Assistant Concessions Manager | Full-Time | Benchmark International Arena

Oak View Group•Tampa, FL

3d•$55,000 - $60,000

About The Position

The Assistant Concessions Manager is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the Concession Manager. The Assistant Concessions Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Concessions Dept. The Assistant Concessions Manager will actively supervise, train and mentor employees in meeting company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required. This role will pay an annual salary of $55,000-$60,000 and is bonus elegible. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 10th, 2026.

Requirements

Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field
2-4 years’ experience in related field 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.
Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
Experience training new employees and volunteers
Advanced knowledge of inventory procedures and controls
Experience ordering product for a high-volume venue or facility
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG concession operations.
Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

Nice To Haves

Nationally recognized food service sanitation training course certification preferred.
Nationally recognized alcohol service training course certification preferred.

Responsibilities

Responsible for managing, developing and mentoring a staff of part time concessions employees, including initiating employee discipline as required.
Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers (employee/volunteer), 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.
Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
Ability to oversee a large volume of inventory, order product, and manage high volume sales.
Manage and run all venue concessions operations before, during and after the event. Duties include 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 by management.
Training new & current employees with regarding to property procedure & best practices.
Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
Provide direction and oversight to Concessions Supervisors, Stand Managers, Concession Cooks, and Cashiers.
Ensure that all State / Federal, OVG policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures.
Report any alcohol service or other compliance issues to management immediately.
Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
Ensure event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.