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.   Salary Range $15.00/hour

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.   Salary Range $15.00hr

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.   Salary Range $20.00 - $22.00/hour

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.  

Food and Beverage Supervisor is responsible for overseeing the serving of guests in the venue dining areas catering functions.  The Food and Beverage Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Food and Beverage Supervisor will assist the Food and Beverage Managers with projects including training, inventory and special events.   The Food and Beverage Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.  

The Ticket Seller is responsible for selling tickets to the general public, while providing general information to patrons. This is a part-time position that requires the availability to work flexible hours during events, evenings, weekends, and some week days.

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.

The Crown Complex is seeking individuals to join our street team. Street Team Members are on call event-driven positions for those who are passionate about entertainment and marketing and are looking to enhance the experience and awareness of live events.

The Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.

A Guest Service Attendant is an on-call, per event employee who will act as primary provider of direct service to guests as they are entertained at the Crown Complex.  They are responsible for providing a safe environment for our guests and ensuring all service needs are met.  Guest Service Attendants will work out of Guest Services booths and spaces primarily and other spaces as necessary.

A Guest Service Attendant is an on-call, per event employee who will act as primary provider of direct service to guests as they are entertained at the Crown Complex.  They are responsible for providing a safe environment for our guests and ensuring all service needs are met.  Guest Service Attendants will work out of Guest Services booths and spaces primarily and other spaces as necessary.

The Bartender is responsible for all set-up, organization & maintenance of bar, all opening & closing procedures, cash handling, inventory and service to clients.

The Housekeeping Specialist / Team Member is responsible for the routine cleanliness of the facility, in addition will assist in set-up, show care and clean-up of events.

Responsibilities The Leave Coordinator will be responsible for processing the leave of absences for union and non-union employees, monitoring the third party determination of FMLA eligibility, responding to escalation and data requests and sending out reports and updates regarding the status of employee's leave of absence requests to location contacts. This position is also responsible for reconciliation of any benefit deductions related to employees on leave as needed, and coordination of leave pay due to employees with payroll.  This position will serve as a liaison between the employees, vendor and location management to manage the coordination of employee work restrictions and accommodations.

The Ice Arena Representative acts as the primary provider of direct service to guests as they are entering, participating and leaving Coral Ridge Ice Arena. They are responsible for providing guest service, admission transactions, and a safe & clean environment, ensuring all service needs are met.  Individuals work in various positions as needed including, but not limited to, cashier, skate rental, housekeeping, and guest service.

The Sales Manager will ensure the sales team at the facility meets all individual and departmental sales goals.   This position is responsible for the overall tasks related to Sales for the facility and will also lead all sales personnel in establishing goals, procedures and daily duties.

The Kitchen Steward is responsible for the sanitation of all kitchen equipment, cooking utensils, dishware, glassware, and silverware, as well as the kitchen.   The employee must maintain excellent attendance and be available to work events as scheduled per business need.  Ability to work a flexible schedule including nights, and weekends

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment.  These cooks must also maintain excellent attendance and be available to work events as scheduled per business need.

The Banquet Server will assist the Food and Beverage Manager and Event Manager in serving the guests during banquet functions to ensure a positive guest experience.

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.