Stand Lead Concessions - Raymond James Stadium

The Stand Lead is responsible for the oversight of their assigned location (may be several) to include but is not limited to inventory control, guest service expectations and management, food safety and sanitation procedures, responsible alcohol service, fostering a teamwork environment, along with delegation of various tasks as required.

Responsibilities

Oversee multiple concession locations during events; Lead, coach, train and support team members to ensure processes and procedures are being followed, standards are being met and that we are providing legendary guest service; Excellent communication skills, verbal and written; Conduct pre-shift meetings with your teams to provide event knowledge and timing details; Ensure that assigned locations have proper staffing levels, follow menu recipes and that the location is operating in an efficient, clean and safe manner; Monitor inventory levels pre, during and post event to ensure the location does not run out of product; Turn on and test all equipment pre-event to confirm all is in good condition and working; Ensure that menu boards and registers reflect the correct menu items and prices for each location; Maintain a professional appearance and manner and adhere to and enforce the Legends Uniform & Grooming guidelines; Ensure that all locations are in compliance with Alcohol and Food Safety laws and regulations as required by Federal, State and Local laws as well as our Company standards; Food safety training and alcohol TEAM certification to be completed on site; Other duties as assigned

Requirements

Must be available for all Tampa Bay Buccaneers, USF and major stadium events such as concerts and dirt events; Ability to work beyond standard hours when necessary, including evenings, weekends, and holidays; Previous supervisory experience in a related role required; Well organized and detail-oriented with the ability to manage multiple priorities in a fast-paced environment; Elevated time management, strong organizational and prioritizing skills; Must be able to obtain food safety and responsible alcohol service certifications; Must be able to work independently and in collaboration with others; Command of the English language both written and verbal; Regularly required to stand, walk, lift, carry, reach, squat, push and pull; all up to 50lbs; Must be able to stand and walk for up to 12 hours during a single shift while navigating ramps, stairs, elevators and guests; Ability to work outdoors in venue indicative of heat and humidity, may be within extreme temperatures; Ability to learn new tasks, remember processes, maintain focus and complete tasks independently; Make timely decisions in the context of a workflow and operation efficiencies; Ability to communicate and lead teams to complete tasks in situations where timing is essential; Comfort speaking in front of a group and provide clear direction

Nice to have

Previous food service experience is an asset; Multilingual an advantage