Employment


Interested in working at the MassMutual Center? If so, this may be your chance to become part of the excitement!

For MassMutual Center and MGM Springfield job opportunities, please click here.

Select MassMutual Center jobs and Spectra Food Service and Hospitality jobs within MassMutual Center are listed below:

General Manager - MassMutual Center

Reports to:   General Manager of MGM

Survises:  Staff

It is the responsibility of the General Manager of the MassMutual Center to provide overall leadership, management and direction of all facets of the MassMutual Center including the Arena and the Convention Center (meeting rooms, ballroom and exhibition hall spaces). Responsible for overall management of all building operations including booking, finance, sales, marketing, food and beverage, box office, security, production, and maintenance. This also includes all aspects of the MCCA/Blue Tarp LLC contract.   All duties are to be performed in accordance with property and MGM Resorts International policies, practices, and procedures. Supports the General Manager of MGM Springfield in the development and implementation of the strategic plan and vision for the MassMutual Center.

 

Assistant General Manager - MassMutual Center

Reports to:  GM of MMC

Supervises:  Staff

The Assistant General Manager will assist the General Manager in planning, directing, and managing the day-to-day operations of the MassMutual Center including booking, finance, sales, marketing, food and beverage, box office, security, production, and maintenance. Responsibilities also include evaluating and developing recommendations to improve administration, procedures, and policies. All duties are to be performed in accordance with property and MGM Resorts International policies, practices, and procedures.

 

Concessions Cashier - PT

Reports to:      Concession Manager
Supervises:     None

Summary:       The Concessions Cashier is responsible for greeting guests in a pleasant         manner while filling food and beverage orders. The Concessions Cashier will operate the Point of Sale system and collect money for purchased food and beverage items.

 

Concessions Server - PT

Reports to:     Concessions Manager
Supervises:    None  

Summary:  The Concessions Server is responsible for greeting guests in a pleasant manner while filling food and beverage orders. The Concessions Server will assist the cashier in the stand by filling orders quickly and efficiently while maintaining a clean work environment.  The Concessions Server must maintain excellent attendance and be available to work events as scheduled per business need.

 

Catering Captain - PT

Reports to:     Catering Manager 
Supervises:    None

Summary:      Catering Captain is responsible for supervising and serving guests in the venue dining areas at catering functions.  The Catering Captain must be customer-service oriented and personable. Must be 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.

 

Catering Server - PT

Reports to:     Catering Manager 
Supervises:    None

Summary:      Catering server is responsible for serving food and beverage to guests. Catering Server must be customer-service oriented and personable. Must be 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.

 

Catering Bartender - PT

Reports to:     Catering Manager 
Supervises:    None

Summary:      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.

 

Kitchen Cook - PT

Reports to:     Executive Chef
Supervises:    None  

Summary:      The Kitchen Cook is responsible for preparing foods to be served to guests throughout the venue. The Kitchen Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Kitchen Cook must maintain excellent attendance and be available to work events as scheduled per business need.

 

Kitchen Steward - PT

Reports to:     Executive Chef
Supervises:    None  

Summary:  The Kitchen Steward is responsible for the sanitation of all kitchen equipment, cooking utensils, dishware, glassware and silverware, as well as the kitchen. The employee must maintain excellent attendance and be available to work events as scheduled per business need.

 

 

  • MGMSpringfield
  • MCCA
  • MM 8.JPG
  • Springfield Thunderbirds
  • Coors Light
  • AIC Men's Hockey
  • LifeStorage