and execute marketing campaigns while managing and inspiring the team.  This connected individual will lead the charge in building brand awareness, expanding customer base and increasing customer engagement.  We are looking for an experienced and versatile senior marketing manager that is comfortable with day-to-day marketing and social activities as well as long term strategy.  This position will interact with guests, tenants and promoters and requires the ability to communicate with a focus on delivering a world class guest experience.