Concession Stand Lead ONT Field

The Concessions Stand Lead is responsible for overseeing a Concession Stand with multiple employees, cashiers, cooks, counters, bartenders and bar backs. Essential Functions: pre-event setup, event day operations and event specific closing/check-out.

Responsibilities

Have complete knowledge of all menu items, production specs, ingredients, cooking times and presentations; Work with supervisors on pre-event setup including counting of inventory, turning on equipment, verifying warehouse requisitions, setting stanchions and back of house spaces (where/when appropriate); Verify all opening inventory counts; Understand and ensure proper execution of responsible alcohol service; Understand and maintain proper sanitation and food safety; Ensure proper documentation is completed for each shift, including but not limited to temperature logs, inventory sheets, void sheets, spoilage tracking, lunches and breaks, alcohol sheets, etc.; Assist Supervisors in training of new team members to ensure their success and the success of the department as a whole; Verify all side work has been completed properly and in an appropriate amount of time; Monitor food and beverage quality/presentation throughout the event; Maintain organization and cleanliness of all storage areas, i.e. back bars, storage rooms, beverage cages, cabinets, walk in coolers, etc.; Conduct/complete end of the night walk-throughs to ensure all inventory is secured and all spaces reflect proper sanitation and appearance standards; Have full knowledge of food and beverage menu items and accompaniments; Be comfortable with the arena and know how to navigate personally, as well as assist guests; Support any other Food & Beverage departments as needed; Work with counterparts of operation to ensure event standards of service are reached; Check in and out with supervisors for each shift; Report incidents to supervisors and manager; Help maintain and ensure excellent customer service; Other responsibilities and tasks as deemed appropriate by the Supervisors and Management Team

Requirements

Must be a minimum 21 years of age; Detail orientated; Must possess excellent interpersonal skills and diplomacy; Excellent communication and interpersonal skills; Works well with others, establishing and maintaining effective relationships with fellow workers and supervisors; Ability to work nights, weekends and holidays as required; Must be able to work in an environment with fluctuating temperatures; Education - High School/GED; A valid food handler’s card is required for this position, certification must be obtained within 30 days of the hire date; TIPS Certification; Provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork; Ability to work with minimal supervision; Ability to interact with all levels of customers and staff including management; Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours; Communicate effectively both verbally and in writing with all staff and vendors; Be detail oriented; Present a professional appearance and demeanor at all times during the workday; Excellent organizational and planning skills; Strong customer service orientation; Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and has a passion for delivering exceptional guest service; Positive attitude and neat appearance; Work ethics encourages strong urgency and quality in a team environment; Tasks are performed with moderate supervision without assistance for 40% of the workday; pushing and pulling doors open, lifting, stooping, bending and lifting at least 25 lbs; Walking for long distances for more than 50% of workday; This position may require work inside or outside of the building, as needed by events; Employees may be scheduled to work until 12:00am or later; Must be able to pass the background; Employee should use precautions & follow safety guidelines

Nice to have

1-2 years’ experience in a leadership role working in a fast-paced hospitality environment preferred; Flexible schedule – prefer candidates that are able to work 90% of all monthly events

Benefits

Company covers cost of food handler card training; compensates employees for time spent completing the course