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Cleaning and upkeep of facility, furniture, equipment and fixtures.
The Housekeeping Supervisor provides direct supervision to the housekeeping staff, including full time operations attendants, part time staff and temporary workers.
To monitor, control, and audit all financial transactions, and to perform a full range of professional accounting duties involved in fiscal management, record keeping, reporting and financial analysis of the facility. Also, supervising admin and accounting volunteer staff.
The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue’s F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events.
This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
The Sous Chef is responsible for serving guests quality food and beverage following the company’s standard recipes. The Sous Chef will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Sous Chef is responsible for the training of all kitchen staff.
The Sous Chef must maintain excellent attendance and be available to work events as scheduled per business need.
The Operations Coordinator provides direct supervision to the changeover and cleaning crews for facility functions for all events.
The Senior Event Manager will manage every aspect of their assigned events and theater from the advance planning stages through the end of the event; occasionally hire, train, schedule and supervise all event related staff, as well as oversee building security and parking issues and interact with local public safety officials to ensure events run smoothly; coordinate communication between event related staff and delegate assignments; be responsible for and ensure overall customer and lessee satisfaction.
The Office Manager will provide administrative support to all Food & Beverage departments (concessions, catering) at the venue, as well as to the Food & Beverage Manager. Administrative duties may include, but are not limited to, assisting with payroll, handling A/P and A/R responsibilities, preparing quotes/estimates after receiving information from F&B Manager, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties. The Office Manager will be responsible for managing a full range of accounting operations, including A/R, A/P, payroll reporting and GL entries. Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company
Given the small size of the Spectra onsite office (usually 2 FT employees), it is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist Spectra staff where needed. In light of the sometimes seasonal and event-driven nature of our business, the successful incumbent will have the ability to focus on and prioritize the administrative duties that are most critical and time-sensitive.
To direct and execute the functions of the Marketing Division of the Miami Beach Convention Center through media and public relations, online and digital marketing, sponsorship, advertising, promotional activities and marketing collateral. Enhances the image of the facility and promotes goodwill in the community.
The Office Manager will provide administrative support to all Spectra departments (concessions, catering, kitchen) at the venue, as well as to the General Manager. Administrative duties may include, but are not limited to, completing payroll (weekly basis) and daily audits of hourly employees for missing punches, handling A/P and A/R responsibilities, assuring compliance in hourly employee personnel files, handling basic HR duties, scheduling, and general clerical duties. The counting of all monies from local events and reconciling to event workbook. Reconciling weekly Credit Cards reports from Credit Card Company to POS system. The Office Manager will be responsible for managing a full range of accounting operations, including A/R, A/P, payroll reporting and GL entries. Perform month end closing work, account reconciliations, and profit statement reporting to management. Safeguard company assets, and provide data and fiscal support to other departments within the company
Given the small size of the Spectra onsite office (1 PT employee), it is critical that the Office Manager have the ability to multi-task, organize and prioritize tasks, and willingly assist Spectra staff where needed. In light of the sometimes seasonal and event-driven nature of our business, the successful incumbent will have the ability to focus on and prioritize the administrative duties that are most critical and time-sensitive.
The Director of Sales & Marketing is responsible for the promotion of concerts, sporting events, and shows held at the Tony’s Pizza Events Center as well oversight of group sales. The Director of Sales and Marketing is directly responsible for sponsorships sales, and premium seating as well as implementing marketing plans, managing event advertising budgets and promotions and ensure successful sales for events with assistance from the Marketing/Group Sales Coordinator and Box Office Manager. This individual is responsible for maintaining relationships with sponsors, premium seat holders, group clients, community partners, media partners, and ensuring fulfillment of contracts. This individual will manage, supervise and coordinate all the activities of the sales and marketing department to reach budget goals and generate revenue for the facility as well as oversee the general operations of the box office along with supervision to the Box Office Manager.
Under general direction of the Talent Acquisition team, the Talent Acquisition Intern assists in the general operations of the organization’s recruitment function in a multi-location, multi-state environment which includes exempt, non-exempt, and union employees.
The Philadelphia Wings Digital Communications Intern will make the creative assets and development of official team digital media properties including, but not limited to, WingsLax.com, social media platforms and more.
Serves as event manager providing professional client services support while serving as a liaison between clients and facility departments to oversee all aspects of facility operations related to events. Oversees front of house staff, including house managers and area managers, for events in the Performing Arts Center. Oversees volunteer usher program providing support and guidance to all volunteers City Springs consists of a the 1,100 seat Byers Theatre, 400 seat Studio Theatre, Conference Center and Rooftop Terrace bar, Outdoor Greenspace, and CityBar, where the Event Manager will be involved with all rentable spaces.
The Catering Server is responsible for serving guests in the venue dining areas at catered functions. The Catering Server must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.
To promote and book events for the facility through an aggressive sales & marketing effort. To work with the customer on initial rates and terms of the contract and to convey that information to other necessary facility staff to further work effectively with the customer.
This position provides direct supervision to the changeover crew for event set-up and production, general operations duties and daily arena/rink maintenance.
Part time Operations staff including change over crew, Non Event Operations Crew, and Contracted Custodial Crew.
Responsible for overall management, promotion, and operation of two facilities, including purchasing, policy formulation, booking, marketing, finance, food and beverage, box office, advertising, security, production, maintenance, and related operations. Provides direction to each department as needed, through each department’s director.
Utilizing independent judgment, the Director of Operations assists the General Manager in managing, supervising and coordinating all day-to-day operations of the venue, including engineering, maintenance, set-up/changeovers, custodial/housekeeping, grounds keeping. Assists in providing overall administrative planning, direction, and policies to staff, assuring the highest quality service program to assure booking/rebooking of events. DOO ensures an effective and cost-efficient program by controlling departmental operating budget as well as providing highly responsible staff assistance and management to the General Manager.