Hospitality Concessions Manager

Summit Point Raceway Associates Inc•Summit Point, WV

4m•Onsite

About The Position

The Hospitality Concessions Manager directly impacts revenue, operational effectiveness, customer satisfaction, and event execution and serves as a primary point of contact for internal and external partners. The Hospitality Concessions Manager provides overall leadership and management of concessions operations across multiple venues at Summit Point Motorsports Park. This full-time role oversees day-to-day operations, staff leadership, inventory and cost controls, vendor coordination, and regulatory compliance while ensuring a high-quality customer experience.

Requirements

Excellent communication skills with customers, staff, vendors, and management.
ServSafe Food Protection Manager Certification.
Food handling and customer service experience.
Ability to work effectively as part of a team and lead others.
Ability to thrive in fast-paced, high-volume environments.

Nice To Haves

Experience with OrderCounter or similar POS systems.
Prior experience with inventory control, ordering, and cost management in a food service setting.
Supervisory or management experience in concessions, hospitality, or food service operations.

Responsibilities

Oversee day-to-day concessions operations across multiple venues, ensuring efficient, consistent, and profitable service.
Monitor sales performance, control costs, prepare vendor orders, and manage margins.
Track inventory levels, control waste, and implement FIFO practices for both perishable and non-perishable items.
Communicate equipment status and initiate or recommend work orders as needed to support operations.
Oversee all aspects of concessions staff management, including scheduling, onboarding, training performance oversight, and the professional handling of personnel matters, while fostering a collaborative, service-oriented team culture in fast-paced event environments.
Build and maintain strong relationships with suppliers and vendors.
Ensure products meet quality standards and are delivered accurately and on time.
Design, develop, and update menus aligned with customer demand, operational capacity, and profitability goals.
Ensure compliance with all food safety, sanitation, and health regulations, including West Virginia requirements.
Serve as a primary point of contact for internal departments and external partners related to concessions operations.
Additional duties as assigned.