Concession Manager - Highlands Sports Complex

The Sports Facilities Companies•Triadelphia, WV

About The Position

The Food & Beverage Manager oversees food and beverage operations, birthday parties, and group bookings at Highlands Sports Complex. The role is responsible for delivering a quality food and beverage experience and excellent customer service to parties and groups. It manages concession and kitchen operations, staff, budgets, inventory, vendor relationships, event catering, and customer feedback, and works with facility leadership and other departments to support business planning and event execution.

Requirements

5–7 years of culinary experience.
2–4 years of food and beverage management experience.
Must be at least 21 years old.
Detail-oriented with outstanding organizational skills.
Strong leadership skills and ability to make decisions under pressure.
ServSafe Certification is required; must be able to obtain it within one month of hire.
Proven success generating community interest and involvement through non-sporting events, such as high-volume concessions, banquets, catered events, and entertainment bookings.
Excellent knowledge of food costs, pricing, and food and beverage profit-margin analysis.
Experience and success in customer service, leadership, event planning, and staff management.
Good verbal and written communication skills.
Strong mathematical skills.
Ability to work irregular shifts, including nights, weekends, and holidays as needed.
Proficiency in Microsoft Word, Outlook, and Excel.
Ability to lift 50 pounds waist-high.
Ability to sit or stand for extended periods indoors or outdoors and to squat, stoop, bend, carry, lift, pull, and push.
Ability to operate a computer.

Nice To Haves

Food Safety Manager Certification is preferred.

Responsibilities

Manage daily production, preparation, and presentation of food for concessions and special events, maintaining a consistent, quality product.
Hire, train, mentor, supervise, and evaluate event and food and beverage team members.
Open and close concession locations and the kitchen.
Generate daily budgets and monitor weekly food and labor costs.
Monitor quality control and manage cooler, freezer, and dry storage areas.
Develop inventory management processes, order kitchen supplies, and coordinate kitchen equipment installation and repairs as needed.
Implement sales and ordering strategies that support effective budget management.
Analyze event profit and loss to assess feasibility and profitability.
Develop menu and marketing ideas based on demand and trends, research food and beverage products, and tailor menu strategies to event demographics and seasonality.
Manage supply invoices, establish vendor accounts, and communicate with sales representatives and suppliers.
Inspect equipment and food deliveries, and document inventory and health practices to support inspection compliance.
Oversee proper cash-handling procedures.
Work with the General Manager and Finance Manager to develop food and beverage inventory reports.
Contribute to the facility business plan and its execution.
Ensure certifications are current and renewed on time.
Organize and manage catering for events, special events, and parties.
Manage customer complaints and suggestions.
Serve as the primary contact for events after they have been contracted.
Communicate with other events-team departments, including marketing and sales.
Perform additional tasks assigned by management.