The Set Up Labor staff member is an on call, per event employee who will work in the areas of room sets and arena conversions at the Greenville Convention Center.

The Housekeeping Labor staff is responsible for ensuring facility meets or exceeds standards of cleanliness to the utmost in guest satisfaction before, during, and after all events. Custodial staff must possess the knowledge, skills and abilities as well as be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

Under direct supervision from the Public Safety/Security Supervisor, the Security Guard provides general protection of facility property and personnel; monitors facility and protects against fire, damage and theft; provides general information and assistance to facility guests; and serves as the lead for all Base Security systems. In the absence of the Director of Safety & Security and/or Security Coordinator, the Security Guard may receive event-related instructions from Event Managers or general instructions from the Manager on Duty and/or the Assistant General Manage   OVG, an industry leader in sports, entertainment, and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization. 

Under direct supervision from the Assistant Director of Operations, the Operations Coordinator will perform oversight of daily operations as assigned, set-up/teardowns, groundskeeping and provide operational coverage for all scheduled events and/or performances. The Operations Coordinator may receive instructions from the Assistant Director of Operations or Assistant General Manager. The Operations Coordinator will work closely with the Cotton Bowl Managers, Event Managers, F&B Managers and contracted labor staff on all events within and around the Fair Park campus. Other duties include assisting other departments as needed and the maintenance and proper use of all operational equipment within and around the Fair Park campus.

The role of the housekeeping position is to ensure a high level of cleanliness and client satisfaction. Job duties include provide cleaning services to our administrative offices, lobbies, ballrooms, meeting rooms, exhibit hall floors, windows, escalators and restrooms. The housekeeper is responsible for maintaining an overall cleanliness of the building as well as coverage during events. Must be reliable, hardworking, and willing to work nights and weekends.   Applicants may be subject to drug testing and background checks.

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

The Operations Supervisor directs, manages, supervises and coordinates event setup activities and operations for the facility and provides responsible staff assistance to the Director of Operations.  

This is a PART TIME, EVENT BASED POSITION. Primarily nights & weekends.  DRV PNK Stadium in Fort Lauderdale, Florida is home to Inter Miami Club de Futbol MLS team, MLS NEXT Pro team Inter Miami CF II and a youth Academy for ages U-12 to U-17 as part of the MLS NEXT program.  The 34-acre centralized facility is inclusive of the 19,100 fan capacity DRV PNK Stadium, a 50,000 square foot training center and seven fields.  The Stadium and facility also hosts many other live events and privately catered events.    The Catering Event Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.  

To oversee 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.  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.     

The Housekeeping Manager provides direct supervision to the housekeeping staff, including full time venue housekeepers, part time staff and temporary workers.   The Housekeeping Manager directs, manages and supervises the custodial and housekeeping activities and operations for the facility. This position requires daily housekeeping and evening/weekend housekeeping duties

The Field Superintendent plays a critical role in the success of Cotton Bowl Stadium.  Reporting to the Stadium Manager, this position is responsible for the day-to-day maintenance of the playing turf through regular mowing, maintenance, fertilization and irrigation.  The Field Superintendent also supports other Fair Park Dallas work groups including Horticulture, Operations and Events by performing tasks related to event and facility readiness across the Fair Park campus.

The Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction.   The Durham Convention Center is owned by the City and County of Durham and operated by OVG Venue Management. OVG, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together we transform events into experiences. These experiences create excitement, make memories and create economic impact for the City of Durham. Come Join Us!    

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 at times may require early morning, days, nights, weekends, and holidays.

OVG 360 is currently seeking individuals who are seeking part time work and will be responsible for participating in set-up and clean-up activities for events and general maintenance at Tony's Pizza Events Center.

The F&B Utility Team Member assists in back of house and front of house operations of the F&B department.  Areas of focus include providing barback services and assisting with the dish room, trash removal, and other stewarding duties. The employee must maintain excellent attendance and be available to work events as scheduled per business need.

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 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.