Under the direction of the AGM and Director of Operations, the Operations Manager provides direct supervision to full time and part time staff, specifically in the areas of event set up, housekeeping and overseeing post event cleanings at the Atlantic City Convention Center  

This position is responsible for assisting the VP of Sales with long-term bookings and assisting in supplementing long-term booking activity with short-term tradeshow, consumer, and some local event booking. Service and contract prospective and confirmed clients and facilitate transition of clients from sales to event planning.  

Under the direction of the Operations Manager/ Director of Operations, provides direct supervision to all Operation staff, specifically in the areas of housekeeping, overseeing both daily non-event, and event pre and post cleanings of the AC Convention Center and/or Jim Whelan Boardwalk Hall

  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.