The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Catering Manager will provide oversight and resolution responsibility for employee performance issues. The Catering Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering Manager will be to actively hire, mentor, train and help employees and volunteers meet company quality standards. The employee 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, self-direction and strong technical (computer and POS) aptitude required. 

An Overnight Security Attendant is a part - time employee who will act as primary security of all assets at the Ford Idaho Center. They are responsible for providing a safe environment for our guests and ensuring all buildings are secure.   This position is based at our Ford Idaho Center. The Ford Idaho Center features a variety of flexible spaces to host events of all types and sizes. The Ford Idaho Center is a unique combination of three venues under one complex: Ford Idaho Center Arena, Ford Idaho Sports Center, and Ford Idaho Horse Park. The complex is flexible to meet the needs of events of all types and sizes. It is well-suited for conventions, meetings, tradeshows, sporting, social and entertainment events.

The Director of Finance plans and directs all aspects of financial, accounting, purchasing, and internal control functions for the venue by performing the following duties, personally or through subordinate supervisors.   The Director of Finance directly supervises the Finance Department and Box Office employees and carries out supervisory responsibilities in accordance with Spectra’s policies and applicable laws. Other responsibilities include overseeing the interviewing, hiring of fulltime employees; planning, assigning, and directing work; performance appraisals; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.  

The Concessions Supervisor is responsible for assisting with the overall effective operation of assigned area/level concession locations including food preparation and production, inventory, cash control, total compliance with alcohol service policies, cleaning, safety, guest service, employee/volunteer supervision, and closing duties.  The Concessions Supervisor will provide limited oversight of employee performance issues.  The focus will be on lending support to the SM and NPO Stand Leaders to ensure that all aspects of concessions operations within the assigned sector are fully operational.  The majority of the Concessions Supervisor’s time will be spent actively mentoring, training and helping employees and volunteers meet company quality standards, and in promoting a positive, enthusiastic and cooperative work environment.    

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

The Suite Attendant is responsible for serving guests in the Suites. The Suite Attendant must be personable 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 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 Warehouse Worker is responsible for assisting in venue distribution/warehouse operations including inventory, receiving, lay-ins, clean-up, transfers and equipment maintenance. 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 independent decision-making skills are required.   

The Cashier utilizes a cash register and accepts payment.  Prepares and serves concession items to guests.  Prepares and pours beverages and serves them to guests.  Ensures quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.  

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

The Banquet and Restaurant Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff.  Restaurant Supervision will include our Prelude Experience open priot to select shows and Performances at the Tanger Center.  

The 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.  

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.  

Under general supervision by the Maintenance Manager, HVAC Technicians perform general facility maintenance and repair tasks of average to considerable difficulty to ensure that the facility remains in a presentable, operable and efficient condition. Tasks include ensuring proper working condition of HVAC, electrical, mechanical and plumbing systems, and occasional grounds keeping and general trades’ tasks. In the absence of the Maintenance Manager, Maintenance Technicians will receive instruction from the Director of Operations.

The Junior Accountant reports directly to the Director, Finance & Administration at the Mattamy Athletic Centre. They will provide financial support, including, payroll processing, handling A/P and A/R responsibilities, and assisting with month end and budgeting. This is an entry level position that is best suited for a recent graduate, with the opportunity to grow within our accounting team in the high paced sports and live entertainment industry.

The Operations Supervisor directs, manages, supervises and coordinates event setup activities and operations for the facility and provides responsible staff assistance to the Director of Event Operations.  

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.  The Office Manager will be responsible for managing a full range of accounting operations, including A/R, A/P, payroll reporting 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

Under general direction from the Director of Operations, the Maintenance Manager directs, manages, supervises and coordinates the activities and operations of the Maintenance Department at the Greater Richmond Convention Center. The Maintenance Manager schedules the maintenance technicians and laborers and coordinates the provision of utilities as needed for event activity. As the Maintenance Manager you will be responsible for ensuring the safe maintenance, repair or replacement of the Center’s infrastructure. Your role will also be responsible for driving continuous improvement of plant operations to enable an efficient operation and maintain a comfortable environment for everyone within the boundaries of the facility.