Concessions Manager

Aramark•Tallahassee, FL

5d•Onsite

About The Position

The Concessions Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. The role oversees and manages dining operations where customers order prepared foods from a menu.

Requirements

At least 1 year of experience overall
At least 1 year of experience in a management role
Strong interpersonal skills
Ability to maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard service model
Ability to maintain an effective working relationship with other departments to achieve a unified food service experience
Occasional lifting, carrying, pushing, and pulling up to 50 pounds
Ability to stand for extended periods of time

Nice To Haves

Bachelor's degree or equivalent experience preferred

Responsibilities

Using Aramark's coaching model to engage and team members to their fullest potential.
Rewarding and recognizing employees.
Ensuring individual and team performance meets objectives and client expectations.
Planning and leading daily team briefings.
Ensuring safety and sanitation standards in all operations.
Identifying client needs and communicating operational progress.
Ensuring the completion and maintenance of P&L statements.
Delivering client and company financial targets.
Adopting all Aramark processes and systems, understanding performance metrics, data, order, and inventory trends; educating teams on key levers to improve margins.
Bringing value through efficient operations, appropriate cost controls, and profit management.
Following the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
Ensuring the entire team is trained and able to implement.
Supervising team regarding production, quality, and control.
Maintaining a safe and healthy environment for clients, customers, and employees.
Following all applicable policies, rules, and regulations, including those relating to safety, health, and wage and hour.
Planning, directing, and coordinating food service activities in order to deliver a finished product to the customer.