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Box Office: Box Office Management
BOX OFFICE MANAGER - Enid Event Center and Convention Hall (Enid, OK)

BOX OFFICE MANAGER – Enid Event Center and Convention Hall (Enid, OK)

Title:                            Box Office Manager

Company:                   Global Spectrum

Location:                    Enid Event Center and Convention Hall (Enid, OK)

Reports to:                  GM / Director of Finance

Status:                         Full-Time; Salaried; Exempt

Summary:

The Box Office Manager will control all ticket inventories and oversee the processing of orders and payment. Utilizing ticketing software, he/she will create ticketing for events and financial reports. The Box Office Manager is responsible for the selection, training, motivation and evaluation of all Box Office personnel, and the management of all aspects of customer service related to internal and external customers.

Qualifications:           

  • Bachelor’s Degree from an accredited college or university with major coursework in business management, sports management, business administration or other related field
  • Minimum of 2 years of increasingly responsible box office/ticketing management experience, preferably with a sports facility, convention center, performing arts facility or other multi-purpose public assembly facility
  • Ability to work beyond normal business hours as required, based on event calendar
  • Strong listening skills and oral and written communication skills
  • Knowledge of operational characteristics
  • Proficiency in Microsoft Office applications including but not limited to Word, Excel, Outlook and PowerPoint
  • Familiarity with Paciolan ticketing software
  • Knowledge of terminology used in box office/sales settings

Job Functions:           

  • Build all events in the ticketing system, including seating manifests, price tables, holds/kills, discounts, pre-sales, etc.
  • Oversee all financial reconciliation in regards to daily reports, monthly reports and event settlement
  • Manage all information being sent and posted through ticketing system
  • Act as systems administrator for ticketing system and liaison between staff, promoters, presenters and the facility
  • Responsible for system upgrades, occasional testing of new software and routine maintenance and trouble-shooting
  • Update and relay all box-office related event information to each department and client
  • Investigate and resolve ticket-related issues
  • Responsible for the collection of all ticket monies, tracking of accounts payable/receivable and preparation of sales reports/ticket revenue updates
  • Work with sales and marketing departments to set up various ticket discounts and promotions
  • Oversee will call for all ticketed events, ensuring compliance to all relevant ticket laws
  • Track attendance for all events, including pre-sales, walk-ups, promotions, discounts, etc.
  • Provide leadership for Box Office personnel
  • Establish and maintain effective working relationships with internal/external customers
  • Analyze challenges, identify alternative solutions, project consequences of proposed actions and implement recommendations in support of organizational objectives
  • Communicate clearly and concisely in the English language, both orally and in writing
  • Comprehend and make inferences from written sales materials
  • Make basic arithmetic calculations (addition, subtraction, multiplication and division) either manually or through the use of a calculator
  • Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) work days and extended numbers of days
  • Exercise confidentiality and integrity upon handling personal and financial customer information
  • Perform other duties as assigned.

Intellectual/Social, Physical Demands and Work Environment:

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social Demands:

  • While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits.  Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame.  This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.

Physical Demands:

  • While performing the essential functions of the job, the employee constantly operates a computer and other office devices such telephones, copy machines, fax machines, etc; occasionally moves about inside the office to access storage areas, cabinets and office machinery; constantly moves about the arena and event sites before, during and after events to service clients and supervise staff; constantly communicates via telephone, email and in-person with others to exchange accurate information.

Work Environment:

  • The essential functions of this position are performed indoors. The noise level in the work environments can range from moderate to loud during events and is minimal to moderate during non-event times.

EOE, DFWP

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Finance/Internal Audit: Controller/Director of Finance
DIRECTOR OF FINANCE - Enid Event Center and Convention Hall (Enid, OK)

Summary:

The Director of Finance oversees all accounting and financial reporting functions. These functions include event costing and settlements, account reconciliation, financial statement compilation and payroll. Further duties include the coordination of human resources functions and assisting the General Manager with budgeting and financial reporting as needed.

Qualifications:

• Bachelor’s degree or better from an accredited college or university with major course work in accounting, finance, public or business administration or a related field..
• Minimum of 3 – 5 year of arena, trade/convention center, hotel or public assembly facility accounting experience preferred
• Knowledge of MAS 200 and ADP Software preferred, or similar accounting software
• Strong attention to detail
• Strong oral and written communication skills in the English language
• May require working beyond normal business hours, including nights, weekends and holidays based on event calendar
• Strong attention to detail
• Proven ability to work well with all levels of management

Essential Job Functions:

• Perform all general accounting functions including general ledger, payroll, purchasing, and accounts payable and accounts receivable
• Prepare bi-weekly payroll for all salaried and hourly employees
• Oversee Box Office cash handling procedures and verify bank statements against daily deposits
• Coordinate human resource functions, policies and protocols
• Create and maintain employee personnel files
• Coordinate employee benefits and paid time off
• Prepare event settlements and generate account transfers or check payments.
• Perform balance sheet account and bank reconciliations
• Prepare monthly financial statements
• Assist General Manager and Department Heads with budget preparation
• Assist Department Heads with expense forecasting; direct the monitoring of expenditures
• Coordinate  facility annual external audit

Nonessential Job Functions:
• Perform other duties as assigned by the General Manager

Intellectual/Social, Physical Demands and Work Environment:

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social demands:
• While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits.  Position requires constant attention to precise details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame.  This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.

Physical demands:
• While performing the essential functions of the job, the employee constantly operates a computer and other office devices such telephones, copy machines, fax machines, etc; occasionally moves about inside the office to access storage areas, cabinets and office machinery; constantly moves about the arena and event sites before, during and after events to service clients and supervise staff; constantly communicates via telephone, email and in-person with others to exchange accurate information.

Work environment:
• The duties of this position are 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 during events and minimal during non-event times.

EOE, DFWP

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Facility Operations/Security/Event Management: Food/Beverage Management
EXECUTIVE CHEF/FOOD AND BEVERAGE DIRECTOR - Enid Event Center and Convention Hall (Enid, OK)

SUMMARY:

This is a dual position having the primary duty of overseeing and ensuring the efficient, professional and profitable operation of food and beverage services at the Enid Event Center and Convention Hall. This individual ultimately oversees every aspect of food and beverage (F&B), including kitchen (back of house) and Service (Front of House) operations. This includes management of all FT and PT positions within F&B and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances and alcohol service regulations.  The Chef/F&B Director is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Global Spectrum’s policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Chef/F&B Director 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 GM.  The Chef/F&B Director must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. 

In addition to managing the day to day business operations, the Chef/F&B Director solicits new sources of revenue, both on and off the venue property.

The Chef/F&B Director 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 Chef/F&B Director 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 Chef/F&B Director 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.  

 

 

JOB DUTIES:

·         Ensure legal, efficient, professional and profitable operation of the Enid Event Center and Convention Hall.

·         Responsible for managing, developing and mentoring staff of full-time and part time servers and culinary employees, including initiating employment actions such as hiring, firing, and disciplining.

·         Ensures kitchen and 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.

·         Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.

·         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 Global Spectrum’s 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 delivery and set-up of catered services and food service areas as needed.

·         Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.  Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.

·         Maintains a positive and compliant employee relations climate. 

·         Responsible for staffing, training, evaluation and counseling of all F&B staff.  Promotes support and communication with entire staff.  Rapidly solves problems.

·         Ensures compliance with health, sanitation, and safety and employment regulations by clearly communicating and reinforcing standards and procedures to staff.

·         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.

·         Provides input to GM on equipment purchases and leases.

·         At the request of the GM, at a minimum of annually, the position will review and amend policies & procedures, as required.

·         Directs and assists F&B staff in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.

·         Inspects the operation on a regular basis to ensure that the established quality standards are maintained.

·         Work with Sous Chefs to develop and update a highly marketable and regionally appropriate selection of food offering and menus and retail food pricing.

·         Work with Bar Supervisor to ensure safe and effective alcohol service  management

 

SPECIAL KNOWLEDGE & ABILITIES:

 

Knowledge Of:

·         Food Safety Guidelines and local health codes

·         Terminology used in entertainment and convention settings

·         Customer Service practices

·         Relevant Federal, State, and Local regulations

·         Must have computer skills in Microsoft office applications and word processing, spreadsheets, database, presentation, and internet software

§  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.

·         Develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.  Ability to assist others in developing needed skills for effective job performance.

·         Positively distribute responsibility to others to meet objectives and achieve desired results.

·         Recognize problems and to creatively and expeditiously find solutions.  Ability to set priorities and use initiative; solid decision-maker.

·         Be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.

·         Be self-directed while working in a team-oriented environment.

·         Work a flexible schedule; able and willing to work nights, weekends and long hours

·         Express ideas clearly when speaking or in writing.

·         Read and understand written information

·         Be exact in their work. Errors could cause safety hazards for themselves and other workers.

·         Identify problems and review information.

·         Be constantly aware of frequently changing events in cooking processes.

·         Quickly and accurately compare letters, numbers, objects, patterns or pictures.

·         Maintain high level of concentration.

·         Multi-task, work under pressure in meeting urgent deadlines.

·         Work closely with kitchen staff, but also spend time alone cooking.

·         Supervise, coach, mentor and train employees.

·         Provide excellent service to customers

·         Work a flexible schedule including early mornings, days, evenings, overnight, weekends, holidays, extended (long) work days and extended numbers of days

 

Physical demands:

·         Constant for extended periods of time.

·         Constant fast, simple, repeated movements of fingers, hands and wrists.

·         Constant bending, stretching, twisting or reaching out with the body, arms and/or legs.

·         Constant lifting, pushing, pulling or carrying heavy objects of at least 50 lbs.

·         Constant verbal, written and electronic communication with staff and clients.

·         Constant exposure to/handling of varying temperatures associated with a kitchen environment, including but not limited to freezing (freezers, frozen food items, etc.)  and very hot (heated cookware, entrees, temperature of kitchen).

·         Noise level in the work environment can range from minimal to loud depending on the time of day and function being performed.

 

PREFERRED QUALIFICATIONS

 

Experience:

·         Minimum of 3 years’ experience in culinary training-including menu planning, food preparation, and selection and storage of food.

·         Experience working as an Executive Chef or Sous Chef in a Fine Dining Restaurant or similar facility.

 

Education / Training:

·         High school diploma or equivalent GED

·         Must have training from a professional technical school, two or four year college, or special culinary school.

·         Must have completed formal training and complete on-the-job training.

 

Licenses or Certificates:

·         Possession of, or ability to obtain a current CPR certificate

·         Possession of, or ability to obtain a valid driver’s license

·         Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.

EOE, DFWP

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Apply for Future Notification Only: Future Notification
Notification of Jobs in Future - Comcast-Spectacor and its Entities (Various Locations, NA)

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