BUDDY HOLLY CONCESSIONS MGR

The Concessions Manager is responsible for managing and maximizing the productivity of the concessions staff and is accountable for directing and coordinating the resources, tasks, requirements and processes related to the unit's day-to-day operating budget. They will provide support and hands-on assistance to plan, prepare, oversee, report and reconcile the unit's on-going business

The Concessions Manager - Quick Serve is responsible for all aspects of Quick Serve (concessions) operations, to include permanent concession areas on multiple floors, portable carts and kiosks.

The Concessions Manager - Quick Serve will develop, communicate and implement seasonal and long-term business strategies to drive Quick Serve sales revenue and meet or exceed the concessions overall financial goals. He or she will maximize sales by ensuring that guests receive an exceptional overall experience and that service expectations are met or exceeded within all outlets. He/She will ensure service times for guests meet or exceed timing standards.

The Concessions Manager - Quick Serve will contribute to our goal to be #1 in Event Hospitality through the performance of activities geared toward the creation of an energized and positive work environment for Quick Serve department staff.

Key Responsibilities:

• Develop and implement business strategies for driving and maximizing food, beverage and merchandise sales

• Serve as a leadership role model and create an exceptional employment experience for the staff

• Create an environment where an exceptional service experience is delivered to each guest, contributing to our goal of 100% guest satisfaction.

• Plan and execute all operations activities against forecasted daily business volume

• Maximize Centerplate's Quick Serve revenue and operational excellence through implementation and oversight of systems and policies related to concessions operations

• Provide leadership and direction to Quick Serve Supervisors, Leads and front-line staff

• Ensure that policies and procedures for processing guest transactions are adhered to

• Coach, develop, and lead by example

• Responsible for the complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and separations

• Develop and implement standard operating procedures, policies, and procedures to be followed by the management team

• Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service

• Manage staffing levels and controllable costs ensuring they are in line with budget

• Complete or verify completion of nightly logs and manager reports

• Monitor and enforce inventory controls

• Monitor guest satisfaction on all levels, including social media platforms

• Ensure that all equipment is kept clean and in excellent working condition

• Ensure that all products are received

• Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information

• Recognize and cultivate regular guests and repeat business

• Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude; excellent communication skills

• Possess a complete understanding of the team member handbook and adhere to the regulations contained within it

• Ensure compliance with all safety and health department procedures and all state and federal liquor laws

• Ensure compliance with company safety and sanitation standards

• Ensure staff is properly equipped with the tools to complete their tasks

• Assists and/ or completes additional tasks as assigned

• Maintains team member morale, addressing any and all issues with care, confidentiality and efficiency

• Must be open to being cross trained in Banquets and Restaurant departments; will be asked to oversee and/or cover shifts for vacations, days off or other business reasons

• Perform any other job-related duties as assigned

Key Requirements:

• 2-3 years’ previous operations leadership experience in a complex food service environment

• Significant expertise in food and beverage management with a catering/concessions emphasis

• Must maintain Food Safety Manager and Alcohol Seller/Server Certifications

• Venue catering/concessions experience and multi-site experience strongly preferred, as this position will have responsibility over multiple locations including coffee kiosk, and convenience locations

• Solid and proven track record for sales and leadership success

• Demonstrated financial acumen with strong background in P&L management; previous experience in meeting or exceeding established financial objectives

• Tech savvy, with high proficiency in all Microsoft Office/POS programs

• Keen ability to promote and participate in a team environment

• Ability to work extended or irregular hours to include nights, weekends and holidays

• Proven ability to work effectively with all levels of staff and management; ability to promote and participate in team environment concepts

• Self-starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of retail operations

• Ability to communicate effectively both orally and in writing

• Initiative in identifying and resolving problems timely and effectively

• Excellent time management and organizational skills that are focused on details

• Proficient in computer skills; Microsoft Word, Excel, Office etc.

• Ability to stand for long periods of time

• Ability to stoop, kneel, crouch and reach

• Ability to lift and/or move up to 100 pounds

• Ability to accept supervisory coaching related to performance, work habits, and attitude

• Ability to function as a team member and get along with others
  

This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.