Concession Stand Lead ONT Field

Concession Stand Lead

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. The primary functions of this position are to provide oversight of team members within their designated areas, as they provide hospitality, money exchange, practice safe and sane food handling, responsibly serve alcohol, and general policies and procedures.

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 counter parts 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

Experience/Training/Education Requirements:

• Must be a minimum 21 years of age
• 1-2 years' experience in a leadership role working in a fast-paced hospitality environment preferred
• Detail oriented
• 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
• Flexible schedule We prefer candidates that are able to work 90% of all monthly events; ability to work nights, weekends, and holidays as required
• Must be able to work in an environment with fluctuating temperatures
• Education - High School/GED

License/Certificate: A valid food handler's card is required for this position. The company will cover the cost of the training and compensate employees for the time spent completing the course. The certification must be obtained within 30 days of the hire date

Physical and Environmental Requirements:

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. Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Employees may be scheduled to work until 12:00 am or later. Must be able to pass the background. Employee should use precautions & follow safety guidelines.