Concessions Supervisor

Legends Global•Bossier City, LA

1d•Onsite

About The Position

The Concessions Supervisor provides hands-on leadership and oversight of assigned concession stand operations during events. The role directs concession employees and nonprofit groups, reinforces company policies and guest-service expectations, supports team development, and ensures stands and service areas are clean, stocked, organized, and operational. The supervisor verifies inventories and event documentation, monitors product levels, reports operational or maintenance concerns, and assists with food preparation, product service, and guest interactions during busy periods. The role also coordinates with concession, culinary, operations, and event management teams to support successful event execution and maintains professional relationships with guests, employees, volunteers, vendors, and facility partners. The position is onsite at Brookshire Grocery Arena in Bossier City, Louisiana. Work may involve extended or irregular hours, including nights, weekends, and holidays, as business demands require. The physical demands include extended standing and walking, frequent handling of products and point-of-sale equipment, bending and reaching, lifting and moving items, pushing and pulling carts or equipment, and working in varied environments such as kitchens, coolers, loading areas, concourses, and outdoor spaces.

Requirements

High school diploma or GED required.
At least one year of experience in food service, concessions, hospitality, retail, or a related operational environment.
Demonstrated leadership ability, including experience directing, coaching, and supporting team members.
Ability to maintain a high level of guest service in a fast-paced, high-volume environment.
Strong verbal and interpersonal communication skills.
Ability to follow oral and written instructions and communicate effectively with employees, management, and guests.
Basic mathematical skills for inventory verification, stand reconciliations, and operational documentation.
Detail-oriented and organized, with the ability to manage multiple priorities simultaneously.
Ability to remain flexible and adapt quickly to changing operational needs.
Flexibility to work extended hours, including nights, weekends, and holidays.
Ability to stand and walk for extended periods, often exceeding 6–10 hours on event days.
Ability to frequently handle products, operate point-of-sale equipment, and complete operational documentation.
Ability to bend, stoop, kneel, crouch, reach, push, pull, and climb stairs as required.
Ability to frequently lift, carry, and move up to 25 pounds and occasionally assist with heavier items using proper equipment or assistance.
Ability to safely push and pull carts, product racks, and concession equipment.
Ability to work in varying environments, including kitchens, storage rooms, coolers, loading areas, concourses, and outdoor spaces.
Ability to communicate effectively in a loud, fast-paced environment and maintain productivity, accuracy, and attention to detail during high-volume events.

Nice To Haves

Additional hospitality, food service, or supervisory training.
Knowledge of food safety, sanitation procedures, and applicable health regulations.
Experience with Microsoft Office programs and event management systems.

Responsibilities

Provide hands-on leadership and oversight of assigned concession stand operations during events.
Direct concession employees and nonprofit groups to support efficient service and operational readiness.
Lead by example and reinforce company policies, procedures, safety standards, and guest-service expectations.
Coach, guide, and support team members; demonstrate proper procedures and provide constructive feedback.
Communicate employee performance observations, operational concerns, and development opportunities to management.
Keep assigned concession stands, storage areas, and service equipment clean, organized, stocked, and operational.
Verify opening and closing inventories, stand sheets, cashless sales documentation, and other event paperwork accurately and on time.
Verify inventories with assigned staff and nonprofit group leaders before and after each event.
Monitor product levels and communicate replenishment needs to management.
Inspect concession locations and report maintenance, equipment, sanitation, and operational issues.
Assist with food preparation, product service, and guest interactions during peak operating periods.
Promote professional and effective radio communication among concession personnel.
Ensure compliance with food safety, sanitation, alcohol service, and health department regulations.
Distribute, collect, and account for uniforms, equipment, radios, and supplies assigned to nonprofit groups and concession personnel.
Investigate and report inventory discrepancies, product shortages, and operational concerns.
Recommend improvements to guest service, operational efficiency, product quality, and team performance.
Collaborate with Concessions, Culinary, Operations, and Event Management teams to support event execution.
Maintain positive and professional relationships with guests, staff, volunteers, vendors, and facility partners.
Work extended or irregular hours, including nights, weekends, and holidays, as business demands require.
Perform other duties as assigned.