Under general direction from the Operations Manager, the Housekeeping Supervisor directs, manages and supervises the custodial and housekeeping activities for the facility. Responsible for routine cleaning and supervising cleaning of all areas of the facility. 

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, 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   Given the small size of the OVG onsite office (usually 2 FT employees), it is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist OVG staff where needed. In light of the sometimes seasonal and event-driven nature of our business, the successful incumbent will have the ability to focus on and prioritize the administrative duties that are most critical and time-sensitive.  

Under general direction from the Operations Manager, the Housekeeping Manager directs, manages and supervises the custodial and housekeeping activities for the facility. Responsible for routine cleaning and supervising cleaning of all areas of the facility. 

The Box Office Manager will direct, manage and supervise all ticket office functions including staffing, cash control, event management and third party/vendor relations.

The Custodial Services Worker cleans and maintains assigned area(s) to meet customer and satisfaction. Essential functions and responsibilities of the position may vary based on the event or project assigned.  

The Operation/Changeover staff will assist in coordination and execution of event setup activities and operations for the facility and provides responsible staff assistance to the Director of Event Operations and Operations Manager.

The Concessions Manager is responsible for the effective management of venue concessions 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 DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.    The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may 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. 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.     Salary: $55,000- $60,000 per year    For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).   For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

The Sales and Marketing Manager is responsible for planning and implementing sales and marketing strategies, both short and long range, targeted toward existing and new markets by performing the following duties personally or through subordinates.

The Concessions Manager is responsible for the effective management of venue concessions 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 DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.    The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may 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. 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.    

To oversee the 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.  Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.  The Executive Sous Chef is responsible for the effective management and operation of the public food 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 GM or Executive Chef.   The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment.    This is a key position for the effective and profitable operation of the business. The Executive Sous 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 contributes to Starbucks success by providing legendary customer service to all customers. This job creates the Starbucks Experience for our customers by providing customers with prompt service, quality beverages and products, and maintaining a clean and comfortable store environment. Models and acts in accordance with Starbucks guiding principles.  

We are looking for an experienced and motivated Manager of Financial Reporting to leverage their accounting experience to ensure the timely and accurate completion of internal management reports and US GAAP financial statements of the Company and its subsidiaries. As the Manager of Financial Reporting, you will be acting as the liaison between our accounting and finance team and the external audit team.   This role has a salary range of $140k-$160k For FT roles:   Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).   For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

Plans and directs the activities of events that serve food and beverages. Have a wide variety of daily duties which include; estimating, ordering, arranging, supervising, recording and overseeing all food, beverage and equipment. Coordinate with and provide excellent service to venue clients, while working with them on their event needs.

The Assistant Food Manager is responsible for the effective management and running of concessions operations within a specified geographical area. The Concessions Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.

The Concessions Stand Supervisor assists in the preparation and staging of all food & beverage items within assigned location. Oversees operation of concessions directing front of house and back of house staff. 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 copywriter is responsible for editing, proofreading and writing copy for a wide variety of marketing materials and mediums, including sales/promotional collateral, RFP responses and pitch decks, press releases, creative assets (web/digital, social, email, print, etc) and other duties as assigned. The copywriter will be responsible for crafting copy that is consistent with brand standards for OVG360. The copywriter reviews the accuracy of all digital and print creative/messaging produced for corporate initiatives. This position supports overarching storytelling, checks grammar, spelling and punctuation and works with reference materials supplied by the marketing communications team, in addition to the business development, sales, marketing and creative services teams to ensure copy is executed and delivered error-free and on time. This position focuses on quality control across increasingly complex assignments.

This position is the primary contact with the guests at the facility. The position requires knowledge of the building and its services also to provide a safe and enjoyable environment for the building patrons.

The Parking Attendant is responsible for managing the daily operations and event day operations parking garage. The Parking Attendant will be the first point of contact in providing a memorable first impression for all guests and employees by providing direction and answering any questions guests may have.

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event; hire, train, schedule and supervise all event staff; oversee building security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff/security and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.  

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.