The Warehouse Manager is responsible for the effective management and running of venue distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance. The Warehouse Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) any assigned event.  The Warehouse 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, promotion and transfer.  The Warehouse Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.   

The Event Manager will manage every aspect of assigned events from the advance planning stages through the end of the event, with an emphasis on hockey events; hire, train, schedule, and supervise part-time Guest Service and Security Staff; be responsible for and ensure overall customer and client satisfaction.  

Assists in the administration of the day-to-day operations of the box office as well as ticket operations for the Ryan Center, Meade Stadium, Edwards Auditorium, and URI Athletics utilizing Paciolan ticketing software for all event creations and financial reports and maintains all box office policies and procedures.

Utilizing independent judgment, the Changeover Manager supervises and directs the day-to-day operations of the Crown Complex. This employee’s primary responsibilities include the facilitation of changeovers and the general oversight of all housekeeping.    

The Event Management Intern will be the primary point of contact for facility’s small event clients, managing every aspect of events in the facility from the advance planning stages through the end of the event. Primary event type will be daytime meetings & events, with strategic cross-training/shadowing opportunities of other event types (trade shows, meetings, concerts, etc.).    

The Sales and Marketing Manager is responsible for planning and implementing sales and marketing strategies, both short and long range, targeted toward existing and new markets by performing the following duties personally or through subordinates.   Federal Way Performing Arts and Event Center is a 700 seat Theater with an additional 7,000 sq. ft. of meeting and banquet space.  Opened in August 2017 the state of the art theater is home to four resident artist organizations as well as national, regional and local performances.    Find out additional information at www.fwpaec.org

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.  

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

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

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

The Concessions Manager (CM) is responsible for the effective management and running of venue concessions operations including event planning support, food preparation and production, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the GM.  The Concessions Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.    The Concessions 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, promotion and transfer.  The Concessions Manager will provide oversight and resolution responsibility for employee performance issues.  The Concessions Manager 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 to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.    

Utilizing independent judgment, the Operations Manager manages, supervises and coordinates the day-to-day operations of the facilities, including engineering, maintenance, set-up / changeovers, custodial/housekeeping, and grounds keeping. Provides overall administrative planning, direction, and policies to operating managers, assuring the highest quality service program to assure rebooking of events. Ensures an effective and cost-efficient program by controlling departmental operating budget. Ensures tenant requirements are met and facility rules, regulations and policies are adhered to, by serving as a liaison between the facility and tenants; assists tenants in the planning of their own events; and performs related responsibilities as required. May be required to work extensive hours including nights and weekends. Supervise and train up to twenty part-time employees at any given time and have the authority to hire or fire and the authority to make recommendations for hiring and firing of employees. Provides highly responsible staff assistance to the General Manager.  

This position will work with the General Manager to oversee that day to day operations of the marketing and group sales department to promote the facilities and events while creating and maintaining relationships with media and promotional partners. The marketing director will execute and oversee advertising, media buying, promotions, public relations and grassroots efforts for events as assigned.   

The Assistant Box Office Manager is responsible for assisting all ticketing operations for the Crown Complex including daily operations of the complex box office and any ticketing outlets. Responsibilities include servicing of all Premium Services clients with ticket requests as well as assisting marketing department with report requests; account for all cash received, verifying daily cash reports, maintaining accurate bookkeeping documents, and depositing all ticket receipts. Supervise and train part-time employees at any given time and have the authority to hire or fire part-time employees.  

The Accounting Analyst will assist in the coordination and preparation of all the venue’s budget management and related financial analysis, as well as monitor, control, and audit all financial transactions, and perform a full range of professional accounting duties involved in fiscal management, record keeping, and reporting for Spectra Venue Management at Kay Bailey Hutchison Convention Center Dallas.    

  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.