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 rate of $20.00   Benefits for Part-Time...

The part-time Lead Custodian is responsible for ensuring PeoplsBank Arena meets or exceeds standards of cleanliness to the utmost in guest satisfaction before, during, and after all events. Lead Custodians must aid in the oversight of all custodial work.   This role pays an hourly rate of $17.12-$17.98 (per CBA). Benefits as per the union agreement.  

Oak View Group is searching for people to join our team at an Exclusive Members Only Club Restaurant known as the Ra Ra Room by Major Food Group and Oak View Group in downtown Phoenix.   This fine dining concept is hiring experienced hospitality professionals with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism.   The Barback plays a vital support role in ensuring an efficient, clean, and well-organized bar operation. This position works closely with bartenders...

The Line 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 pays an hourly rate of $15.00-$19.00.

The Regional Vice President oversees 10-15 vertical aligned venues (Arenas, Stadiums, Universities) Geographical territory of Hospitality Venues covering states mainly in Southeastern United States, but not limited to the Southeast. The management responsibility includes overseeing District General Managers' and General Managers' financial success, and operational performance of the venue, and maintaining positive client relations. Regional Vice Presidents are also tasked with driving client retention and new business through their Vertical/Geographic scope.  

Each Kitchen Prep Cook’s primary objective is to provide a clean and safe kitchen area for our staff. Prepare food based on recipes and guidelines. Work events as a buffet attendant or station attendant. Wash and clean tableware, pots, pans and cooking equipment. Keep the dish room and equipment clean and organized.   This role will pay an hourly wage of $13.50.    Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.

The Chef is responsible for leading all aspects of kitchen operations to ensure the preparation of healthy, appealing, and high-quality meals. This role oversees menu development, food production, staffing, ordering, inventory management, sanitation, and compliance with all health and safety regulations.   The Chef works closely with department directors to plan and execute food-focused events, supervises and develops kitchen staff, and maintains professional relationships with guests, vendors, and company leadership. The ultimate goal of this role is to ensure...

Under supervision of the Director of Ticketing, the Box Office Attendant is responsible for ticket sales and customer service for all ticketed events at the NOW Arena.   This role will pay an hourly rate of $20.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching  

The Senior Event Sales Manager at Jungle Island is essential in driving sales and managing all aspects of events within our unique Miami venue, ranging from corporate events and social functions to weddings and exclusive gatherings. The ideal candidate will spearhead the development and implementation of sales strategies designed to surpass revenue targets and elevate client experiences.   This role pays an annual salary of $75,000-$80,000 and is commission eligible.  

Under direct supervision from a Lead Housekeeping/Setup Worker, part-time Housekeeping/Setup Workers perform event set-up and tear down, custodial/housekeeping duties and light maintenance tasks as assigned. This is a part-time, as needed position, with no minimum number of hours guaranteed. Work schedules are determined by event activity on an as needed basis. 

The Banquet Captain is responsible for overseeing the successful execution of banquet events, including meetings, conventions, weddings, and other special functions as well as supervision of retail concessions outlets and bar service. This hands-on supervisory role ensures that all aspects of service meet or exceed guest expectations by coordinating setup, service, and breakdown while leading a team of servers and support staff.   This role pays an hourly rate of $21.00-$25.00  

The Private Event Sales Manager is responsible for booking corporate and social private events at Inter&Co Stadium. The Private Event Sales Manager will solicit new private event business with a high priority on outbound sales, increasing revenue, establishing meaningful event planner relationships, and positioning Inter&Co Stadium as the premier location for private events in the Orlando market.   Reporting to Senior Vice President of Content Development & Private Events, Oak View Group (OVG), with dotted line reporting...

The Concessions Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Concession Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Concession Cook must be aware of while operating in the Concession Stand.   This role will pay an hourly rate of $17.00 and is tip eligible

The Facility Operations Technician provides electrical and building maintenance, including, but not limited to, carpentry, plumbing, fire suppression, HVAC, refrigeration, door locks and hardware, painting, and lighting.   The candidate will be assigned to install, maintain, and replace electrical wiring, equipment, and fixtures in the facility and ensures that they are in good working condition, including but not limited to: street lights, intercom systems, electrical control systems, cable wiring, and dropping power as needed.

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 pays an hourly rate of $24.00-$28.00   Benefits for Part-Time roles: 401(k)...

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 Front of House Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Front of House Manager aids the General Manager in overseeing every managerial, full-time and part-time position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Front of House Manager 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, and promotion....

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.