Area Concessions Manager

JOB SUMMARY 

This role oversees two of the company's highest-volume seasonal operations: The Yard Goats Concession Stand, running from April to September, and the UConn Student Union Location, operating from August to May. The Manager is responsible for the oversight and supervision of daily operations at both locations, with an emphasis on increasing profitability by driving sales and controlling costs. Key responsibilities include effective hiring and training of both management and hourly staff, ensuring efficient and high-quality food production, and delivering exceptional guest service.

The Manager will also oversee the rollout of company and restaurant-level procedures and initiatives, ensuring consistency and operational excellence across both sites. The position demands strong leadership, a commitment to fostering a positive work culture, and the ability to execute strategic plans that align with both business goals and customer satisfaction.

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PRIMARY RESPONSIBILITIES 

• Admin Systems Management: Develop proficiency in all administrative systems (R365, Toast, Google Sheets, Connecteam, Caterzen, etc.). Support HR functions including scheduling, payroll, and documenting attendance/performance issues. Submit accurate payroll for processing and report time-off requests.

• Operational Excellence: Practice safe food handling, cleanliness, and follow company preparation standards. 

• Staff Supervision: Supervise up to 10 staff members at locations, ensuring compliance with health codes and efficient service execution. Ensure team members have strong menu knowledge and accurate order processing. Enforce company policies and procedures. Identify areas for improvement and develop corrective action plans.

• Inventory and Cash Management: Conduct inventory counts; approve sales and inventory reports. Reconcile cash and credit card sales, ensuring accuracy.

• Reporting: Report food and supply usage to on-site partners and Bear’s management via internal systems. Verify accuracy of staff timecards and report discrepancies.

• Customer Service: Address customer complaints related to product/service during events. Engage with guests in a friendly manner, handle crowds, and maintain a positive atmosphere.

• Team Communication: Keep open communication with the Director of Events and Director of Restaurant Operations regarding employee and operational concerns.

• Health and Safety Oversight: Act as Bear’s representative during inspections and take immediate corrective actions as required. Ensure food handling and service meet health and safety standards.

• Sales & Financial Management: Participate in end-of-period reviews and help verify daily sales summaries. Analyze and explain discounts, voids, and charitable donations. Ensure accurate entry of invoices. Assist in managing Profit and Loss (P&L) by controlling cash, inventory, labor, and reviewing financial reports.

• Facility and Equipment Maintenance: Ensure each facility meets health and liquor licensing codes. Coordinate routine cleaning, maintenance, and repairs.  Maintain location cleanliness and appearance, conducting inspections and holding staff accountable. Serve as point of contact for ownership, corporate offices, external vendors, licensing/inspection agencies, and the landlord.

• Technology Oversight: Monitor restaurant systems (POS, accounting, scheduling) and troubleshoot issues. Act as point of contact for Operations and Accounting.

• Hands-On Leadership: Actively train and role model appropriate behaviors. Understand all staff roles to ensure consistency and adherence to company standards.

• Recruitment & Training: Assist in recruiting, hiring, onboarding, and training staff. Ensure proper staff training, including ServSafe and TIPS certification.

• Performance Management: Help manage staff performance, provide motivation, and support team development. Assist with disciplinary actions and ensure compliance with labor laws.

• Guest Interaction: Monitor guest interactions to maintain satisfaction, ensuring fast, professional, safe and positive service.

• Marketing Support: Assist with marketing strategies and staff adherence to customer loyalty programs and social media posting expectations.

• Brand: Actively represent Bear’s brand while onsite in each location, ensuring the best quality services, food, and team are represented. 

• Other Duties: Perform other duties as assigned by leadership or Owners. 

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OTHER RESPONSIBILITIES 

• Adhere to the location’s operational calendar to ensure completion of all required tasks in accordance with company deadlines.  

• Assist in the documentation of all workflows, processes, and procedures related to each location’s operations

__________________________________________________________________________________________________WORK SCHEDULE

The Area Concessions Manager’s schedule is determined by the needs of the business and is adjusted weekly to accommodate peak business hours, upcoming high volume days and other events requiring the position’s presence. The position averages 45-55 hours per week, depending on workload. Weekly schedule is required to include opening, mid and closing shifts to ensure consistent oversight of location operations, monitor staff performance, and uphold company standards during all hours of operation.  Flexibility is essential, as evening, weekend, and holiday availability will be required to work, meet with staff, complete projects and/or meet deadlines, and address urgent operational matters, sometimes on short notice. Supplement non-Yard Goats weeks with events in the department that needs coverage or manager level support. Emergency coverage of staff and adjusting schedule to meet last minute needs or unforeseen circumstances is required.  This position must also be flexible to field calls during off-shift hours from staff and managers and shift leads in need of immediate guidance or decisions. Additionally, the role involves participation in large company events outside of regular operation hours, contributing to "all hands on deck" efforts to ensure successful execution. This position requires full-time onsite presence.  Remote work options are not available for this role.

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SKILLS REQUIRED

• High School Diploma or equivalent.  Bachelor Degree in Hospitality, Tourism, Culinary, Business Administration or related field preferred.

• 2 years management experience preferably in the Hospitality/Restaurant field.

• Strong knowledge of federal, state, and local health and labor laws and regulations. 

• Excellent communication and interpersonal skills, with the ability to foster strong relationships with employees and managers at all levels 

• Proven ability to train, develop, and supervise staff, and collaborate  with other managers to ensure smooth daily operations.

• Capacity to delegate tasks effectively while maintaining accountability for outcomes.

• Experience in performance evaluation and providing constructive feedback to team members.

• Ability to foster a positive and collaborative work environment, promoting teamwork and employee engagement.

• Skilled in conflict resolution and handling personnel issues with professionalism and discretion.

• Excellent organizational and time management skills with the ability to work independently, prioritize multiple tasks, and thrive in a fast-paced, dynamic environment.

• Demonstrated ability to handle confidential information with the highest level of discretion and professionalism.

• Proficient in computer skills, with a demonstrated ability to learn new software applications quickly.

• Proficiency in accounting software, POS systems, and data analysis tools.

• Strong analytical and problem-solving skills, with attention to detail and accuracy and the ability to address issues effectively and efficiently.

• Exceptional verbal and written communication skills.

• Strong to-go and events background preferred.

• Knowledge of financial statements; including P&L, labor reports, cost of goods, sales & product mix, etc

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CERTIFICATIONS/TRAINING REQUIRED

• Successful completion of company training program, including mandatory sexual harassment training within 8 weeks of start date.

• ServSafe certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment.  

• TIPS alcohol certification - must have or obtain within 8 weeks of start date and maintain certification throughout the course of employment. 

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DRIVING REQUIREMENTS

• Valid driver’s license and reliable transportation to attend off-site meetings and drive company vehicles as needed.

• Proof of personal insurance that meets company requirements.

• Clear motor vehicle record (MVR) check.

• Comply with company policies regarding safe driving practices and maintain a clean driving record throughout the duration of employment.

• Demonstrate the ability to safely operate company vehicles.

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PHYSICAL REQUIREMENTS

• Ability to stand, walk, and remain on your feet for extended periods (up to 8 hours) during events.

• Capacity to perform repetitive tasks, such as serving food and beverages or clearing tables, throughout the shift.

• Ability to lift, carry, and transport items weighing up to 50 pounds, such as food, trays, tables, chairs, and other equipment.

• Frequent use of hands and fingers is required for various tasks essential to restaurant operations, such as handling knives, operating a combi oven, and other related duties.

• Comfortable maneuvering and carrying heavy trays of food and beverages safely.

• Frequent bending, stooping, and reaching to set up and clear tables, arrange event spaces, and access supplies or equipment.

• Strong hand-eye coordination for carrying trays, and serving guests efficiently and safely.

• Ability to navigate crowded or confined spaces quickly and efficiently without disrupting guests or the event flow.

• Comfortable working indoors or outdoors in various weather conditions, depending on the event location.

• Ability to adapt to fluctuating temperatures in kitchens, serving areas, or outdoor venues.

• Ability to maintain clear and professional communication while performing physical tasks, ensuring guest needs are met promptly.

• Sharp hearing acuity to communicate and respond effectively in loud environments with significant background noise, typical of restaurant and event settings.

• Withstand exposure to possible food allergens including but not limited to; meats, fish, nuts, dairy, and oils. 

• Withstand exposure to and work with cleaning chemicals.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by the 

individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of individuals in this position. This position description is subject to change by the Company as the needs and requirements of the position change.