Utilizing independent judgment, the Event Coordinator is primarily responsible for overseeing all aspects of the events taking place in the venue including developing, coordinating, and supervising all event related activities key to the operation of the facility including but not limited to maintaining security staffing plans, labor management, collection and distribution of event information from promoter/show representatives/sports teams, billing preparation/support, customer service representation to our guests and logistics of departmental activities relating to events.  

Undersupervision of Box Office Director and Box Office Supervisor, responsible for ticketsales and customerservice for all ticketed events at the Donald L. Tucker Civic Center.

Undersupervision of Box Office Director, assist in the operation of the box office, implementing and following procedures, overseeing the box office while Director is away, and scheduling and training personnel for OVG at the Donald L. Tucker Civic Center.

Building Services Supervisor is responsible for ensuring standards of cleaning are met, performing custodial quality checks, training new employees on proper custodial procedures, and general maintenance of facilities.

Under general direction, performs advanced journey level and leadwork duties in the technical operation, maintenance and repair of steam generating boilers, electrical generating equipment and auxiliary systems, and centralized air-conditioning systems of a widely dispersed building complex with numerous individual physical plants; performs related work as required.  

Under the direction of the Director of Events & Security, and Event Manager, Event Staff are responsible for maintaining a positive guest experience for all PPL Center patrons. Event Staff enforce all rules, regulations and policies of the PPL Center, while providing excellent customer service.

The part time Building Attendant is an event-driven support position that works in the areas of housekeeping, show care, room sets, event teardown, arena conversions, and grounds maintenance at the Iowa Events Center

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned OVG venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property.  

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 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 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 Zamboni Operator will perform general labor duties as assigned. Duties included but not limited to building conversions for various events, familiarity with all aspects of facility operations and maintenance in addition to ice making, ice maintenance and repair.   This position is based at the PPL Center. PPL Center is a state-of-the-art multipurpose venue in downtown Allentown, PA. The arena seats more than 10,000 for concerts and more than 8,500 for Lehigh Valley Phantoms professional hockey games, making it the region's largest events venue. THe amenities-packed PPL Center, which includes more than 50 premium spaces (suites, loges, party areas) depending on the event, will host more than 150 events each year, offering something for everyone, including the Phantoms, the AHL affiliate to the NHL Philadelphia Flyers, concerts, family shows, trade shows, youth sports, high school and collegiate events, Disney on Ice, conferences, graduations and many more events. PPL Center is currently the main catalyst to the revitalization and growth of downtown Allentown. You can learn more about our venue here: http://www.pplcenter.com/

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 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.

The General Manager is responsible for the efficient, professional and profitable operation of the assigned OVG360 venue.  In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. Responsible for overall management, promotion, and operation of the facility, including construction, purchasing, policy administration, booking, marketing, finance, food and beverage, box office, advertising, security, production, maintenance, and related operations for an Arena/Complex. This position is responsible for the development, coordination and management of all aspects and strategies for the arena's entertainment events.   

  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 Oak View Group 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 Greensboro Coliseum Complex. The Greensboro Coliseum Complex is a multi-building facility designed to serve the citizens of Greensboro and the surrounding area through a broad range of activities, including athletic events, cultural arts, concerts, theater, educational activities, fairs, exhibits, and public and private events of all kinds including conventions, convocations and trade and consumer shows. It is both a primary center of activity for the community and a leading economic generator for this region. The Greensboro Coliseum Complex consists of eight venues including the 22,000-seat Greensboro Coliseum which has a long and distinguished history of hosting ACC and NCAA basketball championships as well as concerts by some of the top names in the recording industry including Paul McCartney, Garth Brooks, Bruce Springsteen, Beyoncé and Jay-Z. You can learn more about our venue here: http://www.greensborocoliseum.com/   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 mentor, train and help employees and volunteers meet company quality standards.   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 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.       

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 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.