Concessions Manager jobs in Fort Smith, AR

Overview

The Catering and Concessions Manager leads all catering, concessions and bar activities. The Catering and Concessions Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Catering and Concessions Manager works to ensure guest satisfaction, profitability and positive, productive and compliant work environment.

The Catering and Concessions Manager plans and directs the activities of events that serve food and beverages in all backstage catering areas, guests catered events, concessions for public events, bars and any other events utilizing F&B. Have a wide variety of daily duties which include: estimating, ordering, arranging, supervising, recording, and overseeing all food, beverage and equipment. Coordinate with and provide excellent service to venue clients, while working with them on their event needs.

The Catering and Concessions Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event.  A critical function of the Catering and Concessions Manager will be to actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate or recommend employment actions such as hiring, termination, suspension, and discipline. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. 

This role will pay a salary of $42,000

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 11 holidays).

Job Expires: 5/30/24

Responsibilities

• Assists in the overall effective management of Catering and Concessions operations.
• Ensures all State / Federal, OVG policies, procedures and practices are adhered to, including compliance with service and food handling / sanitation guidelines, general safety policies and procedures. 
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
• Provides on-going direction, supervision, training and mentoring to hourly Catering and Concessions staff.
• Monitor product quality and ensure high level of guest service, responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective.
• Generates Catering and Concessions employee schedules and verifies employee time as required.
• Assist in the management of catered events from set-up to tear down, including handling communication with hourly staff, culinary staff and guests.
• Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers through the use of professional, courteous and ethical interpersonal interaction.
• Coordinate and deliver effective sales presentations.
• Independently sources, identifies, and pursues outside networking opportunities through professional industry resources and community events, or special events attended by prospects.
• Responsible for negotiating, authoring, and submitting finalized BEOs to Client and Internal Staff.  
• Address or coordinate all Catering and Concessions requirements and requests in a timely and helpful manner.
• Maintain accurate records for Catering and Concessions.
• Communicate daily with General Manager, culinary staff, catering staff, sales staff, events staff and operations staff about the needs of our guests and their expectations.
• Assist with follow-up of guests’ experience at the venue, ensuring that all issues have been addressed.
• Recruit, hire and oversee training of catering and concessions and special events staff.
• Ensure proper staffing levels as needed for catered and concession events.
• Responsible for assisting our clients with their menu development.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor laws are followed.
• Displays knowledge of concessions/bars operations and teaches others proper skills for that function.
• Manages the control of food and labor costs through proper scheduling and provisioning.
• Conducts regular inspections to assure cleanliness and maintenance meet company standards.
• Oversees and manages monthly inventory.
• Responsible for providing high quality, fresh food products and service in a timely manner for delivery to guests.
• Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
• Coordinates the storage, maintenance and repair of all equipment to ensure operational readiness.
• Maintains sanitation, health and safety standards and training in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for consulting with managers to plan menus and estimate expected food consumption.
• Must be a visible presence working within the arena with staff to ensure quality, efficiency, and overall management of operations.

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to speak, read, and write in English.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a thorough working knowledge of all existing bar locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Associate’s degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• 3-5 years of experience in catering or concessions.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule .
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.