This Operations Manager reports to the Director of Operations and is responsible for assisting in the administration, planning, budgeting and direction for the operations of the Center including front and back of house services, technical services, information technology, conversion, custodial services, and equipment inventory control. Insures an effective and cost efficient program by controlling the Operations budget, and performs related day to day responsibilities as required.   Coordinates all elements of facility operations including budgeting, purchasing, directs the operation and maintenance of the mechanical, electrical, HVAC, custodial, grounds, sound, lighting, a/v equipment, tele-communications systems, security, smoke/fire detectors and traffic control. Manager will serve as facility safety chairman to maintain a safe and secure facility for the public and employees.  

The Runner is responsible for the accurate and timely delivery of food, beverage and paper stock throughout the venue. The Runner is expected to complete other tasks related to the maintenance of the warehouse and stands. The employee must maintain excellent attendance and be available to work events as scheduled per business need.

The Line Cook is responsible for preparing foods to be served to guests throughout the venue.  The Line Cook will occasionally 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.    

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

The Bartender is responsible for the service of all beverages, both alcoholic and non-alcoholic. They must be personable, professional and able to work in an ever changing fast-paced environment. The employee must maintain excellent attendance and be available to work events as scheduled per business need.  

The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

Responsible for coordinating event setup operations associated with both meeting and banquet events as well as temporary concession areas as required by an event organizer. Responsibilities include, but are not limited to: coordinating meeting room setups, temporary concession seating, liaison communications with Navy Pier intemal departments, liaison communication with contracted work crew, storage inspections, equipment inspections, persorurel coaching and personnel scheduling.

This position requires a leader who is able to provide innovative parking and mobility solutions that support each of our venues. The goal of the position is to use methodologies and industry best practices to evaluate each venue’s unique parking process to help identify opportunities for optimizing the guest experience and operations, generate revenue for our venues, reduce environmental impact, and support the surrounding community. Most importantly this role requires the passion and experience to support parking and mobility operations according to Oak View Groups guiding principle of being a positive disruption to business as usual in the sports and live entertainment industry. salary of 130k-150k

The Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB.  The Concessions Manager must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Arena & Concessions Dept.    The Concessions Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The CM will provide oversight and resolution responsibility for employee performance issues.  Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends.  Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.    

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 Director of Premium provides leadership and assistance with all game day and non game day catering activities as well providing assistance to other managers in the profitable management of food and beverage operations, as needed.  The Director of Premium will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Director of Premium will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.   The Director of Premium will provide oversight and resolution responsibility for employee performance issues. The Director of Premium must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Director of Premium will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. 

The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned Spectra venue.  This individual ultimately oversees every managerial, f/t and p/t 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 General Manager solicits new sources of revenue, both on and off the venue property.  

The Event & Operations 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 Concessions Manager (CM) is responsible for the effective management of Centene Community Ice Center & Saint Louis Music Park concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food & drink preparation and production, and any other tasks assigned by the Director of Food & Beverage.  The CM must be able to provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Concessions Department.    The CM will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards.  The CM will provide oversight and resolution responsibility for employee performance issues.  Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The CM will provide daily leadership to the hourly employees of the Concessions Department, including cashiers, bartenders, prep cooks, warehouse employees, and subcontractor employees.  Responsibilities may include communicating event specific promotions, inventory management, opening and closing events, checking in / out employees, volunteers and temp employees, and involved in the nonevent day planning.   The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends.  Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.  

The Box Office Manager will control all ticket inventories and oversee the processing of orders and payments. Utilizing ticketing software, he/she will create ticketing for events and financial reports; manage and participate in the development and administration of an annual budget; direct the forecast of additional funds needed for staffing, equipment, materials and supplies; direct and monitor expenditures. The Box Office Manager is responsible for the selection, training, motivation and evaluation of all Box Office personnel, and he management of all aspects of customer service related to internal and external customers.

This position reports to the Director of Facilities and is responsible for assuming management responsibility for all services and activities involved in maintenance and operations in the arena as well as planning, directing, coordinating, and reviewing the work plan for facility maintenance and operations as well as all event changeovers.     Manages all elements of snow removal and maintenance of walkways and parking lots.  Manager will have the ability to act as building liaison for arena events including but not limited to acting as manager on-duty at specified times.

This position is responsible for providing high-level administrative support to the General Manager and Assistant General Managers by preparing statistical reports, conducting research, organizing special projects, handling information requests, and performing clerical functions as needed, as well as providing administrative support to the HR Manager (e.g., correspondence generation, employee records, recruitment support, employee relations support, new hire onboarding).

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 Senior Sales Manager is responsible for all corporate and convention center sales for the venue. This position is responsible for the sale of venue advertising, sponsorships, suite agreements, banquets, meetings & special events at the facility. This individual will manage and coordinate all activities of the sales department to reach budget goals and generate revenue for the facility.