Lead, Vending

Craft Culinary Concepts•Glendale, AZ

1d•Onsite

About The Position

Craft Culinary Concepts is the exclusive food and beverage provider for the State Farm Stadium, Glendale, Arizona. The talented team at Craft Culinary Concepts brings their top tier service and management to leading stadiums, sports venues, cultural attractions and music venues across the nation. These custom-tailored experiences range from corporate events, weddings, festivals, professional sports games all the way up to the Super Bowl! The Concessions Vending Lead is the front line leader for Craft Culinary Concepts and is responsible for the operation of an assigned location for all duties including but not limited to inventory control, quality standards, teammate position adherence, and break schedules, except cash handling (All cash is managed by the Head Cashier in the location). The Concession Vending Lead is to relay information to Craft Culinary Concepts Management pertaining to employee relations (discipline, promotion, training) observed sales and traffic trends, safety and security concerns, equipment repair/maintenance needs, and food safety opportunities.

Requirements

Must be at least 18 years old
Must have a valid TEAM or TIP certification card
Must have a valid Maricopa County Food Handler Card on file with Craft Culinary Concepts and in your possession for each event worked
Must have a H.S Diploma or equivalent
Must complete all pre-employment forms, successfully pass a background check and math assessment involving all US monetary units
Must be able to work with a group as well as independently
Must be able to interact verbally and listen attentively to co-workers and supervisors

Nice To Haves

Supervisory Experience Preferred
Preferred 2+ years counter server or equivalent experience in high volume restaurant environment or another stadium/arena

Responsibilities

Inventory the location and compare totals with supervisor and rectify discrepancies prior to any transactions.
Ensure compliance with attendance tracking and break adherence.
Optimize sales by ensuring an adequate supply of quality food and beverages are available for sale.
Coach employees about suggestive selling techniques.
Drive speed of service by identifying and eliminating roadblocks.
Ensure food safety of the assigned location by adhering to all Craft Culinary Concepts and local health department policies.
Maintain a temperature log for all hot and cold storage areas.
Timely and effective closing of the location by assigning pre-close and closing duties to all teammates.
Take a closing inventory at the end of the event.
Verify all closing paperwork is completed and ready for inspection.
Supervise team of 2-30 with varying skill levels and ability, while providing direction most of the working day.