Concession Manager

CONCESSION MANAGER - Highlands Sports Complex

Sports Facilities Management, LLC

LOCATION: Triadelphia, WV

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Highlands Sports Complex is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Ohio County, West Virginia. You will be joining a championship-level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

Highlands Sports Complex is managed by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) organization. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Food & Beverage and Hospitality Manager will effectively manage all aspects of food and beverage, birthday parties, and group bookings. This position is responsible for delivering an exceptional food and beverage experience and providing A+ customer experience to all parties and groups.

PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Manage the daily production, preparation, and presentation of all food for the facility's concessions and special events to ensure a quality, consistent product

• Hire, train, mentor, supervise, and evaluate event and food & beverage team members

• Open and close concession locations and kitchen

• Generate daily budgets and monitor weekly food and labor costs

• Monitor quality control and effectively manage all cooler, freezer, and dry storage areas

• Create effective inventory management processes: order kitchen supplies, coordinate kitchen equipment installation and repairs as needed

• Implement and manage sales/strategies for ordering that result in effective budget management

• Create event P&L analysis to ensure feasibility and profitability

• Create new menu and marketing ideas that reflect demand/trends, research new food/beverage products, implement menu strategies that reflect event demographics and time of year

• Manage supply invoices, set up vendor accounts, and communicate effectively with sales representatives and suppliers

• Continuously inspect equipment and food deliveries, record information about inventory and health practices to ensure inspection compliance that results in a passing score

• Oversees proper cash handling procedures

• Works with General Manager and Finance Manager to develop F&B Inventory reports

• Contributes to Facility Business Plan and execution

• Oversee and make sure all certifications are updated and renewed on time

• Organize and manage catering for events, special events and parties

• Effectively manage customer complaints and suggestions

• Primary contact for all events after they have been contracted

• Communicate with other departments within the events team including marketing and sales

• All additional tasks assigned by management

MINIMUM QUALIFICATIONS:

• 5-7 years of culinary experience
• 2-4 years of food & beverage management experience
• Must be at least twenty-one (21) years old
• Must be detail-oriented and have outstanding organizational skills
• Must have strong leadership skills and be decisive under pressure
• Food Safety Manager Certification is preferred
• ServSafe Certification is required (must be able to obtain within one month of hire)
• Proven success in generating community interest and involvement through non-sporting events, such as: high-volume concessions, banquets, catered events, entertainment bookings, etc.
• Excellent knowledge of food cost, pricing and profit margin food & beverage analysis
• Experience and success in customer service, leadership, event planning, and managing staff
• Requires good communication skills, both verbal and written
• Must have strong mathematical skills
• Must be able to work irregular shifts to include nights, weekends, and holidays as needed
• Proficient in Microsoft Word, Outlook, and Excel

WORKING CONDITIONS AND PHYSICAL DEMANDS:

• Must be able to lift 50 pounds waist-high
• May be required to sit or stand for extended periods of time, whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push
• Will be required to operate a computer
• The facility has intermittent noise