Concessions Supervisor - The Mann Center

About the role

The Concessions Supervisor reports directly to the General Manager and Operations Manager. The role oversees and supports the operational set-up at all concessions locations before events and the clean-up afterwards, oversees the food and beverage program, provides excellent customer service and adheres to hospitality standards.

Key responsibilities

• Complete opening and closing checklists provided by management.
• Train and manage event-day staff so they comply with service and sanitation standards.
• Develop and enforce standards for service, sanitation, product and food quality.
• Work closely with concessions staff to make sure products are properly set and displayed before each event.
• Coordinate the movement, delivery and pick-up of equipment and product before, during and after events.
• Make sure menus and prices are displayed correctly for each event.
• Audit inventory and product at concession stands, reconcile as needed and alert Management and the Warehouse Supervisor to low stock.
• Record and deliver the right amounts of inventory, keep supplies organized, locked and secured, and help with month-end counts.
• Learn the FOH POS system and BOH inventory systems, including training and problem solving.
• Rotate to other service locations when necessary.

Required profile

• At least 18 years old, high school diploma or equivalent.
• English reading, speaking and writing ability.
• Flexible schedule covering all venue events, including extended hours, days, nights, weekends and holidays.
• Punctual, dependable, able to work in an open-air environment and under pressure while multitasking.
• Sufficient mobility and the ability to lift and move items weighing 10-30 pounds, occasionally 50 pounds.
• State and local alcohol beverage service requirements met.

Required skills

• RAMP certification (can be provided by the employer upon hiring).
• Preferred: SERVSafe and City of Philadelphia Food Safety Personnel Certificate.
• Basic knowledge of food and beverage preparation, service standards, guest relations and etiquette preferred.