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The Suite Attendant will provide ultimate hospitality for guests in a fast-paced, high volume environment.
This role will pay an hourly rate of $10.00 to $12.00 and is tip eligible
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
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.
This role will pay an hourly wage of $13.00 to $16.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
The Warehouse Worker is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment...
The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional
The Bar Lead stocks and oversees the execution of all beverage services within the Food & Beverage department. The primary function of this role...
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 Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly rate of $13.00 to $16.00
The Concession Stand Lead is responsible for overseeing the food & beverage serving of guests in the stadium at various concession stands, and portable food locations. The Concession Stand Lead must be personable and able to work in an ever-changing fast-paced environment. The Concession Stand Lead will assist the Concessions Supervisor, Concessions Manager, and the rest of the OVG leadership team with projects including training, inventory, and special events.
The Concession Stand Lead must maintain excellent attendance and be available to work...
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...
The Bar/Beverage Supervisor coordinates and oversees the planning and execution of all beverage services within the Food & Beverage department. The primary function of this role is to provide control and oversight over the preparation...
The Concessions Worker prepares and serves concession items to guests. Prepares and pours beverages and serves them to guests. Ensure quality food presentations. Utilizes a cash register and accepts payment. Must be able to maintain
The Concession Cook is responsible for preparing menu items utilizing cooking equipment in a...
The Hospitality Runner supports event operations by assisting with venue setup, maintenance, and cleanup. This role is essential to ensure smooth event execution in a fast-paced, team-oriented environment.
The Banquet/Picnic Server provides friendly, efficient food and beverage service in a fast-paced, high-volume event environment. This role plays a key role in delivering exceptional guest experiences during banquets, picnics, and
The Picnic Lead oversees assigned picnic events from planning through completion, supervising event staff and ensuring smooth operations and an exceptional guest experience. This role serves as the primary point of contact for event execution and customer satisfaction.
The Suite Captain oversees and coordinates suite operations during events to ensure flawless execution and an exceptional guest experience. This role serves as the on-site leader for suite service staff and acts as a key liaison between culinary, service, and operations teams.
