Your NFP group will have to show proof of tax exemption (501-C designation) and provide your W-9 forms. Each volunteer must sign a waiver.

Each NFP group is paid by check after the event has been “settled” on our end. The amount you earn is based off of the number of sales done in your group’s location. Your group will make $350 plus 10% of any sales over $3,500. Checks are mailed out to the address given on the NFP Agreement. (As part of the agreement the building will need a copy a W9, signed waivers, and proof of tax exemption)

We ask that you have some uniformity with your group. This helps our arena staff, as well as our guests, recognize that you are working with us. This can be something as simple as matching t-shirts that has your organization’s name on it. Being around food and hot equipment, we ask that no one wear shorts, or open-toed shoes. Hair must be covered or pulled back.

We have trainings to get all of our group’s leaders certified in serving food and kitchen safety as well as alcohol management.

For NFP groups, you will arrive an hour before doors open. This way you are at your location, given a training of our systems and processes, and ready to go no later than a half hour before doors open. For example, if the show starts at 7:00 PM and doors open at 6:00 PM, we ask the groups to be here by 5:00PM.

Our concession stands stay open until there is approximately a half hour left in the event. For most events our concession employees are walking out the door at the same time as the public.

We generally ask our NFP groups to have at least 6 people. All working volunteers must be 18 or older to participate.

Volunteers are designated to run the registers of one of our concession stands. We provide at least one of our staff to cook (if your group is in a location that needs it) and at least one of our staff to be the “Stand Manager”. Our Stand Managers are generally the ones that are in charge of the location during the event. They help our NFP groups with things such as handling the money, inventory counts, tracking product in and out of the stand from the main kitchen, and the overall operation of the stands. It is a great opportunity for team building all while benefitting the organization!

Opportunities include anywhere from just a few events to over 40 events. The more you work the more you earn for your group!

Send an email to Andrew Heywood, Director Food & Beverage, with the name of your group (with 501-C designation), the event/date you're interested in, and your contact info!

Click here to email Andrew