To manage & coordinate the functions of the Marketing Division of the St. Charles Convention Center through media & public relations, promotional activities & marketing materials.
Meeting & Catering Sales Manager solicits, promotes and books Meetings & Food and Beverage events, for the venue through an aggressive marketing and sales program. Works with the client on rates and terms of the contract.
The Chief Engineer manages, supervises and coordinates the maintenance of the building, equipment and grounds for the convention center; and provides highly responsible staff assistance to the assigned facility director
The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with current policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.
The Facilities Specialist assists in the completion of event set-up prior to events & tear down afterward, including general housekeeping and custodial activities. Can be up to 20 hours per week.
Media Services Technician assists in performing responsible technical work within the Media Services Dept, operates technical media, audio-visual & electronic equipment for events & performances in the convention center.
The Maintenance Technician performs general facility maintenance and repair tasks to ensure that the facility remains in presentable and operable condition. Saturdays 7am-1230pm & Sundays 3pm-830pm
The Housekeeping Specialist is responsible for the routine cleanliness of the facility, in addition will assist in set-up, show care and clean-up of events. Can be up to 16 hours per week.
Responsible for assisting in the efficient operation of the kitchen by maintaining cleanliness standards through the operation of dishwashing equipment & sinks, removing garbage, cleaning of equipment & work areas, including floors.
The Banquet Server will assist the Food and Beverage Manager and Banquet Captains in serving the guests during banquet functions to ensure a positive guest experience.
The bartender is responsible for all set-up, organization & maintenance of bar, all opening & closing procedures, cash handling, inventory and service to clients.
Cook is responsible for preparing food for cooking or serving. Using banquet & Concession orders, Cook prepares food, arranges it on serving dishes & distributes the food to Banquet Servers. Cook cleans & maintains work area
