Overview:
The Stand Manager is responsible for assisting with the overall effective operation of assigned area/level concession locations including food preparation and production, inventory, cash control, total compliance with alcohol service policies, cleaning, safety, guest service, employee/volunteer supervision, and closing duties. The Stand Manager will provide limited oversight of employee performance issues. The focus will be on lending support to the Concession Workers and NPO Members to ensure that all aspects of concessions operations within the assigned sector are fully operational. The majority of the Stand Manager’s time will be spent actively mentoring, training and helping employees and volunteers meet company quality standards, and in promoting a positive, enthusiastic and cooperative work environment.
Responsibilities:
Responsible for ensuring set-up of assigned concession location prior to doors. Set-up duties include: verifying opening inventory; assigning duties to concession workers (employee/volunteer); ensuring cleanliness and sanitation standards are met; verifying that location is clean and all equipment is operational, and that dispensing equipment has been tested; ascertain levels of food production based upon projected guest attendance has been met; and ensuring that Concession Workers and/or NPO Members have followed proper procedure for distribution and handling of cash.
Monitor alcohol service throughout event to ensure 100% compliance with venue Alcohol Service policy. Report any alcohol service or compliance issues Director of F&B. Responsible for relaying designated alcohol service cut-off times to assigned locations and enforcing deadline.
Responsible for ensuring effective operation of location during event: monitors inventory/product levels, anticipates extra stock/product, oversight of employee breaks, sign-in/out sheet, employee meals; ensures designated number of POS are open.
Responsible for ensuring Concession Works or NPO Members has verified and tracks all product, including transfers, discards/spoilage, and that these are accurately reflected in the closing procedures, ensures that the Concession Works or NPO Members maintained proper product levels while minimizing overproduction.
Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
Oversee closing of locations in assigned sector; ensure location, equipment and utensils are clean; product is properly stored or returned to Commissary; perishables are refrigerated; ensure Concession Works or NPO Members has properly counted and reconciled cash with inventory; ensure cash has been delivered to Vault. Level Supervisor will authorize final closing of assigned locations when prompted to.
Responsible for providing limited direct supervision to SMs/CSRs/Concession Cooks/ NPO Volunteers. Able and willing to cover the function of any open position to assure location is fully operational and company standards of speed of service and guest satisfaction are met; hands-on supervision includes the ability and willingness to assist with cleaning, if required.
Responsible for documenting in writing any problems with concession equipment or needed repairs for assigned locations at the end of the event.
Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications:
At Least 1-2 years’ experience working in a supervisory capacity in a fast-paced restaurant or catering environment or applicable Education.
Ability to supervise the work of others.
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, enthusiastic and cooperative work environment.
Ability to speak, read and write in English.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess valid food handling certificate or alcohol service permit if required by state or federal regulations.
Ability to handle cash accurately and responsibly.
Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
To Apply: Please E-Mail Andrew.Heywood@oakviewgroup.com
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