Under general direction from the Chief Engineer and Engineering Supervisor, the Engineering Technician performs a variety of routine and advanced inspection, servicing, installation and repair tasks in multiple trades to maintain Duke Energy Convention Center's buildings, equipment, furnishings, fixtures and campus in proper condition; and to provide temporary electrical, air, water and gas services in support of exhibitions, trade shows and other events.   This position includes assignment of up to a scheduled 12-hour work shift; varying days and shift times including holidays and weekends. In the absence of management, the Engineering Technician may receive functional event related instructions from the Event Manager(s), or general instructions from the Director of Operations or Assistant General Manager.

The Assistant Box Office Manager will support in the day-to-day operations of the Snapdragon Stadium Box Office including event builds, financial reporting and managing part time event staff. Selected candidate will be responsible for providing excellent customer service to season ticket holders and individual event purchasers at Snapdragon Stadium. 

To monitor, control, and audit all financial transactions, and to perform a full range of professional accounting duties involved in fiscal management, record keeping, reporting and financial analysis of the facility. 

The position is primarily responsible for all day-to-day accounting functions including general ledger, accounts receivable, accounts payable, payroll and financial statement preparation. Further duties include Human Resources coordination, assisting the Director of Finance with budgeting and financial reporting, and assisting with customer service initiatives on event days.

The Event Supervisor is a part-time, hourly-paid position that plays a vital role with all aspects of assigned events at Simmons Bank Liberty Stadium in Liberty Park including, but not limited to event conversions, moving event equipment around the Stadium and parking lot areas, etc.  This position will act an event contact for assigned events, that include team practices and other ancillary activities.   This position will report to the Event Manager.

The Director of Finance plans and directs all aspects of financial, accounting, purchasing, and internal control functions for the Ryan Center and Boss Ice Arena by performing the following duties, personally or through subordinate supervisors. The Director of Finance directly supervises the Finance Department employees and carries out supervisory responsibilities in accordance with OVG’s policies and applicable laws. Other responsibilities may include overseeing the interviewing, and hiring of full-time employees within the department and other departments.  planning, assigning, and directing work, performance appraisals; disciplining employees in conjunction with Human Resources guidelines; addressing complaints and resolving problems.

The Office Manager will provide administrative support to all OVG departments (concessions, catering) at the venue, as well as to the General Manager. Administrative duties may include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties, and GL entries.  Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company   Given the small size of the OVG onsite office (usually 2 FT employees), it is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist OVG staff where needed. In light of the sometimes seasonal and event-driven nature of our business, the successful incumbent will have the ability to focus on and prioritize the administrative duties that are most critical and time-sensitive.    

The Creative Services Manager will provide creative, design support and maintain brand standards for OVG360 and OVG Hospitality. Responsibilities will include managing both internal and contract designers and overseeing daily tasks tied to creative production for corporate, business development, and OVG360 client venues. Success in the role requires a self-starter mentality and the ability to independently manage projects from start to finish while continually identifying opportunities to improve processes.

The Director of Food and Beverage is responsible for the efficient, and profitable operation of the catering and retail concessions at the Enercare Centre. This individual will manage some of the fulltime management staff and ensures full compliance with the labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day-to-day F&B business operations, the Director of Food and Beverage works closely with the General Manager on solicit new sources of revenue.   This candidate must have a positive attitude, passion for food and beverage, easily adaptable to any situation, solutionist, and a team leader!  

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.  

The Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Concessions Department.    The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Concessions Manager will provide oversight and resolution responsibility for employee performance issues.  Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends.  Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.  

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 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 Server will provide ultimate hospitality for guests in a fast-paced, high volume environment.    

The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.  

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 consistently positive and professional relationship with internal and external clients. The Sales Manager will handle sales and customer service issues including providing outstanding customer service; researching, resolving and clarifying invoice questions; and providing knowledgeable and appropriate suggestions regarding menu selections.  The Sales Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to assist with general catering operations as needed.   

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.   $18 - $22/hour  

Under general direction, performs journeyman electrician level and leadwork duties in the technical operation, maintenance and repair of electrical generating equipment, fire and smoke detection system, HVAC, and Building Automation systems, & auxiliary systems facility wide. With support of Engineering staff, will direct team on electrical projects in all buildings.  

Direct, supervise/manage, and evaluate the Engineering and Operations team in the essential duties insuring the quality of services delivered to the clients meets and exceeds our standards and contractual obligations. Facility Manager has direct oversight of Chief of Engineer.

The Maintenance Technician is responsible for effective preventative and planned maintenance of site assets as well as troubleshooting and repairing mechanical systems including but not limited to HVAC, electrical, plumbing, refrigeration, and carpentry for Spectra at our venue.