Responsibilities:

Supervise concessions employees in the preparation and service of food and refreshments, as well as clean-upAssists in the training of concessions employees engaged in preparing and cooking foods to ensure high quality, efficient and profitable food serviceCreate a positive customer experience and maintain a pleasant attitude when working with staff and customersPurchase food and beverages according to anticipated demand and familiarity with public taste in food and beveragesDetermine menu and price with Executive Chef and Director of Food and BeverageDirects food storage, preparation and serving of refreshments by workers at concession standAssigns concession workers and NPO’s to locations for all eventsPoint of Sale event reconciliation of all open locations at the end of events to determine accurate inventory to cash depositsInventories supplies on hand at month end or other designated period as required for all responsible locationsWorks within guidelines for food and labor costsOther duties as assigned.

Supervisory Responsibilities:                                                   

Directly supervises all employees in concessions and warehouse to include part-time staff, non- profit groups and Sub-Contract Vendors. Carries out supervisory responsibilities in accordance with Legend Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding/disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:                                    

High School Diploma Required. Bachelor’s degree preferred.2 to 4 years’ experience in food and beverage service.Or equivalent combination of education and experiencePrevious management experience in a similar venue or Food and Beverage operation

Skills and Abilities:

Demonstrated ability to control costs, generate increased revenue and manage financial reportingStrong written, verbal and interpersonal skillsAbility to function in a fast-paced, team-oriented environmentDetailed oriented and able to perform independently with minimal supervision.Must have excellent time-management skillsAbility to train workers in preparation and cooking of foods to ensure high quality, efficient and profitable food service maintaining local Health Department requirementsAbility to manage several direct reports

Computer Skills:    

Proficiency in Microsoft Excel, Word, PowerPoint and OutlookExperience working with Point of Sales systems

Certificates, Licenses, Registrations (must obtain)

ServSafe Manager Certificate (Required)ServSafe Alcohol and RBST Nebraska Training (Required)

Physical Demands The physical demands 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.

While performing the duties of this Job, the employee is regularly required to walk, stand and stoop on a regular basis; use of hands and arms to handle, feel and reach for product and equipment. The employee must regularly lift and /or move up to 50 pounds.

Note

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.