Front Of House Manager jobs at Topgolf - 967 jobs

Job Responsibilities Supervise and lead kitchen staff, including cooks, prep chefs, and dishwashers. Ensure the kitchen operates smoothly, meeting food safety and quality standards. Oversee food preparation, including recipe adherence and portion control. Monitor inventory levels and order kitchen supplies and ingredients as needed. Train kitchen staff in proper food handling, cooking techniques, and safety procedures. Coordinate with the front-of-house staff to ensure timely and accurate food service. Address and resolve kitchen-related issues and emergencies. Critical Skills & Experience Requirements Prior experience in a kitchen management or supervisory role. Strong leadership and team management skills. Excellent knowledge of food safety and sanitation practices. Ability to work in a fast-paced kitchen environment and adapt to changing demands. Proficiency in kitchen equipment operation and maintenance. Effective communication skills to coordinate with kitchen and front-of-house staff. Understanding of inventory management and ordering processes. ADA The above statements cover what are generally believed to be principal and essential functions of the job. Specific circumstances may allow or require some incumbents assigned to the job to perform a different combination of duties. EEO Statement Topgolf is a global sports and entertainment community and is committed to equal opportunity and is firmly committed to preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. As an affirmative action employer, Topgolf also takes steps to prevent retaliation and to create a respectful, equitable and inclusive environment for our Guests, Associates, business partners, vendors, and the communities we serve. Topgolf is an equal opportunity affirmative action employer and administers all personnel practices without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, veteran status, genetics or any other category protected under applicable law. Topgolf Entertainment Group does not accept unsolicited agency resumes. Please do not forward unsolicited agency resumes to our website, employees or Human Resources. Topgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee. Topgolf participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

The General Manager is responsible providing overall direction and management to the operation and administrative aspects of the branch office in addition to driving sales and productivity as well as P&L and budget management to ensure business profitability. Essential Duties and Responsibilities Provides leadership, guidance and support to branch personnel which includes work allocation, training, promotion and enforcement of internal procedures and controls Manages the daily financial activities of the branch, which include budget preparation and control, purchasing, and business planning and management Drive branch sales, productivity and cost containment activities Develops and manages the branch operation based on the P&L and budget Manages branch inventory and control assets Monitor key metrics and provide guidance to department managers to achieve desired results Ensures consistency in all levels of service activities and installations Manages communication to and from branch office to corporate operations and management. Ensures compliance with company's policies and office is operated in accordance with all applicable local, state and federal laws Develops and drive a culture of performance management and accountability Contribute to improving process workflows and maintaining system administration Remain abreast of technological advances in the field and be able to identify areas of use in the organization Travel to various job sites required Other duties assigned as needed Skills and Abilities Ability to manage and direct projects to completion Ability to formulate a sound business plan to reach targeted revenue and net profit goals Ability to utilize local market strategy in accordance with company direction Experience with budget preparation, fiscal management, and cash management Ability to analyze and interpret financial data and prepare reports Ability to lead with confidence and create alignment among management and attract and develop staff Ability to direct a team towards a cohesive set of strategic objectives and maintain efficient timelines in the completion of tasks Ability to understand and leverage existing Company systems to provide solutions to the business and recommend new systems when required Proven ability to significantly contribute toward or lead operation initiatives with a results oriented approach Demonstrated leadership and management skills in a team-oriented, collaborative environment Exceptional strategic thinking and structured problem solving skills Excellent communication and interpersonal skills, both verbal and written Proficiency in various business productivity systems Ability to balance multiple tasks with changing priorities Ability to negotiate conflict and maintain constructive working relationships with people at all levels of the organization Self-starter capable of working independently and ensuring to meet deadlines Excellent communication and interpersonal skills, both verbal and written Valid Driver's License and a Motor Vehicle Record that meet The Company's driving standards Education and/or Experience Bachelor's Degree in Business, or related field required (MBA or Master's Degree is preferred) Six Sigma Black Belt or Green Belt, Continuous Improvement preferred Minimum 4 - 6 years' management experience managing a diverse operation with multiple business units preferably in the Telecommunications, System Integration, Audio Visual or Construction industry Demonstrated knowledge and experience with construction or project management theory and practices preferred Familiarity with AV or other electro - mechanical systems a plus Extensive experience developing and implementing business processes and streamlining operations Experience with planning, implementing and managing the activities of an installation workforce through recruiting, training, scheduling and best practices techniques Experience in business/strategic planning and execution, including diligence, acquisition and integration a plus Working Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job operates in a professional office environment. This role uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. The work environment is generally moderate in noise (inter-office conversations and computers/printers). Physical Requirements The physical demands of this position are those that are necessary to meet the responsibilities and essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. This position regularly requires employees to sit, walk, and stand; talk or hear, both in person and by telephone; use hands repetitively to finger, handle, feel or operate standard office equipment

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Front of House Manager is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Front of House Manager aids the General Manager in overseeing every managerial, full-time and part-time position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Front of House Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Front of House Manager will 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. This role will pay an annual salary of $60,000-$75,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until February 28, 2026. Responsibilities Assists in the overall effective management of the catering operations. Ensure legal, efficient, professional and profitable operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Author, review and amend policies & procedures, as requested by the General Manager. Oversee scheduling and labor allocation. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Assists the General Manager in evaluating each manager's performance and makes recommendations for their improvement. Qualifications BA or BS with business-related major; accounting minor or credits preferred. Minimum 3-5 years management experience in food-related industry. Ability to communicate with employees, co-workers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced environment. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now celebrating the approach three years of beng re-open with a renewed focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Front of House Manager The Front of House Manager position at World Cafe Live offers a great opportunity for a talented, creative, and energetic hospitality professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. The Front of House Manager will oversee every aspect of service as part of a team and support in running operations for the venue during all events primarily during evening and weekend hours. We are looking for someone ready to redesign front of house operations and expand on our strong service foundation. Reporting directly to the Assistant General Manager, the Front of House Manager will be responsible for hiring, training, and scheduling the front of house staff as well as running service and opening and closing the venue with the rest of the management team. This is a full-time salaried position. Primary Duties Support hiring, scheduling, and training all FOH employees while maintaining a positive environment with support of other operational management. Work in tandem with the Front of House Manager, Bar Manager, Director of Food & Beverage and AGM to provide a seamless experience for not only the guests but for FOH, BOH & other operational staff Manage reservations and promote a strong first turn of service Create and enforce standards of service and guest experience for all FOH staff members and conduct daily pre-shift meetings Check out FOH employees and close down the building for maximum efficiency and cleanliness Balance cash drawers at the completion of every shift Support catering efforts and manage the FOH team during private catered events Maintain ServSafe and RAMPS certification and enforce and maintain all Office of Food Protection Health and Safety and PLCB standards Monitor the FOH team's performance; promoting achievements and identifying areas for growth Attending weekly operational meetings and any other required meetings as requested Opportunity to participate in developing events, features, and other new ideas Assisting leadership in maintaining relevant budgetary and mission goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging situations Excitement about service best practices and number of covers Experience using Toast POS system preferred Team oriented mindset, with the ability to work autonomously Minimum of four years of experience in high volume hospitality management Ability to multi-task in a high-paced atmosphere Ability to work effectively under time constraints and deadlines Availability to work flexible hours primarily including nights and weekends Ability to stand for up to 8 hours at a time and move frequently around the building Appreciation for independent business and live music Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($52,000-$55,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Food and Beverage Director is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the F&B Director solicits new sources of revenue, both on and off the venue property. Jungle Island food and beverage business is one third concessions and two thirds catering. The F&B Director is responsible for catering, concessions and gift shop operations. This role pays an annual salary of $98,000-$120,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with event managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5-7 years management experience in food-related or concessions industry. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced catering hall, hotel, convention center or cultural attraction preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food and Beverage Director is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the F&B Director solicits new sources of revenue, both on and off the venue property. Jungle Island food and beverage business is one third concessions and two thirds catering. The F&B Director is responsible for catering, concessions and gift shop operations. This role pays an annual salary of $98,000-$120,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. About the Venue Jungle Island is the ultimate destination for any type of event. With a variety of indoor and outdoor venues and a dedicated events team, we'll make your event truly extraordinary. Jungle Island is a premier entertainment and events destination. A favorite South Florida landmark since 1936, Jungle Island is located across from the cruise ports, between Downtown Miami and South Beach. From a stroll through tropical landscapes, behind-the-scenes VIP tours and unforgettable interactions with some of the world's most fascinating animals, Jungle Island offers a variety of real-life jungle experiences. Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with event managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5-7 years management experience in food-related or concessions industry. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced catering hall, hotel, convention center or cultural attraction preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Within the realm of the job, maintains a clean and safe work environment. Develops F&B programs to meet short and long-term corporate goals. Creates and executes F&B programs to improve operational performance, increase revenue, and satisfy guests and employees. Establishes and maintains F&B programs and operations in compliance with safety and health standards, employment law, Colorado Limited Gaming Act, and internal policies and procedures. Responsible for hiring, training, coaching, scheduling, rewarding, and disciplining staff. Develops staff to meet and exceed performance expectations by establishing and maintaining positive work morale and effective employee relations. Directly supervises all restaurant and bar managers/supervisors in restaurant and bar operations. Indirectly supervises and is responsible for all restaurant and bar staff. Ensures that all staff wear and maintain all uniforms properly, including nametags and gaming license if they have one. Implements F&B policies and procedures and acts to ensure all employees are informed of any changes. Manages and controls the F&B budget and takes actions, as necessary, to achieve a profit or to manage operations within budgetary requirements. Attends and participates in casino departmental management meetings and provides clarification and guidance regarding various F&B issues, goals, and objectives. Presents on F&B issues as requested or required. Negotiates with and selects vendors for the procurement of food and beverages. Ensures the quality, selection, and variety of all food and beverages. Maintains professional contacts with other companies and industry professionals regarding restaurant issues. Monitors F&B operations, conducts profit and loss (P&L) analysis, and promptly makes changes, when necessary, to enhance the performance of F&B operations. Depending on business needs, performs any position in the F&B department, as necessary. Ensures coverage of all restaurant positions. Communicates and maintains performance standards for interaction with guests and manages staff to anticipate, reduce, and eliminate complaints from guests. Directs the monthly reconciliation of all food and beverage inventory. Directs staff in the development of various reports to measure and track F&B operations. Performs or directs the programming of menus into Point-of-Sale computers. Directs compliance with established security policies and procedures. Regular and reliable attendance is a fundamental requirement of this position. Employees are expected to be punctual and consistently present during their scheduled work hours to ensure the effective and efficient operation of the business. Performs other duties, including special projects, as needed and directed. QUALIFICATION REQUIREMENTS: Demonstrated hospitality or F&B management experience, preferably within a gaming environment. Demonstrated experience directing employees in F&B operations. Demonstrated extensive experience in persuading and negotiating. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience in problem-solving, organizing, and prioritizing work. Demonstrated knowledge of various laws related to safety, workers' compensation, employment, and the Colorado Limited Gaming Act. EDUCATION AND/OR EXPERIENCE: Bachelor's Degree in Hospitality or the equivalent in education and experience. Five (5) years of recent and related hospitality or F&B experience, including five (5) years of managerial experience. REASONING ABILITY: Makes recommendations, beyond the scope of essential duties, which may positively or negatively impact the operations of other departments. CERTIFICATES, LICENSES, REGISTRATIONS: A valid Driver's License, with a good driving record. A Colorado Gaming License is required. Successful completion of Bloodborne Pathogens and ServSafe certification or similar. PHYSICAL DEMANDS: Essential duties involve performing physical exertion, including frequent brisk walking, climbing stairs, crouching, stooping, bending, stretching, reaching, pushing, kneeling, squatting, and standing for an entire work shift with standard breaks. Essential duties require lifting up to 30 pounds to stack, store, or move kitchen, restaurant, or general office supplies and equipment. Essential duties involve a flexible work week with additional hours routinely required. COMPENSATION AND BENEFITS: $110,000 - $130,000 annually based on experience Full House Resorts provides a robust benefits package for all employees and eligible family members, including: Health & Wellness: Medical (full-time only), HSA, FSA, Dental, and Vision coverage. For the employees, Full House Resorts provides: Financial Security: Life insurance, disability coverage, and supplemental benefits. Retirement Savings: 401(k) plan with company matching after one (1) year of service. Paid Time Off: Generous PTO program. Convenient Transportation: Free shuttle service from Colorado Springs and Woodland Park. Wellness Perks: Complimentary local gym membership. Professional Growth: Tuition reimbursement and career development opportunities. Exclusive Discounts: Employee savings on hotel and resort services.

Full-time Description DEPARTMENT: Marketing and Audience Services REPORTS TO: Associate Director of Audience Services DIRECT REPORTS: Front of house staff, Volunteer Ushers CLASSIFICATION: Regular Full-Time, Exempt SALARY: $70,304 POSITION SUMMARY The Front of House Manager is responsible for the day-to-day operations of Berkeley Rep's front of house experience across multiple venues, ensuring 180,000+ annual patrons receive exceptional, radically welcoming service from arrival through departure. This role manages all aspects of house management, hospitality operations, and concessions and retail sales during performances and special events, with a focus on creating inclusive, safe, and memorable experiences that reflect Berkeley Rep's values and commitment to operational and service excellence. The Front of House Manager leads and develops the patron-facing staff team, implements policies and procedures established in collaboration with the Director of Marketing and Audience Services and the Associate Director of Audience Services, and serves as the primary on-site leader during performances. This position requires strong operational management skills, excellent crisis resolution abilities, and a passion for creating welcoming environments for diverse communities. The Front of House Manager's essential job duties must be conducted on Berkeley Rep campuses, in person, and can rarely be performed remotely. Front of House Operations Ensure that all audience and community members, regardless of background or circumstance, experience a warm, inclusive, and welcoming environment that reflects Berkeley Rep's commitment to a radical welcome approach. Collaborate with the Director of Marketing and Audience Services and the Associate Director of Audience Services to create and execute industry-leading customer service policies and procedures. Lead a customer service culture of "YES," empowering staff to resolve customer service issues and questions efficiently and effectively. Take the lead in resolving customer inquiries and concerns, whether received in-person, via email, or by phone. Collaborate with Box Office and Associate Director of Audience Services to identify seating issues (i.e., sightlines, accessibility). Ensure accessibility protocols and ADA compliance are in place and that the front of house team is trained to support audiences with accessibility needs. Oversee all front of house operations during performances, special events, and regular business hours across all theatre venues. Coordinate with Box Office on ticketing issues, re-seating, and will-call matters during performances. Manage lobby flow and coordinate with Stage Management and Production on performance timing, holds, seating procedures, late seating protocols, and house-to-half procedures. Support opening night operations and special event logistics in collaboration with In Dialogue, Public Relations, Development, and Marketing teams. Staff Leadership & Team Development Set a positive example and ensure that front-of-house staff provide excellent and inclusive customer service with accuracy and consistency in all communications. Observe, document, and address performance issues and training gaps; provide timely feedback and direction to front of house staff. Create a collaborative environment where team members feel supported, valued, and aligned with the Radical Welcome mission. Proactively maintain open communication by holding regular check-ins and feedback sessions to ensure staff are supported and continuously improving; regularly share updates on productions, sales initiatives, and company-wide policies. Organize team-building activities, celebrate successes, and recognize exceptional service to strengthen team morale and engagement. Hire, train, schedule, and supervise house staff for all performances and events. Work with Associate Director of Audience Services to create comprehensive training programs focused on customer service excellence, radical welcome principles, accessibility, and emergency procedures. Ensure that employment policies and procedures are followed, including employee conduct, attendance, meal and rest breaks, and health and safety protocols. Volunteer Usher Program Management Partner with Associate Director of Audience Services to develop and oversee a diverse, high-quality volunteer usher program. Recruit, interview, onboard, and train volunteer ushers to Berkeley Rep service standards. Use Volgistics to create adequate volunteer shifts for all performances. Maintain volunteer communications, recognition programs, and retention initiatives. Develop systems and documentation to support volunteer program operations. Concessions & Hospitality Operations Manage daily operations of full-service bars and concessions counters in venues to achieve revenue and profitability goals. Ensure proper cash handling, point-of-sale (POS) system operation, and daily revenue reconciliation. Monitor inventory levels and communicate restocking needs to Associate Director of Audience Services. Maintain cleanliness, presentation standards, and health/safety compliance in all concessions areas. Ensure all staff maintain current alcohol service certifications and food safety training. Implement concessions strategies developed by Associate Director of Audience Services to maximize patron satisfaction and revenue. Coordinate with vendors for delivery, product quality issues, and service needs. Safety & Emergency Management Ensure that all patron spaces are well-maintained, clean, and safe before each performance or event. Lead emergency response procedures during performances and events. Maintain current knowledge of building evacuation procedures, ADA evacuation protocols, and emergency medical response. Serve as incident commander for patron medical emergencies and building emergencies. Document and report all safety incidents and patron injuries. Financial & Administrative Operations Reconcile daily front of house and concessions revenue; prepare and submit daily settlement reports. Process and submit expense reports and purchase requests within established budgets. Maintain accurate records of volunteer hours, staff attendance, and operational metrics. Support annual audit preparation by maintaining organized financial documentation. Communication & Collaboration Attend regular meetings with Associate Director of Audience Services, Box Office Manager, and Marketing team. Communicate performance updates, patron feedback, and operational issues to leadership. Collaborate with Facilities on building maintenance needs, cleanliness standards, and physical plant issues. Coordinate with Production and Stage Management on performance schedules, seating cues, cast outages and technical issues affecting patrons, and lobby/house logistics and attend Confab meetings. Represent Berkeley Rep professionally at cast meet-and-greets, opening nights, and special events. Maintain open communication channels with all departments to ensure a seamless patron experience. Other duties as assigned. ADDITIONAL INFORMATION The Front of House Manager is essential to Berkeley Rep's commitment to radical welcome and exceptional patron experience. This role requires flexibility, adaptability, emotional intelligence, and genuine passion for creating inclusive spaces where all community members feel valued and welcome. The successful candidate will embrace Berkeley Rep's mission and values while demonstrating operational excellence and leadership in all aspects of the position. All Berkeley Rep employees are expected to adhere to company policies and procedures, including safety protocols, and demonstrate regular and consistent attendance and punctuality. Employees must also participate in company events as needed. Violations of Berkeley Rep policies or procedures may result in disciplinary action, up to and including termination. Requirements Required Qualifications: Minimum of three years of relevant experience in hospitality, customer service management, or venue operations. Proven experience supervising and developing teams in fast-paced, customer-facing environments. Strong conflict resolution and de-escalation skills with ability to remain calm under pressure. Excellent communication and interpersonal skills with high emotional intelligence and cultural competency. Experience with cash handling, revenue reconciliation, and basic financial reporting. Knowledge of ADA requirements and accessibility best practices. Demonstrated commitment to anti-racism, diversity, equity, inclusion, access and creating welcoming spaces Proficiency with Microsoft Office Suite, point-of-sale systems (preferably Cake and Tessitura), scheduling software, Slack, and Asana. Ability to work flexible schedule including evenings, weekends, and holidays for all performances and special events. Physical ability to stand for extended periods, climb stairs repeatedly, and lift up to 25 pounds. Preferred: Experience in and passion for performing arts venues, theatres, or cultural organizations. Background in volunteer program management. Knowledge of food/beverage service operations and California alcohol service laws (TIPS or equivalent certification). Certification in CPR, First Aid, and AED operation. Experience with crowd management and emergency response procedures. PHYSICAL REQUIREMENTS & WORK ENVIRONMENT This position requires: Standing, walking, and climbing stairs for extended periods (3-4 hours per performance). Regular lifting, pushing, and carrying of supplies and equipment up to 25 pounds. Ability to work in varied lighting conditions (house lights, darkness, emergency lighting). Communication via radio/headset during performances. Physical ability to respond quickly in emergency situations. Work during evening and weekend hours; schedule varies by performance calendar. Occasional exposure to patron conflicts or challenging interpersonal situations. Application Procedure Berkeley Rep is an equal opportunity employer and offers a full range of employee benefits including 85% employer-paid health and dental insurance, optional vision, FSA, and 403(b) plans, professional development support, paid vacation, sick leave, and holidays. Position available immediately. Online submissions only. Please include a cover letter and résumé when you submit your application. Persons from diverse backgrounds are highly encouraged to apply. Berkeley Rep will contact candidates of interest. Please, no calls. Only complete submissions will be considered. Salary Description $70,304

Ripley Entertainment is on the lookout for talent to add to our team. We are hiring Food and Beverage team members in our Feeding Frenzy. We specialize in entertaining families and we want you to be part of the fun! We are searching for cashiers and cooks with a fun and energetic personality. Cooks must be at least 18 years of age. You will be working at one of 3 food service locations throughout Ripley's Aquarium of the Smokies. Both cashiers and cooks will make an hourly rate plus have the potential to earn incentive with our fantastic incentive program! Another perk for a food and beverage team member is that you will receive one free meal every day that you work....and our food is really good! Your job duties include (but because we all chip in, are not limited to) For Cashiers: * Greet guests as they approach * Ring up orders * Must be able to lift 30lbs or more * Stock and clean behind counters * Clean and sweep the dining room * Must be able to stand for long periods of time and have no issue working in a fast paced environment * Please be punctual For Cooks: * Must be able to lift 30lbs or more * Must be able to stand for long periods of time * Must be well groomed * Keep kitchen clean and free of clutter * Stock kitchen with supplies * Receive incoming food deliveries and put into designated areas * Please be punctual Applicants should have availability to work any shift, including mid shifts and evening shifts. What you should know about us: * We are a team, so you must be able to work well in a team atmosphere. * We pride ourselves on our customer service, so please be ready to provide the BEST!! Experience is not necessary. Don't worry....we have excellent trainers!

Requirements Physical Requirements: Standing for long periods of time with frequent bending and turning Must be able to lift 40 lbs. Ability to work in a fast-paced environment Ability to withstand extreme hot/cold temperatures Special Requirements: Must be at least 18 years old Ability to speak effectively before groups, guests, team members, and managers of the STRIKE+REEL organization Must be familiar with all food safety and HACCP guidelines Must possess a valid Food Manager's Certificate or other similar license per local code Must be available on weekends and have open availability, more specifically be able to work night shifts and close Standard Company Expectations: Goes beyond normal expectations without compromising the company mission, vision and values. Demonstrates the ability to be courteous and accountable in all situations. Responding to guests' special requests in a courteous and accountable fashion. Monitors the consistency of the product provided to all guests. Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers and listens to others with compassion. Seeks knowledge from multiple sources and learns from past experiences for future development and growth. Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Banquet Manager position supports the Director of Operations and may oversee service teams ranging from small groups of ten guests to large-scale events serving hundreds. Service styles may include retail concessions, hosted/no-host bars, casual to formal banquets, passed cocktails and hors d'oeuvres, buffets, and fully synchronized multi-course meals. The Banquet Manager plays a direct role in pre-planning logistics, set-up, service execution, break-down, and post-event cleanup This position provides leadership support and assistance with Catering, Bar, and Retail activities. The Banquet Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Banquet Manager will actively manage employee relations to maintain a positive, cooperative, and compliant work environment. The primary goals of this role are to support overall profitability and ensure exceptional guest satisfaction by maintaining high standards of customer service, safety, cleanliness, and sanitation. Success in this position requires open availability, professional presentation, outstanding interpersonal skills, strong self-direction, and a solid technical aptitude. This role pays an annual salary of $59,241-$74,052 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 6, 2026. Responsibilities Demonstrate and uphold OVG's guest service standards. Ensure a complete understanding of event flow, needs, and staff assignments. Provide clear instruction and expectations during pre-shift meetings. Maintain strong customer focus and attention to detail throughout all tasks. Actively participate in all phases of catered events: pre-planning, set-up, service, breakdown, and cleanup. Direct vendors and set-up personnel as needed. Provide ongoing direction, supervision, coaching, and mentorship to hourly staff. Manage all aspects of employee relations, ensuring a positive and compliant work environment. Independently authorize employment actions in accordance with company policy. Assist with ongoing training, development, and supervision of full-time and hourly employees. Document employee performance and attendance issues per company standards. Generate event employee schedules and verify employee time as required. Support the effective management of Catering, Bar, and Concession operations. Ensure total compliance with all alcohol service policies; monitor service during events and report any issues immediately. Troubleshoot Point-of-Sale (POS) system issues, including both hardware and software. Assist with pre-planning logistics, including staffing, rental needs, pull sheets, timelines, diagrams, banquet packets, catering signage, menu descriptors, and post-event recap reports. Monitor product quality and ensure a high level of guest satisfaction. Communicate effectively with clients, event planners, culinary teams, hourly staff, and management. Participate in fostering strong working relationships across all departments. Maintain professionalism in all written and verbal communication. Qualifications Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. 3-5 years related experience in catering and retail. Knowledge of Fire Safety Regulations and venue capacity loads. Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Working knowledge of Point of Sale and timekeeping systems. Cash handling abilities; basic math skills including significant number manipulation. Ability to work on a variable work schedule (including evenings and weekends, Holidays, as required), depending upon event and business requirements. Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Banquet Manager position supports the Director of Operations and may oversee service teams ranging from small groups of ten guests to large-scale events serving hundreds. Service styles may include retail concessions, hosted/no-host bars, casual to formal banquets, passed cocktails and hors d'oeuvres, buffets, and fully synchronized multi-course meals. The Banquet Manager plays a direct role in pre-planning logistics, set-up, service execution, break-down, and post-event cleanup This position provides leadership support and assistance with Catering, Bar, and Retail activities. The Banquet Manager will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Banquet Manager will actively manage employee relations to maintain a positive, cooperative, and compliant work environment. The primary goals of this role are to support overall profitability and ensure exceptional guest satisfaction by maintaining high standards of customer service, safety, cleanliness, and sanitation. Success in this position requires open availability, professional presentation, outstanding interpersonal skills, strong self-direction, and a solid technical aptitude. This role pays an annual salary of $59,241-$74,052 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 6, 2026. About the Venue The Pasadena Convention Center is a campus-style meetings and events complex in Pasadena, California offers 130,000 sq. ft. of meeting space. Responsibilities * Demonstrate and uphold OVG's guest service standards. * Ensure a complete understanding of event flow, needs, and staff assignments. * Provide clear instruction and expectations during pre-shift meetings. * Maintain strong customer focus and attention to detail throughout all tasks. * Actively participate in all phases of catered events: pre-planning, set-up, service, breakdown, and cleanup. * Direct vendors and set-up personnel as needed. * Provide ongoing direction, supervision, coaching, and mentorship to hourly staff. * Manage all aspects of employee relations, ensuring a positive and compliant work environment. * Independently authorize employment actions in accordance with company policy. * Assist with ongoing training, development, and supervision of full-time and hourly employees. * Document employee performance and attendance issues per company standards. * Generate event employee schedules and verify employee time as required. * Support the effective management of Catering, Bar, and Concession operations. * Ensure total compliance with all alcohol service policies; monitor service during events and report any issues immediately. * Troubleshoot Point-of-Sale (POS) system issues, including both hardware and software. * Assist with pre-planning logistics, including staffing, rental needs, pull sheets, timelines, diagrams, banquet packets, catering signage, menu descriptors, and post-event recap reports. * Monitor product quality and ensure a high level of guest satisfaction. * Communicate effectively with clients, event planners, culinary teams, hourly staff, and management. * Participate in fostering strong working relationships across all departments. * Maintain professionalism in all written and verbal communication. Qualifications * Associate's degree (A.A.) or equivalent from two-year College or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. * 3-5 years related experience in catering and retail. * Knowledge of Fire Safety Regulations and venue capacity loads. * Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events. * Familiar with inventory cost control and menu planning. * Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. * Working knowledge of Point of Sale and timekeeping systems. * Cash handling abilities; basic math skills including significant number manipulation. * Ability to work on a variable work schedule (including evenings and weekends, Holidays, as required), depending upon event and business requirements. * Good verbal and written communication skills. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Director of Food & Beverage's primary purpose is to assure all Food and Beverage operations and Member services are coordinated to exceed Member expectations, while achieving the Club's revenue and profit objectives. The benchmarks for a successful F&B Director are: growth in Member usage and food and beverage revenues; reduction in Member attrition; the maintenance of all quality standards for service, production, cleanliness, and safety; employee relations and staff development; all measured by growth in Net Revenues from Operations. Also responsible for the direction, development, and training of all service personnel, to maintain a high level of service as well as ensure that the Club adheres to the standards that have been set forth by ClubCorp. Reports Directly To: General Manager. Directly Supervises all food and beverage staff, front, and back of the house. This role pays an annual salary of $68,000-$75,000 and is bonus eligible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 20, 2026. Responsibilities Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, maintenance. Develop aggressive Food & Beverage sales, marketing and net revenue plans and direct successful implementation, following established ClubCorp budgeting and revenue guidelines. Identify opportunities for Member events and food and beverage services that satisfy on-going Member needs and implement to achieve revenue objectives. Ensure all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio. Ensure appropriate forecasting systems are utilized. Work with the Member committees to develop and implement Member activities and events. Communicate with Members on both group and individual basis to ensure the Club is exceeding their expectations. Recruit, select and develop a qualified staff of Service Excellence Employees to understand the relationships between value, Member service and satisfaction and Member retention/attrition. Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning. Hire quality Employees. Ensure that pre-employment screening, background checks, and the interview process are properly completed. Administer appropriate compensation packages for Club Employee in conjunction with labor laws. Ensure appropriate on-boarding takes place. Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction and the 3 Steps of Service while producing the Club's revenue objectives. Implement and effectively execute specific training programs timely and consistently to ensure Club staff is providing Members with quality service and product. Responsible for the scheduling and/or directing the scheduling of all service personnel and the budgeting of labor costs. Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the times are accurate by both the Employee Partners and the supervisor. Ensure Employees are adhering to mandated policies and procedures as outline in the Time Management Policy. Attend and lead as required all Department Head staff meetings, Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed. Perform line-up twice daily going over the events of the day and Menu items. Partner with fellow Employees to provide the 3 Steps of Service (warm welcomes, magic moments, and fond farewells) to all Members/guests. Ensure service recovery programs are in place, staff is properly trained to execute and being properly utilized as set forth by management. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Attend all Department Head, Food and Beverage, Private Events and General Staff meetings. Continuously improve Member satisfaction through programming, pricing, promotions, and compliance with ClubCorp standards of operations and training. Where applicable, oversee side work duties assigned to F&B staff and general housekeeping for all F&B outlets. Initiate and control a wine/beverage sales incentive for the service team on a monthly or quarterly basis. In addition, maintain the required ClubCorp Standards of Operations by helping the F&B Director in controlling labor costs, linen costs, miscellaneous F&B expenses, etc. Qualifications 5-7+ years in Club management or related field in Food & Beverage Industry. Bachelor's Degree preferred. Food Handlers Certificate, Alcohol Safety, STAR Service Certification, STAR Trainer Certification, TABC Certification, and CPR Certification preferred. Responsible for up to million to multi-million-dollar business. Errors in judgment regarding expense allocation could seriously affect the profit/loss position of their departments. Deals with highly confidential material (i.e. Member/Employee Data). Service STAR Training, Alcohol Management. Computer literacy required/Spreadsheet knowledge required. Computer skills, good communication skills, ability to be a strong leader. Professional indoor office/Club environment. Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Computer Trays (2 - 60 lbs.) Bottle Opener Wine Knife Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Looking for an experienced, multi-unit leader versed in high-volume food and beverage operations for a high-energy concept in the greater St Louis area. The ideal candidate must be a hands-on senior leader with union employee management experience.

Job DescriptionLooking for an experienced, multi-unit leader versed in high-volume food and beverage operations for a high-energy concept in the greater St Louis area. The ideal candidate must be a hands-on senior leader with union employee management experience.

• Maintains a strong understanding of all restaurant and culinary systems and operations. • Provides direction, coaching and leadership to all culinary team members, including training them regarding safety and sanitation, health inspection standards and company policies and procedures. • Responsible for establishing and appropriately communicating goals and achievement to General Manager. • Effectively ensures maintenance of the kitchen (clean, neat, and organized) and ensures sufficient supply levels of tools available for the culinary team to execute their responsibilities. • Writes schedule for all culinary team members, sufficiently preparing the park for events scheduled throughout the week and anticipated walk-in business. • Ensures 100% adherence to all aspects of food quality. • Helps ensure a safe work environment for everyone, including 100% use of safety tools. • Ensures maintenance of food storage area sanitation and standards. • Ensures all kitchen areas meet local and state health code regulations. • Orders and verifies upon receipt all food and supply products for the kitchen. • Directs the planning, implementation and culinary team training for all menu and specials rollouts in the restaurant, with adherence to specifications, presentation and standards. • Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed. • Interviews and hires all culinary team members, maintaining appropriate staffing par levels through seasonality of the business. • Completes all BOH performance appraisals, recommending appropriate merit increases to the GM. • Responsible for meeting the restaurant's financial goals including cost of sales (managing ordering and inventory); labor (appropriately scheduling through use of labor models); and hiring, developing and retaining the very best team members. Requirements Physical Requirements: • Standing for long periods of time with frequent bending and turning • Must be able to lift 40 lbs • Ability to work in a fast-paced environment • Ability to withstand extreme hot/cold temperatures Standard Company Expectations: • Goes beyond the normal expectations without compromising the company mission, vision and values. • Demonstrates the ability to be courteous and accountable in all situations. • Responding to guests' special requests in a courteous and accountable fashion. • Monitors the consistency of the product provided to all guests. • Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers. • Cooperates with all team members when assigned additional tasks and listens to others with compassion. • Seeks knowledge from multiple sources and learns from past experiences for future development and growth. • Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

Responsible for the training, mentoring, and development of all new STRIKE+REEL cooks on standards and procedures to the satisfaction of the Culinary Manager Assists Culinary Manager in writing schedules for all culinary team members, sufficiently preparing the park for events scheduled throughout the week and anticipated walk-in business. Knowledge on how to prepare a variety of meats, poultry, vegetables and other food items using standard recipes Complies with all STRIKE+REEL standard methods of cooking, portion sizes, quality standards, kitchen rules, policies and procedures Ensures 100% adherence to all aspects of food quality. Communicates effectively with vendors, addressing food, supply, delivery or scheduling concerns as needed. Assists with the planning, implementation and culinary team training for all menu and specials rollouts in the restaurant, with adherence to specifications, presentation and standards. Knowledge on how to properly use broilers, ovens, grills, fryers and a variety of other kitchen equipment Maintains a clean and sanitary kitchen using checklists and food safety guidelines Ensures that only food items approved by management are being prepared Responsible for weekly inventory, cost, and quality control, per STRIKE+REEL guidelines Maintains uniform standards and presents a professional appearance at all times Requirements Physical Requirements: Standing for long periods of time with frequent bending and turning Must be able to lift 40 lbs. Ability to work in a fast-paced environment Ability to withstand extreme hot/cold temperatures Special Requirements: Must be at least 18 years old Ability to speak effectively before groups, guests, team members, and managers of the STRIKE+REEL organization Must be familiar with all food safety and HACCP guidelines Must possess a valid Food Manager's Certificate or other similar license per local code Must be available on weekends and have open availability, more specifically be able to work night shifts and close Standard Company Expectations: Goes beyond normal expectations without compromising the company mission, vision and values. Demonstrates the ability to be courteous and accountable in all situations. Responding to guests' special requests in a courteous and accountable fashion. Monitors the consistency of the product provided to all guests. Works in a friendly, honest, and diligent manner with fellow team members, supervisors, and managers and listens to others with compassion. Seeks knowledge from multiple sources and learns from past experiences for future development and growth. Maintains uniform standards. Please note that the company validates every applicant's right to work in the United States through the E-verify system. Also, in order to maintain the safety of our guests and team members, the company will process a background check upon hire. The results of E-verify and the background check could dictate your employment with the company. We appreciate your compliance and understanding regarding these matters.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Banquet Manager position supports the General Manager and may oversee service styles including retail concessions, hosted/no-host bars, casual to formal banquets, passed cocktails and hors d'oeuvres, buffets, and fully synchronized multi-course meals. The Banquet Manager plays a direct role in pre-planning logistics, set-up, service execution, break-down, and post-event cleanup This position provides leadership support and assistance with Catering and Bar activities. The Banquet Manager will assist when needed to initiate employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Banquet Manager will actively manage employee relations to maintain a positive, cooperative, and compliant work environment. The primary goals of this role are to support overall profitability and ensure exceptional guest satisfaction by maintaining high standards of customer service, safety, cleanliness, and sanitation. Success in this position requires open availability, professional presentation, outstanding interpersonal skills, strong self-direction, and a solid technical aptitude. This role pays an annual salary of $50,000-$53,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. Responsibilities Assists in the overall effective management of Catering operations. Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately. Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service. Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective. Generates event employee schedules and verifies employee time as required. Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice. Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests. Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers through the use of professional, Address or coordinate all Catering requirements and requests in a timely and helpful manner. Communicate daily with General Manager, Director of Sales, Executive Chef, culinary staff, catering staff, and operations Staff about the needs of our guests and their expectations. Assist with follow-up of guests' experience at the venue, ensuring that all issues have been addressed. Recruit, hire and oversee training of catering and special events staff Ensure proper staffing levels as needed for catered events Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are followed. Qualifications 3-5 years of experience in catering within public venues or convention centers. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing bar locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession operations. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Familiar with inventory cost control and menu planning. Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Must have strong communication skills. Must be self-confident and driven. Have a high level of social contact. Ability to work closely with staff and deal often with patrons. Must be able to supervise, coach, and train employees. Must be able to provide excellent service to all patrons. General knowledge for the health and safety of patrons and staff. Analyze ideas and use logic to determine strengths and weaknesses. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Food and Beverage Staff Worker is a hands-on position, providing the highest degree of professional catering and concessions service to guests with the goal of achieving customer satisfaction and retention. This role pays an hourly rate of $10.00 and is tip eligible. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until April 10, 2026. Responsibilities * Follow instructions for each event as given by the Director of F&B * Service guests in a professional manner consistent with established standards and guidelines * Work consists of both catering and concession operations, including alcohol * Be able to handle cash register sales and reconciliation forms * Adhere to organizational and sanitation guidelines established by F&B director & corporate * Must check guest's ID to verify minimum age requirement for the purchase of alcoholic beverages * Recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals * Complete opening and closing daily checklists * Assist with collecting all banquet equipment to include flatware, China, glassware, and serving pieces needed for each event * Assist with preparing and opening and closing of concessions stands * Assist with preparation and set-up of event room when necessary * Attend pre-function meeting for briefing of event details * Provide friendly and courteous customer service at all times * Remain at assigned station and perform duties as assigned according to each event * Breakdown tables and banquet equipment after each event * Clean and return serving pieces to proper storage area * Adhere to strict grooming standards and policies of company * Perform other duties as assigned and deemed necessary Qualifications * Employee must be at least 18 years old * High School diploma or GED (or any equivalent combination of education and experience) * Prior customer service experience is preferred * Access to reliable transportation * Must be able to work shifts including nights, weekends and holidays dependent on events schedule * Stand and walk for four to six hours at a time * Ability to work independently and as part of a team * Can communicate effectively in English, both verbally and in writing * Must be comfortable multi-tasking and working in a fast paced environment * Has ability to count money, make change accurately * Ability to input data into a computer to record sales transactions * Basic computer skills in typing, data entry, with Microsoft Office products and internet platforms Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.