Oak View Group (OVG) is seeking a self-driven CRM Analyst to support the organization’s CRM tools and processes. As CRM Analyst, you will be an essential member of an agile team, responsible for the delivery of functionality to support usage by both internal and external customers.   You will be accountable for researching, analyzing, and documenting clear and actionable business requirements in a way that they can be distributed across one or more development teams, to incrementally deliver desired functionality within Salesforce focused on user experience and enhancements.   This position is open to either the Los Angeles, CA or Austin, TX locations.   This role will pay a salary of between $75,000- $80,000 per annum. 

Under supervision of the Engineering Manager, the Painter will use color theory principles to match shades, follow written and verbal instructions, and use a variety of tools to paint surfaces. In this role you will complete minor repairs and select correct paints and primers

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 Supervisor is responsible for overseeing the food & beverage serving of guests in the stadium at various Concessions stands, bars, and portable food & beverage locations..  The Concessions Supervisor must be personable and able to work in an ever- changing fast-paced environment.  The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The Concessions Supervisor must maintain excellent attendance and be available to work events as scheduled per business need.

The Prep Cook assists in preparing and production of food for the venue at catered functions. Responsible for set-up, sanitation, cleaning and closing of workstation area. Employees will work in an ever changing, fast-paced environment. The employee must maintain excellent attendance and be available to work an event based schedule.    

The Catering Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Catering supervisors are also responsible for training and coaching of the banquet staff.

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.  

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. 

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. 

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 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 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.    

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.   This role will pay an hourly wage of $15.00.    For PT roles: Benefits: 401(k) savings plan and 401(k) matching.  

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 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 Senior Accountant plans and Manage all aspects of financial, accounting, purchasing, and internal control functions for the venue by performing the following duties, personally or through subordinate supervisors.   The Senior Accountant carries out responsibilities in accordance with OVG policies and applicable laws. Other responsibilities include overseeing the interviewing, hiring of fulltime employees; planning, assigning, and directing work; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. 

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 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.