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Facility Operations/Security/Event Management: Food/Beverage Management
CONCESSIONS/BAR MANAGER - Ford Park Entertainment Complex (Beaumont, TX)

The Concessions/Bar Manager (CBM) is responsible for the effective management and running of venue concessions and bar operations including event planning support, food preparation and production, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the F&B Director. The Concessions/Bar Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. 

The Concessions/Bar Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Concessions/Bar Manager will provide oversight and resolution responsibility for employee performance issues.  The Concessions/Bar Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. 

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.

Responsibilities:

  • Responsible for managing, developing and mentoring a staff of up to 30 part time employees, including initiating employment actions such as hiring, firing and discipline. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
  • Ensure proper set-up of all concessions/bar locations prior to doors. Set-up duties may include (but are not limited to): verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that LM or NFP Stand Leader has followed proper procedures for distribution and handling of cash.

  • Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.

  • Oversee responsible alcoholic beverages following all proper procedures for serving alcoholic drinks including state/federal regulations pertaining to the distribution of alcohol.

  • Responsible to learn or have knowledge of various beer, wine varieties & spirits available, and be able to learn to suggestively upsell products to guests.

  • Ensure drinks are poured responsibly in accordance with company standards for serving size.

  • Must ensure guest’s ID are checked in accordance with state/federal regulations to verify minimum age requirement for the purchase of alcoholic beverages.

  • Ensure all staff that serve alcohol have the required TABC certifications and TEAM/TIPS training.

  • Manage and run all venue concessions/bar operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the F&B Director.

  • Willing to cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed by the F&B Director.

  • Provide direction and oversight to Floor Supervisors, LMs, Concession Cooks, and CSRs. Ensure that all Spectra and venue policies, procedures and practices are adhered to, including compliance with alcohol service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues to F&B Director immediately.

  • Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications, training, and hardware problems.

  • Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.

  • Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training 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.

Knowledge, Skills and Abilities:

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
  • Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
  • Ability to speak, read, and write in English.
  • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a thorough working knowledge of all existing concessions locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
  • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession operations.
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
  • Ability to handle cash accurately and responsibly.
  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

Education and Experience:

  • Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
  • Concessions Manager Certificate from the National Association of Concessionaires.
  • Nationally recognized, advanced food service sanitation training course certification.

Physical Dimensions:

Performing the duties of this position involves extensive and continuous standing and walking. The Concessions Manager is present on the concourse for much of the event, in addition to pre- and post-event.  Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.  The employee is frequently required to lift up to 50 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.

INTELLECTUAL/SOCIAL, PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Intellectual/Social demands:

 

While performing duties of this job, the employee is frequently communicating with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner. Required to constantly multi-task between two or more tasks and prioritize between these tasks while working under time limits in moderate to high pressure situations.  This position requires constant attention to details following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. Position requires frequent ability to work on a task independently and frequently work as a part of a team for a variety of tasks.  Ability to learn proper techniques for serving alcoholic beverages.  Ability to speak and read in English at an intermediate level.  Ability to handle cash with accuracy and responsibly.  This includes ability to calculate basic math functions including addition and subtraction, calculations of percentages.

 

Physical demands:

 

While performing duties of the job, the employee will constantly be required to grasp, fingering manipulation of product, feel. Employee will frequently push & lift food product and supplies.  Frequently requires employee to pull, climb, stoop, kneel to push carts of supplies.  Vision requires ability to constantly adjust focus and close vision to read instructions. Ability to frequently hear communication of others is a loud event environment. Constant standing, walking and moving about a large event facility is required.  Ability to lift 50 pounds, and push carts of product up to 150 pounds. 

 

Work environment:

 

The duties of this position are performed primarily indoors. Exposure to loud environment including frequently communicating with guests in a loud environment, working in crowded workspaces and in crowded events with 1000 guests or more. Exposure to potentially intoxicated guests. Employees will frequently work on tasks independently or on small teams.

This job description is subject to change.

SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER


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