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.    

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 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 General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned Spectra 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.   Salary Range of $75,000 to $90,000 DOE and Bonus eligible    Benefits: 401(k) savings plan and 401(k) matching

The Office Manager will provide administrative support to all OVG departments (concessions, catering) at the venue, as well as to the General Manager.  Administrative duties may include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties.  The Office Manager will be responsible for managing a full range of accounting operations, including A/R, A/P, payroll reporting and GL entries.  Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company

Assists the Box Office Manager with day-to-day operations at the box offices at the XL Center in Hartford, CT and the Pratt & Whitney Stadium at Rentschler Field in East Hartford, CT. Assists with ticket operations, utilizes software for all event creations and financial reports, and maintains all relevant policies and procedures.   This role has a pat range of $16.83phr to $20.19phr. 

The Conference Center Sales Manager is responsible for promoting and booking events in the Edward D. Hansen Conference Center through an aggressive marketing and sales program, working with clients on rates and contract terms and conveying this information to all departments.    

The In-Seat Service Attendant will provide ultimate hospitality for guests in a fast-paced, high volume environment.  

The Cashier Attendant utilizes a cash register and assists guest with payment at our self checkout kiosks.  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.  

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 provide on-site consultation, coaching, 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 consult w/ PSU Concession Managers to ensure a positive, harmonious, compliant and cooperative work environment.   The Executive Chef is responsible for providing 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 responsible for the effective leadership 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 General Manager is responsible for the efficient, professional, and profitable operation of the food service operations at the assigned OVG venue.  This individual ultimately provides Consultation while influencing 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 Consulting the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. General Manager will oversee the PSU Athletic Department Concessions Team in this role.  Cultivating relationships and creating revenue generating plans and strategies.  General Manager must be a great communicator and lead the charge and direction of the concessions program in multiple PSU venues.  

Utilizing independent judgment, the Director of Operations and Event Services manages, supervises and coordinates the day-to-day operations of the venue including engineering, maintenance, set up/changeovers, custodial/housekeeping, grounds keeping, and is responsible for overseeing all aspects of post-booking stage and service delivery methods for events. They direct, manage, supervise, and coordinate the activities of the operations and event services staff assuring the highest quality service program to assure rebooking of events. Provides highly responsible staff assistance to the General Manager.

The Concessions Stand Attendant assists in the preparation and staging of all food & beverage items within assigned location.  Ensures quality of food presentation. Additionally, they will be interacting with guests and providing assistance in all transaction at self-checkout areas and on occasion could have cash handling duties where needed.  Must be able to maintain excellent attendance in accordance with the attendance policy.    

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 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.  

Under general supervision of the Director of Operations, the Chief Engineer manages, supervises and coordinates the maintenance of the mechanical, HVAC, electrical systems, plumbing and related equipment for the stadium. The Chief Engineer also plans and oversees the Capital Improvement Program and a variety of projects determined by Executive Management.

Under the direction of the Director of Marketing & External Relations, directs and executes the functions of the Marketing Department of the Miami Beach Convention Center (MBCC) & City Center Campus (Pride Park, Collins Canal Park, Rum Room, and Venu) through media and public relations, online and digital marketing, sponsorship, advertising, promotional activities, and marketing collateral. Enhances the image of the venue and its campus while promoting goodwill in the community. Basic functions include sponsorships sales and servicing, along with finding ways to grow revenue for the venue, campus and events while maintaining high levels of client services and excellence in customer service. 

The Concessions Manager(CM) is responsible for the effective management of venue food and beverage operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties,event planning support, food preparation and production, and any other tasks assigned by the GM.  The CM mustprovide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth operation of the Concessions Department.    The CM will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, andmay initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion, and transfer.  The CM will provide oversight and resolution responsibility for employee performance issues.  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 including large volume sales and large volume ordering. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.   

The Operations Coordinator supervises and directs the day-to-day operations of the facilities. The position provides leadership and direction to part-time staff about building policy and procedures.