Concessions Manager

Summary

The Concessions Manager is responsible for all food and beverage offered for cash sales; inventory management of all foods, beverages, and foodservice related supplies and equipment; coordinating activities of and directing training of all foodservice employees in concessions, and warehousing insuring an efficient, timely, sanitary, and profitable foodservice operation that consistently is recognized by the facility’s users as delivering the highest service levels while generating maximum cash sales.

Essential Duties and Responsibilities

• Determines, establishes, and implements service standards for all cash sales services.
• Affords assistance in menu and service planning and reviews upcoming event information to determine point of sale to be operated, making every effort to increase sales, ensure operational efficiency potentials are realized, product availability is maximized, waste and pilferage is minimized, and cash handling and inventory controls are strictly adhered to.
• Plans, directs, and oversees all setup, stocking, and preparation for cash sales events for the facility ensuring complete details of services to be offered are communicated through all departments in a timely and effective manner. The Concessions Manager must be able to personally perform each duty that would be assigned to all employees working in the areas of concessions, warehouse, and associated supervisory personnel.
• Determines, establishes, and implements policies, procedures, and training to ensure all cash services and warehouse/storage operations adhere to all local, state, and/or federal guidelines at all times.
• Ensures all food service equipment is maintained in a clean, sanitary, organized, and operational manner, that it is set up in a proper and timely fashion, and likewise removed from areas promptly, as appropriate.
• Requisitions supplies needed and ensures all department-related orders and deliveries are received properly in the quantities and at the prices ordered.
• Availability to work nights and weekends as needed to facilitate supervisory responsibilities.
• Attendance during regularly scheduled hours.

Supervisory Responsibilities

The Concessions Manager is responsible for the overall direction, coordination, and evaluation of the Food and Beverage unit. This person carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees including non-profit groups; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

• Educational and/or Experience: High school diploma required; college degree preferred. Minimum two years of cash food and beverage service management in a similar high volume foodservice operation is preferred.
• Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
• Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to apply previously learned material such as specifics, criteria, techniques, principles, and procedures; ability to grasp and interpret the meaning of material; ability to use learned material in new and concrete situations; ability to break down material into its component parts in order to understand the whole; ability to recognize casual relationships, ability to put parts together to form a new whole or proposed set of operations; ability to relate ideas and formulate hypotheses; ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards; ability to appraise judgments involved in the selection of a course of action; ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on level of priority or urgency.
• Physical Demands: While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and risk of electrical shock; wet and/or humid conditions and extreme heat and cold. The noise level in the work environment is usually moderate but is occasionally loud.