Concessions Manager (Internal Applicants Only)

Purpose Statement

The job of Concession Manager is to perform various functions related to the operation of concession stands for all SSD HS athletic events with specific responsibilities for supervising  personnel at concession stands; directing food preparation activities;  confirming quantities and quality of food items; providing various written reports; and ensuring compliance with mandated health and safety requirements.

Essential Functions

• Arranges setup for food items, supplies, and/or equipment for the purpose of ensuring that items are provided in accordance with concessioin requirements.
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Collects payments for food items from students and staff (e.g. cash, ID scan, payment tickets, etc.) for the purpose of completing transactions and/or securing funds for food selection.
• Directs concessions staff/volunteers as assigned for the purpose of assisting them in performing their functions in a safe and efficient manner within the required shift requirements.
• Inspects food and/or supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Inventories food, condiments, supplies and equipment at specified intervals for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Orders food, equipment and supplies for the purpose of maintaining an adequate inventory to operate the concession stand(s).
• Oversees the preparation and transportation of food and beverage items to assigned locations within school site for the purpose of ensuring adequate inventory and efficiency of concessions operations.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
• Prepares a variety of documentation (e.g. reconciliation reports, cash summary, etc.) for the purpose of providing written support and/or conveying information.
• Processes receipts for the purpose of completing and documenting transactions and/or preparing bank deposits.
• Responds to inquiries of students and staff for the purpose of providing information and/or direction regarding available food items.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Trains food service workers for the purpose of providing direction and guidance in concessions operations.

Skills, Knowledge and Abilities

SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment; and using pertinent software applications.

KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents, and speak clearly; and solve practical problems.  Specific knowledge based

competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities, meetings, and/or events; gather and/or collate data; and use basic, job-related equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.

Responsibility

Responsibilities include: working under direct supervision using standardized procedures; leading, guiding, and/or coordinating others; operating within a defined budget. .

WorkingEnvironment

The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 0% sitting, 0% walking, and 0% standing.  The job is performed under minimal temperature variations and under conditions with exposure to risk of injury and/or illness.

Experience      Recordkeeping experience preferred.

Education       Substitute Certificate

Equivalency:   Will attain and maintain food managers certification though Clay County.

Certificates:    Food Handlers/SafeServ Certificate

Supplemental Pay Schedule