Concessions Manager- Starting at $55K

Legends Global•Omaha, NE

1d•$55,000

About The Position

Responsibilities: Supervise concessions employees in the preparation and service of food and refreshments, as well as clean-up Assists in the training of concessions employees engaged in preparing and cooking foods to ensure high quality, efficient and profitable food service Create a positive customer experience and maintain a pleasant attitude when working with staff and customers Purchase food and beverages according to anticipated demand and familiarity with public taste in food and beverages Determine menu and price with Executive Chef and Director of Food and Beverage Directs food storage, preparation and serving of refreshments by workers at concession stand Assigns concession workers and NPO’s to locations for all events Point of Sale event reconciliation of all open locations at the end of events to determine accurate inventory to cash deposits Inventories supplies on hand at month end or other designated period as required for all responsible locations Works within guidelines for food and labor costs Other duties as assigned. Supervisory Responsibilities: Directly supervises all employees in concessions and warehouse to include part-time staff, non- profit groups and Sub-Contract Vendors. Carries out supervisory responsibilities in accordance with Legend Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding/disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High School Diploma Required. Bachelor’s degree preferred. 2 to 4 years’ experience in food and beverage service. Or equivalent combination of education and experience Previous management experience in a similar venue or Food and Beverage operation Skills and Abilities: Demonstrated ability to control costs, generate increased revenue and manage financial reporting Strong written, verbal and interpersonal skills Ability to function in a fast-paced, team-oriented environment Detailed oriented and able to perform independently with minimal supervision. Must have excellent time-management skills Ability to train workers in preparation and cooking of foods to ensure high quality, efficient and profitable food service maintaining local Health Department requirements Ability to manage several direct reports Computer Skills: Proficiency in Microsoft Excel, Word, PowerPoint and Outlook Experience working with Point of Sales systems Certificates, Licenses, Registrations (must obtain) ServSafe Manager Certificate (Required) ServSafe Alcohol and RBST Nebraska Training (Required) Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to walk, stand and stoop on a regular basis; use of hands and arms to handle, feel and reach for product and equipment. The employee must regularly lift and /or move up to 50 pounds. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Requirements

High School Diploma Required
2 to 4 years’ experience in food and beverage service. Or equivalent combination of education and experience
Previous management experience in a similar venue or Food and Beverage operation
Demonstrated ability to control costs, generate increased revenue and manage financial reporting
Strong written, verbal and interpersonal skills
Ability to function in a fast-paced, team-oriented environment
Detailed oriented and able to perform independently with minimal supervision
Must have excellent time-management skills
Ability to train workers in preparation and cooking of foods to ensure high quality, efficient and profitable food service maintaining local Health Department requirements
Ability to manage several direct reports
Proficiency in Microsoft Excel, Word, PowerPoint and Outlook
Experience working with Point of Sales systems
ServSafe Manager Certificate (Required)
ServSafe Alcohol and RBST Nebraska Training (Required)

Nice To Haves

Bachelor’s degree preferred

Responsibilities

Supervise concessions employees in the preparation and service of food and refreshments, as well as clean-up
Assists in the training of concessions employees engaged in preparing and cooking foods to ensure high quality, efficient and profitable food service
Create a positive customer experience and maintain a pleasant attitude when working with staff and customers
Purchase food and beverages according to anticipated demand and familiarity with public taste in food and beverages
Determine menu and price with Executive Chef and Director of Food and Beverage
Directs food storage, preparation and serving of refreshments by workers at concession stand
Assigns concession workers and NPO’s to locations for all events
Point of Sale event reconciliation of all open locations at the end of events to determine accurate inventory to cash deposits
Inventories supplies on hand at month end or other designated period as required for all responsible locations
Works within guidelines for food and labor costs
Other duties as assigned
Directly supervises all employees in concessions and warehouse to include part-time staff, non- profit groups and Sub-Contract Vendors.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding/disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.