In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Director of Concessions is responsible for the effective management of venue concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the DFB. The Director of Concessions must be provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of the Dr Phillips Center for Performing Arts Concessions Dept.
The Director of Concessions will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The DOC will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude are required.
This role will pay a yearly salary of $70,000 to $80,000.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).
This position will remain open until October 1, 2024
Responsibilities
- Responsible for managing, developing and mentoring a staff of part time and full time concessions employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
- Ensure proper set-up of all concessions locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to concession workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that Concessions Managers and Leaders has followed proper procedures for distribution and handling of cash.
- Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
- Ability to oversee a large volume of inventory, order product, and manage high volume sales.
- Manage and run all venue concessions operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the AGM and GM.
- Training new & current employees with regarding to property procedure & best practices.
- Willing to cover / back-up any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed.
- Provide direction and oversight to Concessions Managers, Leads, Concession Workers, Baristas and Bartenders. Ensure that all State / Federal, OVG and DPC policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues to AGM and GM immediately.
- Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
- Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
- Ensure event staff is aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
- Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
Qualifications
- MA or MS; BA or BS with business-related major; accounting minor or credits preferred; equivalent job experience can be substituted for educational requirements
- Minimum of 5-7 years experience in the food & beverage industry
- Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
- Ability to communicate effectively to all levels of staff
- Demonstrated and verifiable track record of meeting projected costs
- Professional appearance and presentation required
- Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
- Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
- Working knowledge of employee scheduling in a hospitality environment
- Must possess excellent organizational and communication skills
- Well skilled in all technical and sanitary aspects of food preparation and presentation
- Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
- Ability to cost out menus and create new menu items when needed
- Ability to work well in a team-oriented, fast-paced, event-driven environment
- Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
- Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
- Possess valid food handling certificate if required by state and federal regulations
