Concessions Supervisor

About the role

This position supervises and coordinates assigned staff while actively participating in food service activities across multiple concepts simultaneously. Duties include food preparation, handling, and service based on business needs. Quality control and assurance, merchandising, cleanliness, equipment maintenance, and safety assessments are also responsibilities.

Responsibilities

• The core function involves the active supervision and execution of daily food service operations across multiple dining concepts.
• Direct participation in food preparation, handling, and service, ensuring consistent quality control and assurance in both taste and presentation.
• Regular assessment of operational needs such as merchandising, cleanliness, equipment maintenance, and safety.
• Identifying and addressing business demands, including responding to staffing shortages and operational issues.
• Maintaining availability and working order of necessary food supplies, utensils, event signage, and equipment.
• Full cycle of student staffing, including recruiting, hiring, onboarding, scheduling, and supervision.
• Fostering a positive and productive work environment through regular coaching and enforcing expectations related to attendance, productivity, and professional behavior.
• Administering corrective actions as necessary, providing performance feedback, and supporting team development throughout the shift.
• Managing purchasing and inventory for food, beverages, and supplies, maintaining accurate daily records, and coordinating equipment maintenance.
• Ensuring compliance with all applicable regulations and policies governed by external agencies and internal bodies.
• Proper documentation of credit card reader logs, temperature checks, and equipment maintenance records.

Requirements

• Minimum Acceptable Education & Experience: HS education or equivalent; 2 years of minimum experience in food operation.
• Knowledge, Skills & Abilities: Food service techniques, sanitation standards, food safety regulations, and appropriate PPE usage; Commercial kitchen equipment operation and basic maintenance; Point-of-Sale (POS) systems and recordkeeping procedures; PCI-DSS compliance; ServSafe Certification or equivalent food safety training (preferred).
• Strong interpersonal and guest service skills; Effective communication across diverse teams; Time management and multitasking in a fast-paced, high-volume setting; Conflict resolution and disciplinary process implementation; Ability to work a flexible schedule, including nights and weekends; Ability to lift, bend, twist, push, and pull loads up to 50 lbs; Ability to remain calm, focused, and decisive under pressure or during emergencies; Ability to wear and use personal protective equipment (PPE) as required; Ability to supervise independently and manage shifting priorities; Ability to maintain confidentiality and uphold safety/security protocols; Ability to complete administrative and compliance-related tasks accurately and efficiently.

Qualifications

• High school graduation or equivalent.
• Two years of supervisory experience in a food service operation.
• Knowledge of food service techniques, sanitation, and safety.
• Must be able to work a flexible schedule that may include nights and weekends.

Skills

• ServSafe Certified.
• Working knowledge of Microsoft office software.
• PCI Certification.
• Defensive Driving Certification.
• TIPS-Alcohol Certification or the ability to obtain the proper certifications within six-months of employment.

Benefits

N/A

Pay

N/A

Schedule

N/A