Concessions Manager tribute Communities Centre

Overview:
The
**Concessions Manager** is responsible for the effective management and running of venue concessions operations. This would include, but is not limited to, food preparations and production, compliance with alcohol service policies, guest service, employee hiring, training and scheduling, balancing bookwork, trouble shooting, minimizing waste and closing duties. The Concessions Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.

The Concessions Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. They will actively supervise, coach, counsel, train, direct and mentor employees in meeting company quality standards and will initiate and authorize all employment actions such as hiring, training, promotion, transfer, discipline, suspension and termination. The Concessions Manager will provide oversight and resolution responsibility for all direct employee performance issues.

This is a key position for the effective and profitable operation of the business. The Concessions Manager must maintain excellent attendance and be available to work a variable event-driven schedule which will include evening, weekends and (potentially) holidays. Open availability, professional presentation, outstanding interpersonal skills, self-directed, and strong technical (computer and POS) aptitude required.

This role will pay a salary of $50,000 to $55,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

**Responsibilities**:

- Responsible for managing, developing, and mentoring staff for 5 concessions stands, in-seat service and vending stations. Approximately 75-80 employees will man these various stations.
- Actively supervise, coach, counsel, train, direct and mentor employees in meeting company quality standards.
- Initiate and authorize all employment actions such as hiring, training, promotion, transfer, discipline, suspension, and termination.
- Responsible for the completion of employee documentation including performance and attendance issues in accordance with company policies and practices.
- Ensure proper setup of all concession locations prior to doors open. Set up duties include (but are not limited to): verifying opening inventory, assigning duties to concession workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met
- Assuring that Stand Supervisor has followed proper procedures for distribution and handling of cash.
- Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
- Willing to cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met
- Assist with Premium Services operations and events needs as required on an event-by-event basis as directed by the Director of Food & Beverage.
- Provide direction and oversight to Stand Supervisors and staff.
- Ensure that all OVG360 and venue policies, procedures and practices are adhered to, including compliance with alcohol service and food handling / sanitation guidelines, general safety policies and procedures.
- Report any alcohol service or other compliance issues to Director of Food & Beverage.
- Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports.
- Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents, or incidents.
- Relay safety/health issues to management immediately.
- Ensure staff are aware of workplace expectations; provide on-going assistance, training and mentoring to staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
- Other duties as assigned by the Director of Food & Beverage or General Manager.

Qualifications:

- Bachelor's Degree or equivalent in Culinary Management, Business Management, or related field from a college, university, or technical school; along with three or more years’ experience in Concessions Management, other Food & Beverage Management, or related experience.
- Degree requirement may be substituted for four or more years’ experience in Concessions Supervision, Food & Beverage Management or related position.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional, and courteous manner which fosters a positive