The art of meeting begins at the iconic Miami Beach Convention Center; where global business and creative collaboration get a spark of tropical inspiration. We are currently looking for a Full Time Utility Worker to join our team!   Nestled in the heart of Miami Beach, the state-of-the-art convention center offers flexible special event and exhibition spaces near beautiful beaches, fine dining and 5-star resorts. This position is responsible for performing janitorial, housekeeping and set up tasks as directed by the Event Operations Manager and/or Event Services Supervisor.

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.

  The Warehouse Manager is responsible for the effective management and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. The Warehouse Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) any assigned event.  The Warehouse 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, promotion and transfer.  The Warehouse Manager 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.   

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 Catering Sales Manager 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 Catering Sales Manager 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.  

Catering Captain is responsible for supervising and serving guests in the venue dining areas at catering functions.  The Catering Captain must be customer-service oriented and personable. Must be 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.   Catering Captians needed for special events at the Charleston Gaillard Center located at 95 Calhoun St, Charleston, South Carolina. Training provided for those with a limited background. Must have a professional appearance to accommodate high-end clientele. Excellent customer service and a great attitude are required and you must be able to work in a fast-paced environment. Weekend/morning/evening availability is a must!  All servers must pass a company background check. Please call 843-579-6465 or email Nina Salza at Nina. Salza@spectraxp.com for more details. WE ARE LOOKING FORWARD TO SEEING YOU AND BECOME PART OUR WINNING TEAM!!   

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 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.  

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 Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering Manager will be to actively hire, mentor, train and help employees and volunteers meet company quality standards. The employee 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, self-direction and strong technical (computer and POS) aptitude required. 

  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.   

The Cook is responsible for preparing all types of food items in the dining areas in accordance with guidelines of supervisors, managers, and chefs.   This position is based at our Gran Via Buffet. Regardless of what type of culinary mood you’re in, there’s a dish for it at the all-you-can-eat Gran Via Buffet at WinStar World Casino and Resort. This 500-seat buffet restaurant, just steps from the Madrid and London Gaming Plazas, allows you to be the curator of your own meal. The chefs at Gran Via Buffet are masters of blending their own cultural heritage from not just the United States, but Italy, Vietnam and Mexico, to create a thoroughly delicious eating experience. At Gran Via Buffet, the incredible selection will provide even the most picky of eaters something to be excited about. Whether it’s lunch, dinner, dessert or a Sunday brunch, Gran Via Buffet has something for everyone. You can learn more about our venue here: https://www.winstar.com/dine/dining-venues/gran-via-buffet/  

The Dish Machine Operator (DMO) operates, washes, and sanitizes all tableware, serving materials, cooking equipment and small wares.   This position is based at our Gran Via Buffet. Regardless of what type of culinary mood you’re in, there’s a dish for it at the all-you-can-eat Gran Via Buffet at WinStar World Casino and Resort. This 500-seat buffet restaurant, just steps from the Madrid and London Gaming Plazas, allows you to be the curator of your own meal. The chefs at Gran Via Buffet are masters of blending their own cultural heritage from not just the United States, but Italy, Vietnam and Mexico, to create a thoroughly delicious eating experience. At Gran Via Buffet, the incredible selection will provide even the most picky of eaters something to be excited about. Whether it’s lunch, dinner, dessert or a Sunday brunch, Gran Via Buffet has something for everyone. You can learn more about our venue here: https://www.winstar.com/dine/dining-venues/gran-via-buffet/  

The Operations Supervisor manages, supervises, and coordinates event setup activities and daily operations for the facility. The Operations Supervisor manages the efficiency of its employees and is responsible for staff assistance to the Director of Operations.  

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 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.

Catering Captain is responsible for supervising and serving guests in the venue dining areas at catering functions.  The Catering Captain must be customer-service oriented and personable. Must be 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.   Catering Captians needed for special events at the Charleston Gaillard Center located at 95 Calhoun St, Charleston, South Carolina. Training provided for those with a limited background. Must have a professional appearance to accommodate high-end clientele. Excellent customer service and a great attitude are required and you must be able to work in a fast-paced environment. Weekend/morning/evening availability is a must!  All servers must pass a company background check. Please call 843-579-6465 or email Nina Salza at Nina. Salza@spectraxp.com for more details. WE ARE LOOKING FORWARD TO SEEING YOU AND BECOME PART OUR WINNING TEAM!!   

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 Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering Manager will be to actively hire, mentor, train and help employees and volunteers meet company quality standards. The employee 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, self-direction and strong technical (computer and POS) aptitude required. 

The part time Electrician performs Journeyman electrician level and leadwork duties, under general direction, in the technical operation, maintenance and repair of electrical generating equipment, fire and smoke detection system, HVAC, building automation systems, and auxiliary systems throughout the Iowa Events Center.  Responsible for performing skilled tasks in accordance with the standard practices of the electrical trade.  Accountable to the full time Electrician and/or Asst Chief Engineer and Chief Engineer.

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