Director of Concessions - Lucas Oil Stadium

Sodexo Live! (Salary)•Indianapolis, IN

1d•$85,000 - $95,000•Onsite

About The Position

The Director of Concessions is responsible for overseeing the day-to-day operations of all food and beverage concessions outlets within the stadium. This includes managing guest relationships, ensuring compliance with health and safety regulations, maintaining high standards of service quality, and maximizing revenue across all concession operations. The role requires strategic oversight of multiple outlets to ensure consistent performance, operational efficiency, and an exceptional guest experience throughout the stadium.

Requirements

4-6 years of experience in food service management or event concessions management.
Strong leadership and team management skills.
Excellent client service and communication skills.
Strong problem-solving and conflict resolution abilities.
Knowledge of health and safety regulations related to food service.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.
Hours may be extended or irregular to include nights, weekends and holidays.

Nice To Haves

Experience in a large-scale venue, sports stadium or arena setting is a plus.

Responsibilities

Supervise all food and beverage concessions operations within the stadium.
Oversee the preparation, presentation, and service of food and beverages during events.
Monitor concession stand staffing and coordinate with event managers to ensure proper staffing levels based on event size.
Manage relationships with clients on a daily basis.
Ensure a high level of customer service is provided by all staff members.
Handle customer inquiries, complaints, and feedback promptly and professionally.
Ensure all food and beverage operations comply with local, state, and federal regulations.
Assist with the setup and breakdown of concession areas.
Ensure that special dietary requests or menu modifications are addressed as needed.
Hire, train, and supervise concession staff.
Create schedules to ensure proper staffing levels