Director of Concessions | Full-Time | BOK Center

Position Summary

The Director of Concessions will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards at both the BOK Center and Arvest Convention Center. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings, weekends, and holidays. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical (computer and POS) aptitude are required.

Responsibilities

• Managing, developing, and mentoring a staff of part-time and full-time concessions employees, including initiating employee discipline as required
• Completing documentation of employee performance and attendance issues in accordance with company policy and practice
• Ensuring proper setup of all concession locations prior to doors, including verifying opening inventory, assigning duties to concession workers, ensuring sanitation standards are met, verifying that each location is fully operational, and ascertaining levels of food production based upon projected guest attendance
• Providing a high level of oversight and operational expertise, resulting in the smooth, efficient, and profitable execution of events
• Overseeing a large volume of inventory, ordering product, and managing high-volume sales
• Directing and running all venue concessions operations before, during, and after the event, including staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned
• Training new and current employees with regard to property procedure and best practices
• Willingness to cover/back up any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
• Supporting Premium Services operations and event needs as needed
• Providing direction and oversight to concession managers, leads, concession workers, and bartenders
• Ensuring that all state/federal OVG procedures and practices are adhered to, including compliance with alcohol distribution/service and food handling/sanitation guidelines and general safety policies and procedures
• Documenting any alcohol service or other compliance issues immediately
• Completing post-event evaluations, data compilation, tracking of product shortages, and generation of reports; serving as a resource for POS applications and training
• Ensuring the work environment is safe and free from harassment or discrimination; immediately addressing all safety concerns, potential hazards, accidents, or incidents
• Relaying safety/health issues to management immediately
• Ensuring event staff is aware of workplace expectations; providing ongoing assistance, training, and mentoring to event staff; promoting a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforcing procedures and practices through repetition; leading by example and providing ongoing constructive feedback
• Obtaining working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access

Qualifications

• MA or MS; BA or BS with business-related major (accounting minor or credits preferred); equivalent job experience can be substituted for educational requirements
• 5-7 years' experience in the food & beverage industry
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Must have a professional appearance and presentation
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational skills
• Well skilled in all technical and sanitary aspects of food preparation and presentation
• Proficiency and experience demonstrating verifiable knowledge of food preparation methods
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner that focuses on generating a positive and cooperative work environment
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours
• Possess a valid food handling card, alcohol awareness or equivalent, and ability to obtain any necessary certificates as required

Pay

Annual salary of $75,000 - $80,000

Benefits

• Health, Dental and Vision Insurance
• 401(k) Savings Plan with matching
• Paid Time Off (vacation days, sick days, and 11 holidays)