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

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 Executive Chef has the primary duty of managing the culinary team, and 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.      This position is based at our Isotopes Park.  Opened in 2003, Isotopes Park is considered one of the finest facilities in baseball, incorporating state-of-the-art amenities with traditional charm and intimacy. Isotopes Park, affectionately called "The Lab," features 11,124 seats, all of which come complete with chair-backs and cup holders. Beyond the right field fence is the berm, a popular place for families to stretch out on a blanket and enjoy some baseball on a starry southwestern night, while nestled behind the bullpens in left is the McDonald's Picnic Pavilion, which can accommodate up to 500 people in four tiered seating areas. You can learn more about our venue here: http://www.greensborocoliseum.com/

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 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.  

Receptionist is an on-call; per event employee who represents the Iowa Events Center both in person and on the phone as initial contact for prospective clients, the general public, and company inquiries. Receptionist will also assist guests with event questions, information and route necessary calls to appropriate personnel.

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 Iowa Events Center.  They are responsible for providing a safe environment for our guests and ensuring all service needs are met.  Guest Service Attendants will work in positions as needed including; usher, ticket taker, suite staff and door guards.

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 Spectra’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.  

• Work as a part of a team to perform general labour in order to convert the venue prior to, and after each event.

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 Concession Cook is responsible for preparing concession 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 stands. The selected candidate must maintain excellent attendance and be available to work as scheduled per business needs.  

The Concession Warehouse Runner is responsible for stocking/rotating inventory for all concessions stands, portable carts, and bar locations. This work schedule is event driven and will require early morning, days, nights, weekends, and holidays.  

We are here to create great experiences for each guest, client and employee who enters the arena. We are looking for a dynamic individual that can help take our “Guest Experience” quality to the next level. The ideal candidate must exercise good judgment and public relations skills in dealing with guests, employees, and clients as well as be available for the majority of Chaifetz Arena events. 

This Operations Manager reports to the General Manager and is responsible for assisting in the administration, planning, budgeting and direction for the operations of the Center including front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Insures an effective and cost efficient program by controlling the Operations budget, and performs related day to day responsibilities as required.   Coordinates all elements of facility operations including budgeting, purchasing, directs the operation and maintenance of the mechanical, electrical, HVAC, custodial, grounds, sound, lighting, a/v equipment, tele-communications systems, security, smoke/fire detectors and traffic control. Manager will serve as facility safety chairman to maintain a safe and secure facility for the public and employees.

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.

This position is committed to providing World Class Service for all Donald L. Tucker Civic Center arena events.  The Overnight Building Security position is responsible for ensuring the safety and security for all events.  Special security assignments may be available during non-event days/nights.  The security team is a provider of direct service to our guests and must exhibit a professional and courteous demeanor at all times.

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.