Full Time - Campus Concessions Assistant General Manager

Aztec Shops•San Diego, CA

9d•Onsite

About The Position

Under the general direction of the General Manager of Concessions, the Assistant General Manager actively manages campus concessions on a day to day basis. The position is responsible for directing employees, overseeing assigned events and concession locations, maintaining operational and financial standards, and ensuring compliance with company policies and applicable laws and regulations. This position will regularly require work on nights, weekends, and holidays.

Requirements

High School Diploma or General Education Development (GED) degree and an Associate’s degree from an accredited college or university in Food Services Management/Hospitality or Business Administration.
At least 3 years of supervisory experience in the high-volume foodservice industry, preferably in a concessions environment for a sports and entertainment venue.
Strong communications, time management, computer literacy, and proven leadership skills are required.
Computer savvy and proficient in Microsoft Office and Google Workspace products.
Valid driver’s license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period).
Must be at least 18 years of age.
Ability to read, write, speak, and understand English at the level necessary to perform the essential duties of the position safely and effectively.
Ability to understand and follow verbal and written instructions, policies, procedures, guidelines, and operational objectives.
Ability to read, comprehend, analyze, and interpret business information, technical materials, company policies, and governmental regulations.
Ability to prepare clear and accurate reports, correspondence, schedules, and other business documents.
Ability to communicate effectively and respectfully in person, by telephone, in writing, and through electronic communication.
Ability to present information effectively to individuals and small or large groups, including employees, customers, managers, vendors, and university partners.
Ability to perform basic mathematical calculations accurately, including addition, subtraction, multiplication, and division.
Ability to apply fractions, percentages, ratios, and proportions to practical business situations.
Ability to calculate and analyze sales, labor costs, food and beverage costs, inventory usage, waste and cash variances.
Ability to prepare, maintain, and interpret spreadsheets, financial reports, budgets, and other numerical data.
Ability to identify and define operational problems, gather and evaluate relevant information, establish facts, draw sound conclusions, and implement effective solutions.
Ability to interpret and apply policies, procedures, regulations, reports, and instructions to varied and sometimes complex situations.
Ability to exercise discretion and independent judgment when making staffing, scheduling, operational, guest-service, and employee-management decisions within established authority.
Ability to analyze competing priorities, anticipate operational needs, and respond effectively to changing event conditions.
Requires strong analytical, organizational, quantitative, problem-solving, and management skills.
Ability to operate a computer, point-of-sale system, mobile device, standard office equipment, and foodservice equipment.
Ability to reach, grasp, handle, stock, arrange, and distribute food, beverages, merchandise, containers, utensils, supplies, and other products commonly used in concession operations, with or without reasonable accommodation.
Ability to exchange information and communicate effectively with employees, customers, managers, vendors, and other business partners in person, by telephone, in writing, and through electronic or assistive communication methods, with or without reasonable accommodation.
Regularly required to communicate; remain stationary for periods of time; move throughout concession and event areas; and use hands and fingers to operate computers, office equipment, and point-of-sale systems.
May occasionally operate foodservice equipment, including slicers, mixers, knives, ovens, and steamers.
Must be able to move, lift, and carry objects or materials weighing up to 50 pounds, with or without reasonable accommodation.
May occasionally be required to change or assist with changing beer kegs weighing up to 100 pounds with or without reasonable accommodation, using appropriate equipment and team-lifting techniques.
Requires visual ability sufficient to read, review, and interpret reports, schedules, financial information, and other job-related documents.

Nice To Haves

Serve Safe Certified and Management Food Handler Certificate preferred.

Responsibilities

Manages assigned concession operations, events, shifts, and locations under the general direction of the General Manager of Concessions.
Directs operational activities and makes day-to-day decisions regarding staffing, production, service, inventory, and workflow.
Develops, communicates, and adjusts employee schedules for each event and concession location to meet operational needs while effectively managing labor costs.
Ensures menus, products, packaging, pricing, promotions, discounts, and mobile-ordering programs are implemented accurately.
Evaluates event attendance, sales history, and operational needs to determine staffing, production, and inventory levels.
Coordinates with other concession locations to allocate employees and resources based on business needs.
Ensures employees have the equipment, products, tools, and supplies necessary to perform their assigned responsibilities.
Monitors food quality, production, sanitation, and cost controls and ensures compliance with company food safety requirements and applicable health department standards.
Collaborates with campus Environmental Health and Safety (EH&S) on inspections and audits and ensures identified corrective actions are implemented promptly.
Ensures concession areas and equipment are clean, safe, secure, and properly maintained.
Troubleshoots operational issues involving point-of-sale and inventory management systems and coordinates additional support when needed.
Reviews audit results and develops or implements corrective measures for assigned areas.
Provides limited operational assistance when necessary while remaining primarily responsible for directing and managing the operation.
Develops and maintains a cohesive and professional working relationship with campus stakeholders such as Associated Students and Athletics.
Regularly directs the work of two or more full-time employees such as Concessions Manager and Assistant Concessions manager or the equivalent and provides ongoing coaching and development to Concessions Managers, Assistant Concessions Managers, senior leads, leads, and frontline employees, as assigned.
Assigns work, establishes priorities, monitors performance, and holds employees accountable for operational and service standards.
Participates in recruiting, interviewing, selecting, onboarding, training, coaching, evaluating, and disciplining employees and makes recommendations to the General Manager regarding hiring, promotion, performance, and corrective action.
Ensures employees complete required Food Handler, Responsible Beverage Service, safety, and other job-related training and maintains current Manager’s ServSafe Manager Certification and Responsible Beverage Service certifications for self.
Addresses routine employee concerns and elevates significant employee-relations matters to the General Manager or Human Resources.
Ensures employees comply with timekeeping, meal and rest period, safety, sanitation, uniform, and guest-service requirements.
Establishes and reinforces guest-service expectations for assigned concession operations.
Resolves escalated guest concerns and determines appropriate corrective or service-recovery measures within established authority.
Implements guest recovery tracking sheet and documents guest concerns and identifies operational or training improvements.
Maintains a visible leadership presence during assigned events and peak operating periods.
Assists the General Manager in developing budgets, financial projections, and cost-benefit analyses.
Reviews event sales, product usage, inventory, waste, and profitability reports.
Uses financial and operational data to recommend or implement adjustments for future events.
Oversees ordering and inventory controls for food, beverages, supplies, and equipment within assigned authority.
Reviews cash overages and shortages and ensures appropriate investigation, documentation, and follow-up.
Ensures the accurate and timely completion of required event, financial, inventory, and operational reports.
Other Duties as assigned.

Benefits

CalPERS defined-benefit retirement plan
Choice of CalPERS medical plans
Dental coverage with significant employer contributions for employees and eligible dependents
Employer-paid basic life/AD&D and long-term disability insurance
Lifetime medical benefits upon meeting applicable age and service requirements
24 days of vacation annually
12 days of sick leave annually
Paid holidays
Up to $5,000 per year in tuition reimbursement
Voluntary 403(b) and 457 retirement savings plans
Flexible spending accounts
Employer EAP including financial wellness resources
Additional employee benefits