Assistant Concessions Manager (FT)

Job Description

Job Description

The Assistant Concessions Manager supports the overall management and successful operation of food and beverage services. This position is responsible for overseeing daily concessions and food and beverage operations, ensuring exceptional guest service, effective staffing and supervision, food safety and sanitation, and compliance with operational standards. The Assistant Concessions Manager also supports financial and administrative functions, including budgets, P&L review, inventory, purchasing, invoice processing, cash handling, and event documentation. When the Concessions Manager is not present, this position assumes responsibility for assigned shifts, events, and food and beverage outlets, providing leadership and making operational decisions to ensure a successful and efficient operation while achieving sales, labor, and expense goals.

Benefits

Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest focused team members that make kindness contagious and help others succeed. 

As a full-time team member of the Nook, you will enjoy: 

• Free family membership to our massive 65,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes. 
• Affordable and comprehensive Medical, Dental, and Vision benefits 
• Competitive PTO package   
• Paid holidays 
• 401k program 
• 35% discount on food and beverage purchases, including the Forklift and Palate restaurant 
• 35% discount on all Nook apparel 
• Free child watch (3 hour increments)  
• Discounts on academy team programs, birthday parties, personal training, event space rental, and more! 
• Local business discounts 

Essential Job Functions: 

• Assists the Concessions Manager with the overall management of food and beverage operations, including sales, labor, food and beverage costs, purchasing, budgeting, and profit and loss performance. Monitors financial results and identifies opportunities to improve sales, control expenses, and achieve departmental goals.
• Assists with the preparation, monitoring, and administration of departmental budgets and financial reports. Reviews P&L results, identifies variances, and communicates areas of concern and opportunities for improvement to the Director of Programming. 
• Reviews, processes, and maintains invoices, purchasing documentation, receipts, and other administrative records to ensure accuracy, proper documentation, and timely processing.
• Supervises, trains, and develops food and beverage staff. Assigns and reviews work, provides coaching and feedback, addresses performance deficiencies, and ensures employees meet department standards for quality, safety, and guest service.
• Serves as manager on duty during assigned shifts, tournaments, events, and other periods when the Concessions Manager is unavailable. Provides independent operational oversight and makes appropriate decisions to ensure the successful operation of all assigned food and beverage outlets.
• Oversee the operation of multiple concession and food and beverage outlets, ensuring appropriate staffing, product availability, service standards, cleanliness, guest satisfaction, and operational efficiency throughout each shift.
• Reviews BEOs and event requirements and communicates operational needs to appropriate staff and departments.
• Maximize food and beverage sales by identifying sales opportunities, supporting promotions and special events, monitoring sales performance, and training staff in suggestive selling and up-selling techniques.
• Maintains safe, sanitary, clean, and organized work areas in accordance with applicable food safety and sanitation standards. Ensures proper personal hygiene, food handling, storage, preparation, cleaning, and sanitation procedures are consistently followed.
• Maintains current ServSafe Person-in-Charge (PIC) certification and serves as a food safety resource for assigned operations. Ensures food safety procedures are followed and appropriately addresses potential food safety concerns.
• Ensures departmental cash-handling and financial control procedures are consistently followed, including cash drawer/till preparation, counts, reconciliation, deposits, and reporting of discrepancies.
• Maintains and troubleshoots POS systems and related equipment to support operational efficiency, accurate transactions, and uninterrupted service. Escalates technical issues when necessary.
• Monitors labor utilization and staffing levels based on business volume, event requirements, demand patterns, budget, and applicable labor laws. Adjusts staffing assignments as necessary to maintain service standards and control labor costs.
• Maintains effective communication between management, supervisors, hourly staff, culinary personnel, event teams, and other departments to ensure operational needs and changes are understood and executed.
• Responds to guest concerns, employee issues, operational challenges, and unexpected situations in a professional and timely manner. Resolves issues within established guidelines and escalates significant matters to the Concessions Manager or appropriate leadership.
• Completes required shift, event, financial, inventory, and operational reports accurately and communicates significant issues, results, and follow-up items to the Concessions Manager.
• Performs other duties and responsibilities as assigned in support of the successful operation of the department.
• Attend necessary meetings regarding Food and Beverage. 
• All other duties as assigned

Preferred Qualifications:

• Must be 18 years of age or older
• At least 1-2 years of experience in Food and Beverage supervisory role 
• Ability to work calm under pressure, prioritize tasks, and meet deadlines
• Dependable transportation to and from work
• Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication 
• Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary
• Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed
• Authorized to work in the United States
• SERVSAFE Certified
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Familiarity with global operational function of an entertainment venue
• Understanding of P&L statements
• Capability to multi-task and manage planning of multiple events at once
• Previous experience working with BEO’s
• Strong leadership skills; Inspires respect and trust from others; provides vision, inspiration and guidance. Experienced in setting goals and developing individuals. 
• Customer-focused/service-oriented; ability to see big picture and impact on company. Supports Company mission as serves as an advocate for its products and services
• Demonstrates a positive and friendly attitude towards guests, customers, and fellow employees. Exhibits a respectful, professional demeanor
• Self-starting and motivated with the ability to work independently and take initiative 
• Ability to multi-task and balance multiple projects/duties at once
• Team-focused mindset; willing to set own priorities aside to help others; contributes to building a positive team spirit and morale
• Integrity: Trustworthy and honest; takes accountability when appropriate 
• Detail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality
• Ability to remain calm in tense or stressful situations
• Integrity to safeguard confidential information
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, fractions, and decimals
• Experience communicating with individuals of diverse demographics 
• Demeanor to remain calm in tense or stressful situations
• Initiative to work efficiently with minimal supervision