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Employment Opportunities




The Swiftel Center is dedicated to recruiting individuals with the skills, values, energy, and enthusiasm to contribute to the continued growth and success of our venue. Our staff consists of dedicated, service-oriented professionals who are committed to our guests, our organization, our partners and each other. We offer an exciting, fast-paced work environment with a customer-first mentality.

Our team is the best.






Available Full-Time Positions


event coordinator


Utilizing independent judgment, the Event Coordinator is primarily responsible for overseeing all aspects of the events taking place in the venue including developing, coordinating, and supervising all event related activities key to the operation of the facility including but not limited to maintaining security staffing plans, labor management, collection and distribution of event information from promoter/show representatives/sports teams, billing preparation/support, customer service representation to our guests and logistics of departmental activities relating to events.


RESPONSIBILITIES
  • Advance each show/event with appropriate show/promoter representative in a timely fashion
  • Communicates all event information to the appropriate Departments and staff
  • Develop, implement and manage event security plans in conjunction with event security provider and appropriate show/promoter representatives
  • Develop accurate event seating information with the Box Office Manager and Operations Manager, and ensures that event set-ups are accurate
  • Communicates in a timely manner with each Department Head regarding specific needs and information for each event
  • Prepares and distributes Event Data Sheet to all staff and Departments in a timely manner
  • Prepares post-event report for all events coordinated
  • Meet with facility sports tenants to collect and distribute game requirements and coordinate efforts to produce tenant events
  • Work with promoters and agents to coordinate and facilitate client needs for each event and provide cost estimates as required/requested
  • Preparation of and submission of expenses for event settlement. Attend settlement if required
  • Executes other operational duties as assigned
QUALIFICATIONS
  • 4-year degree from a college or university preferred
  • One year of experience same or similar position in arenas, convention centers, stadiums or theaters preferred
  • Ability to work flexible and sometimes demanding schedules (including nights, weekends, holidays, and extended hours)
  • Experience with Microsoft Office products, CAD, and Ticketmaster ticketing software preferred

executive CHEF


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.


RESPONSIBILITIES
  • Responsible for managing, developing and mentoring staff of 2 full-time and part time F&B employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
  • Ensures that the purchasing and preparation of all food products meet Spectra’ standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
  • Coordinates the delivery and set-up of catered services and food service areas as needed.
  • Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
  • Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems.
  • Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
  • Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy.
  • Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
  • Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar.
QUALIFICATIONS
  • Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions.
  • Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

SOUS CHEF


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.


RESPONSIBILITIES
  • Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
  • Assists Director of F&B/Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
  • Measure, mix and cook ingredients according to recipes
  • Use a variety of pots, pans, knives and other equipment to prepare and serve food.
  • Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
  • Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff.
  • Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
  • Monitor events, materials and surroundings.
  • Guide, direct and motivate kitchen employees.
  • Ensure that all food safety standards are followed.
  • Communicate with supervisors, peers and subordinates.
  • Make decisions and solve problems. Organize, plan and prioritize work.
  • Evaluate information against standards.
  • Carry out ideas, programs, systems or products.
  • Document and record all personnel discipline information. Work with Human resources for personnel discipline issues.
  • Other duties as assigned by Executive Chef.
QUALIFICATIONS
  • High school diploma or equivalent GED.
  • Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience.
  • State issued Health Certificate and immunizations are required.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
  • Must be able to stand for extended periods of time.
  • Ability to speak clearly so that listeners may understand.
  • Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
  • Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
  • Must be able to lift, push, pull or carry heavy objects.
  • Must have a good sense of taste and smell.
  • Must be Serve Safe certified.
  • Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
  • Ability to work closely with kitchen staff, but also spend time alone cooking.
  • Must be able to supervise, coach, and train employees.
  • Provide excellent service to customers.
  • General knowledge for the health and safety of patrons and staff.
  • Ability to express ideas clearly when speaking or in writing.
  • Ability to read and understand written information
  • Identify problems and review information.
  • Must be constantly aware of frequently changing events in cooking processes.
  • Ability to repeat the same physical activities.
  • Must maintain high level of concentration.
  • Must be able to multi-task.
  • Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.
  • Knowledge of US Foods Menu Profit Pro a plus.

STAFF ACCOUNTANT


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.


RESPONSIBILITIES
  • Assist in all general accounting functions including: general ledger, accounts receivable & accounts payable
  • Perform accounts receivable processes including customer invoice preparation, payment application and occasional collection calls.
  • Perform accounts payable processes including vendor invoice processing, master file updates and maintenance & annual 1099 reporting.
  • Assist Finance Director with general ledger adjustments, balance sheet reconciliations & monthly financial statement reporting.
  • Review daily ticketing reconciliations prepared by the Box Office Manager.
  • Review daily POS transactions and reconcile monthly transactions.
  • Assist Finance Director with PCI compliance & reporting.
  • Process new hire paperwork including background checks, payroll uploads and biweekly reconciliations ensuring timely & accurate processing.
  • Assist Finance Director with other HR related duties.
  • Assist Finance Director with event settlement functions.
  • May interact with departmental managers to resolve transaction and procedural discrepancies ensuring established controls are adhered to.
  • Perform annual record retention compliance duties and record keeping.
  • Assist with IT related inventory and credentialing functions.
  • Perform filing and record keeping duties.
  • Perform other general office and clerical support.
QUALIFICATIONS
  • Bachelor’s or Associates degree from an accredited college, school or university.
  • 2 years or more of experience working in a similar environment.
  • Proficient with Microsoft Office, with emphasis on Excel and Word.
  • Working knowledge of Sage 100, Biznet & ADP eTime software a plus.
  • Strong organizational & communications skills.
  • Ability to multitask with a high level of accuracy while meeting reporting deadlines.
  • Ability to work nights, weekends & holidays on occasion/as needed.

DIRECTOR OF EVENTS


Utilizing independent judgment, the Director of Events is primarily responsible for overseeing all aspects of post-booking stage service delivery methods. Directs, manages, supervises and coordinates the activities and operations of Event Services functions assuring the highest quality service program to assure rebooking of events. Provides highly responsible staff assistance to the General Manager.


QUALIFICATIONS
  • Bachelor’s degree in a related field from an accredited college/university with major coursework in facility management, marketing, business administration or related field preferred
  • Five (5) years of increasingly responsible facility management.
  • Proficient in the use of Microsoft Office programs.
  • A complete understanding of the Paciolan ticketing system; terminology, reporting, programming and troubleshooting.
  • An understanding of group sales methodology, processes and techniques.
  • Knowledge of operational characteristics of events, including crowd management and control techniques; fire and public safety regulations, food service practices,
  • Ability to communicate clearly and concisely in the English language, both orally and in writing
  • Self-motivated with excellent interpersonal and communications skills and the ability to function and make management decisions in a fast paced high pressure environment with strong attention to detail and organization
  • Ability to work independently and as part of a team
  • Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days.
  • Event management experience in a stadium, arena, convention center or public assembly facility setting highly preferred.
  • Experience with AutoCAD preferred.
  • Production experience involving concert set up, audio, video, lighting, and rigging preferred.
RESPONSIBILITIES
  • Oversee event management activities for all facility events; book, coordinate details including timeline, setup, A/V equipment, food and beverages for each event.
  • Recruit, interview, select, train, motivate and evaluate Event Coordinator; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures
  • Prepare departmental annual budget; recommend capital improvements; control and monitor departmental expenditures; assist in preparation of estimated revenues for facility budget
  • Inspect facilities to ensure they are being maintained properly for events
  • Develop crowd management and event staffing plans and supervise event staff during events
  • Ensure accuracy in computing of costs for post-event billing of services and equipment rental charges; generate invoices and record payments.
  • Work closely with the general public by monitoring services provided and addressing complaints in a timely manner
  • Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service
  • Conduct planning and operational meetings as required to ensure smooth coordination of event activities
  • Track, record and report labor allocations in all areas of functional responsibility for purposes of forecasting, benchmarking and budgeting
  • Manage and participate in the development and implementation of goals, objectives, policies, and priorities of all event related programs and activities
  • Work with other department directors in a variety of tasks
  • Conduct a variety of industry operational studies; recommend modifications to service delivery methods and operational policies and procedures as appropriate
  • Interpret and apply all relevant federal, state and local regulations
  • Serve as Event Manager as needed
  • Routinely serve as Manager on Duty



Available Part-Time Positions


Event Services


USHERS
Responsible for providing customer assistance and maintaining a safe and comfortable environment for patrons.
  • Performs customer service duties, offering directions to various points of interest, including seats, restrooms, concessions, etc.
  • Scans tickets and provides data to the Box Office Manager.
  • Monitors patron access areas and patrons in seating areas as well as reports potential hazards.
SECURITY STAFF
Responsible for monitoring and controlling crowd.
  • Provides assistance to patrons before, during and after events.
  • Assists in directing customers to seats, restrooms, first aid, etc.
  • Performs visual reviews to ensure no contraband items enter the facility.
TICKET OFFICE STAFF
Responsible for processing ticket sales at the Box Office and providing customer assistance.
  • Utilizes ticketing software to process ticket sales.
  • Maintains accuracy in financial transactions.
  • Provides information to patrons regarding events and ticket policies.

Food & Beverage


BANQUET & CATERING STAFF
  • Sets up silverware, glasses, napkins, buffet lines, etc.
  • Serves food and beverages to guests.
CONCESSIONS STAFF
  • Runs register.
  • Preps food such as walking tacos, hot dogs, sandwiches, etc.
BARTENDING STAFF
  • BARTENDER: Sets up bars, serves alcohol and tears down station.
  • RUNNER: Keeps alcohol stocked for slingers and bartenders.
  • SLINGER: Sets up beer station, serves beer and tears down station.

Operations


CONVERSION STAFF
Responsible for converting the facility from one event to the next.
  • Responsible for correct set up and tear down for events.
  • Flexible hours – daytime, late evening, overnight and early morning hours.
HOUSEKEEPING STAFF
Responsible for cleaning and maintaining needs of the facility.
  • Maintains restrooms in a clean and presentable manner.
  • Responsible for keeping all areas in safe, clean condition.
  • Keeps front entrance and outside areas clean and trash picked up.





Team Photos

Check out these snaps of our part time team in action.

BRETT YOUNG | 2/29/2020




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