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 consistent, quality food and beverage offering and an excellent customer experience for parties and groups. The manager handles daily food production and concession operations, team hiring and supervision, budgeting and cost control, inventory and vendor processes, event profitability, menu development, catering, customer feedback, and coordination with other departments. The position contributes to the facility business plan and ensures required certifications remain current.

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 decisive choices 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 cost, 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.
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 ordering and sales strategies to support effective budget management.
Create event profit-and-loss analyses to assess feasibility and profitability.
Develop menu and marketing ideas, research food and beverage products, and implement menu strategies based on event demographics and season.
Manage supply invoices, establish vendor accounts, and communicate with sales representatives and suppliers.
Inspect equipment and food deliveries, record inventory and health-practice information, and 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 updated 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.