The Event Manager will manage every aspect of their assigned events from the advance planning stages through theend of the event. He/she will create event plans and diagrams, guide clients through the planning process and execution of the event. The EM is responsible for ensuring overall customer and attendee satisfaction and experience.   Essential Job Functions (including to but not limited to): - Plan, detail, and supervise all assigned events - Create and distribute event resume sheets prior to every event - Participate in production meetings to discuss upcoming events - Create event diagrams for clients - Function as a liaison between users of the facility and the facility staff - Coordinate Food and Beverage needs with the catering department - Assist sales with event logistics for closing proposals - Provide leadership and guidance for event personnel - Work with outside vendors for scheduling equipment or building move in for event decorating - Analyze challenges, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of organizational objectives - Communicate clearly and concisely in the English language, both orally and in writing - Establish and maintain effective working relationships with lessees/clients, co-workers, part-time staff, contractors, patrons/public and municipal officials - Work a flexible schedule, including long nights, early mornings, weekends & holidays as needed - Complete all duties with a customer service focus through teamwork & dedication to Spectra’s principles - Assist in the preparation of building to meet the requirements of upcoming events/shows - Assist with the completion of pre-show event financial estimates - Assist with the completion of post-show event settlements - Advise lessees on services available from independent contractors for events - Recruit, train, and supervise event staff - Function as a liaison between users of the facility and the facility staff - Recommend and evaluate required event staffing levels - Coordinate communication between building staff and show staff during load-in and load-out - Investigate and resolve event-related complaints in a professional manner ensuring customer satisfaction - Communicate with municipal officials, including police, fire and medical services, event staff and the public to ensure the security of patrons and events run smoothly - Assist with parking garage management as it pertains to events - Actively participate on internal committees and customer service program - Review emergency planning procedures with all event staff and clients as needed - Serve as Manager on Duty as scheduled   Nonessential Functions: - Experience with AutoCAD, Event Draw, or Social Table is preferred but not required - Other duties and responsibilities as assigned

The Director of Food & Beverage is responsible for overseeing all food and beverage event functions and direction of the kitchen’s daily activities in accordance with Oak View Groups’ policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Food & Beverage 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. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events.     The Director of Food & Beverage is responsible for ensuring quality food and beverage is served to the guests. The Director of Food & beverage will assist the Executive Chef in preparing and cooking meats, soups, and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage is responsible for hiring and training or ensuring that all kitchen staff is properly trained as well as conducting training for banquet staff, including Banquet Managers, Captains, and Servers to ensure accurate room sets and food service delivery for all events. The Director of Food & Beverage 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 and self-direction required.

The Bartender is responsible for all set-up, organization & maintenance of bar, all opening & closing procedures, cash handling, inventory and service to clients.

The Housekeeping Specialist / Team Member is responsible for the routine cleanliness of the facility, in addition will assist in set-up, show care and clean-up of events.

The Kitchen Steward is responsible for the sanitation of all kitchen equipment, cooking utensils, dishware, glassware, and silverware, as well as the kitchen.   The employee must maintain excellent attendance and be available to work events as scheduled per business need.  Ability to work a flexible schedule including nights, and weekends

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment.  These cooks must also maintain excellent attendance and be available to work events as scheduled per business need.

The Banquet Server will assist the Food and Beverage Manager and Event Manager in serving the guests during banquet functions to ensure a positive guest experience.