Concessions Manager

University of Maryland•College Park, MD

About The Position

Reporting to the Concessions General Manager, responsible for all shift management for multiple food service operations of facilities and to assist the General Manager in all aspects of the management of the unit. -This position is responsible for shift management for multiple food service operations and facilities. -Assists in all aspects of management of the unit. -Ensures adherence to health and safety standards. -Develops work schedules and assigns staff. -Assists with various operational aspects of the units. -Ensures quality customer service and attention to detail. -Manages a team of professional and support staff. -Other duties as assigned. Physical Demands: This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Requirements

Bachelor’s degree from an accredited college or university.
Three (3) years of experience in restaurants, concessions, catering or food service management.
One (1) year leading or supervising professional staff.
Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.
Knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Knowledge of human resources policies and procedures, and federal, state, and other applicable human resources related laws, rules, regulations, and ordinances.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.
Must have or obtain a driver’s license valid in Maryland with less than 5 points.
Must have or obtain a Prince George’s County Maryland Health Department Food Service Manager Certification and TIPS (or equivalent certification) and State of Maryland Fire Marshall approved crowd management certification. All must be obtained within 90 days of hire and maintained throughout employment.
After the job offer, but before hire, must pass a DOT physical and Drug Test arranged by the University and be able to maintain the DOT physical certification and pass random drug testing throughout employment.
Must become a certified TIPS (or other alcoholic beverage server awareness class) Trainer approved by the Comptroller of Maryland) within 180 days of hire.

Nice To Haves

Special event food and beverage (including alcoholic and non alcoholic) experience, preferably in a public university with a Division 1 Athletic Program.
Experience working with NPO and groups in a concessions environment.
CCM or UCMT Certification preferred.
Experience driving a truck of over 10,001 pounds but less than 26,000 pounds preferred.
Strong knowledge of the principles and procedures of high volume food service operations and of restaurant and food service trends.
Outstanding leadership, guest service, hospitality, and oral and written communication skills.
Ability to lead and motivate a diverse work team with a range of skills at multiple locations.
Skills and knowledge of food production and service, ordering food, beverages and supplies inventory control, food safety and cost controls, through knowledge of Department, University, State and Federal HR policies, procedures and laws.
Ability to operate a variety of computers and use food production inventory, and HR software and POS Systems.
Must have outstanding interpersonal skills, the ability to motivate special event staff and non profit groups, outstanding verbal and written communication skills, ability to recruit Non Profit Groups, ability to perform basic food service and safety training.
Thorough knowledge of staff scheduling, cost control and inventory control.
Strong knowledge of the principles of food production, cooking and preparation; of food and food service marketing, of food products; of food service environmental best practices.
Strong knowledge and skill in both “front of house” and “back of house” operations.
Successful candidates will have a proven track record in providing OUTSTANDING GUEST SERVICE.