This Lead Concessions & Beverage Captain position is responsible for the overall management and supervision of Concessions, Bar, Beverage Outlets, and Catered events as needed. Responsible for ensuring high product quality and presentation, strong customer service, high sanitation standards and stringent alcohol service guidelines.   This role pays an hourly rate of $19.00-$20.00   Benefits for Part-Time roles: 401(k) Savings...

The General Manager is responsible for the efficient, professional and profitable operation of the venue. In addition to managing the day-to-day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. Responsible for overall management, promotion, and operation of the facility, including purchasing, policy administration, booking, marketing, finance, food and beverage, box office, advertising, security, production, maintenance, and related operations for a complex. This position is responsible for the development, coordination and management of all aspects and strategies for the arena's entertainment events.

The Premium Club Manager of Hospitality is responsible for the leadership and day-to-day operations of multiple premium dining and bar locations within TD Coliseum, while also providing leadership support across food and beverage departments as needed. This role oversees all aspects of event execution, team management, client and tenant relations, and collaboration with culinary and operational departments to deliver elevated guest experiences.   The ideal candidate brings strong event operations expertise, luxury service standards,...

The Director of Premuim is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Premium is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Premium must provide a high level of oversight, culinary proficiency and...

The Event Manager will manage every aspect of their assigned events from the advance planning stages through the end of the event; hire, train, schedule and supervise all event staff; oversee building security and interact with local public safety officials to ensure events run smoothly; coordinate communication between event staff/security and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction and experience.   This role pays an annual salary of $55,000-$65,000

The Regional Vice President oversees 15-20 vertical aligned venues (Arenas, Stadiums, Universities). The management responsibility includes overseeing District General Managers' and General Managers' financial success, and operational performance of the venue, and maintaining positive client relations. Regional Vice Presidents are also tasked with driving client retention and new business through their Vertical/Geographic scope.   Within an account this leader is an orchestrator who builds a vision, a plan and a team to set our clients up for success with...

The Food and Beverage Supervisor is responsible for overseeing the serving of guests in the venue dining areas catering functions. The Food and Beverage Supervisor must be personable and able to work in an ever- changing fast-paced environment. The Food and Beverage Supervisor will assist the Food and Beverage Managers with projects including training, inventory and special events.   The Food and Beverage Supervisor must maintain excellent attendance and be available to work events as scheduled...

The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $19.00-$22.00   Benefits for Part-Time roles:...

As a Guest Services Supervisor, you will oversee the ticket-taking operations at various events, ensuring efficiency, accuracy, and exceptional customer service. Your role involves supervising a team of Guest Services staff, coordinating entry procedures, and resolving issues to ensure a seamless guest experience. This role requires leadership skills, excellent communication abilities, and a proactive approach to problem-solving. A Guest Services Supervisor plays a pivotal role in ensuring the smooth and efficient operation of guest services at events.

The Dishwasher washes and sanitizes all tableware, serving materials, cooking equipment and small wares. The employee must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $18.00 to $24.00   Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching This position will remain open until...

Under direct supervision from Director of Operations, Operations Staff workers perform event set-up and tear down, custodial, housekeeping and perform facility maintenance tasks as assigned. The essential functions of this position are usually performed indoors and occasionally outdoors in the weather conditions prevalent at the time. The noise level in the work environments is usually moderate to loud to during events and when setting up/breaking down equipment, and minimal during non-events and when not setting up/breaking down equipment. This is an event-based position with no minimum number of hours guaranteed. Work schedules are determined by event activity.

The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need.   This role pays an hourly rate of $18.00 to $24.00   Benefits for Part-Time roles:...

The Concessions Supervisor is responsible for overseeing the food & beverage serving of guests in the stadium at various concessions stands, bars, and portable food & beverage locations. The Concessions Supervisor must be personable and able to work in an ever-changing fast-paced environment. The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects including training, inventory and special events.   The Concessions Supervisor must...

The Cashier utilizes a cash register and accepts payment. They will prepare and serve concession items, beverages and serve them to guests while ensuring quality of food presentation. Must be able to maintain excellent attendance in accordance with the attendance policy.   This role will pay an hourly rate of $12.00 to $15.00 and is tip eligible   Benefits for Part-Time roles: 401(k) savings plan and 401(k)...

We are seeking a dedicated and highly skilled Sushi Chef to support the operation of our fine-dining sushi program. This position plays a critical hands-on role in executing traditional and contemporary sushi offerings, ensuring quality control, mentoring junior team members, and maintaining high culinary and sanitary standards. The ideal candidate combines strong technical ability with a refined palate and a deep respect for Japanese culinary traditions. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needs.

The Ticket Taker plays a key role in ensuring an exceptional guest experience. This position is responsible for greeting guests, scanning or collecting tickets, verifying event access, and providing information in a professional and friendly manner. Exceptional customer service and attention to detail are essential to create a safe, welcoming, and efficient entry process for all patrons.   This is a casual role from November 18, 2025 and will end on April 30, 2026  

The Cook will provide a range of culiary services for the building, including concessions, buffet, tableside, and cocktail, with event styles varying from casual to gala. The Cook must be skilled and independent with a strong understanding of culinary techniques, able to create high-quality, innovative dishes without the need for recipes or supervision, using their creativity, expertise, and knowledge of flavors. The Cook must have the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts based on a fluctating event-based schedule. Cooks are expected to stay composed and flexible in a fast-paced...

The Lead Banquet Captain coordinates and oversees entire banquet function to ensure proper execution and ensure guest satisfaction. As the Lead Banquet Captain, you will be the driving force behind unforgettable guest experiences, guiding banquet staff with confidence, orchestrating seamless event flow, and ensuring every detail exceeds expectations. You’ll take charge of setup, service, and breakdown for a wide range of events, lead by example on the floor, and collaborate closely with culinary and operations teams to deliver polished, high-quality service. This is a dynamic, hands-on lead role perfect for someone who thrives in fast-paced environments, loves elevating hospitality,...

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...

The ID Checker is responsible for verifying guest identification at entry points, bars, and designated access areas during the event. This role ensures compliance with all age-restriction laws and festival policies by accurately checking IDs, monitoring crowd flow, and maintaining a safe and controlled environment. The ID Checker helps provide a positive guest experience while upholding safety, accuracy, and professionalism.   This is a seasonal role from November 13, 2025 and will end on February 28, 2026.