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Dave & Buster’s to Open April 3, Hiring for 230 Positions

Dave & Buster’s to Open April 3, Hiring for 230 Positions

Feb 16, 20171 min read

Dave & Buster’s is looking to hire 230 people for its new Tucson location at 1390 E. Tucson Marketplace Blvd., scheduled to open April 3.

Located at Tucson Marketplace at the Bridges, this will be the first Dave & Buster’s location in Tucson and the fourth in Arizona.

Positions to be filled include line cooks, servers, bartenders, game technicians, and more.

Dave & Busters has an extensive food menu with items such as the Crispy Nashville-Style Hot Chicken, sliders, ribs, bacon-wrapped shrimp, and burgers.

The drink menu features an alcoholic snow cone and the trademark Coronarita, concocted with 7 oz. of Corona, blue agave silver tequila, and triple sec, served with the Corona bottle dunked into the glass.

In addition, Dave & Busters will feature hundreds of games, which guests will be able to play with rechargeable “Power Cards.” Games will be half-off from open to close on Wednesdays.

Employment applications are available at daveandbusters.com/careers.

Dave & Buster’s will be located at 1390 E. Tucson Marketplace Blvd. For more information, visit daveandbusters.com.

Article written by:

Paul Barlyn

Paul Barlyn

More about Paul
Paul Barlyn is Tucson Foodie's 2017 spring intern. He is currently enrolled at the University of Arizona School of Journalism. His mom makes a mean pesto chicken spaghetti.

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Read the article on Tucsonfoodie.comPhoenix bakery @Proofbread is popping up in Tucson! Starting Friday, Oct. 9, the Phoenix-based sourdough bakery and stone flour mill will take over the two former @Cafefrancaisaz locations for a Tucson pop-up. Expect naturally leavened country loaves, chocolate croissants with 81 layers of laminated dough, morning buns, ciabatta and more. 🥐🍞 📍 7831 E. Wrightstown Rd. 📍 3855 E. Broadway Blvd. Both locations will be open 7 am-2 pm throughout October. If the pop-up is a success, Proof Bread says it could become a permanent Tucson operation. Read the article on Tucsonfoodie.com
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