The Director of Event Services plans and directs all aspects in the servicing of facility events by performing the following duties, personally or through subordinate supervisors.  The Director of Event Services directly supervises the Event Management staff and works collaboratively with operational departments such as Engineering, Setup & Housekeeping, Public Safety, Guest Services, Parking, and Information Technology, and carries out supervisory responsibilities in accordance with OVG’s policies and applicable laws. Other responsibilities include overseeing the interviewing and hiring of fulltime employees; planning, assigning, budgeting, directing work; performance appraisals;...

The Catering Sales Manager has a primary duty of making sales and obtaining orders or contracts for venue.  This position is responsible for generating, managing and coordinating outside catering sales, as well as initiating, directing and implementing marketing functions in the Catering Department.  The Sales Manager will independently manage and oversee all aspects of full group operations from reservation, through contract negotiation and finalization, to group reception and event catering.    The Catering Sales Manager maintains a...

The Banquet Captain coordinates and oversees the entire banquet and concessions functions to ensure proper execution and ensure guest satisfaction.   This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule.    This role will pay a wage within the range of $20 to $22 per hour.  

The Kitchen Steward 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. Kitchen Steward is also responsible for the proper sanitation, cleanliness, and storage of all products and equipment in the kitchen.  

The Cook II is responsible for all culinary preparation and cooking of: soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, and breads. The Cook II is able to create meals and prepare food items according to a recipe with little to no assistance.  

The On-Call/Part-Time Banquet Server will provide ultimate hospitality for guests in a fast-paced, high volume event & banquet environments.   This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule.    This role will pay a...

The Cook I is responsible for all kitchen prep work as well as assisting in preparing and cooking basic menu items in a fast-paced environment. Cook I is also responsible for the proper sanitation, cleanliness, and storage of all products and equipment in the kitchen, helping the dishwashing and kitchen stewarding team as needed.    This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and...