| Location | Nashville |
Position SummaryThe Concessions Manager is responsible for the effective management of venue concessions operations, including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service policies, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the Director of Concessions. The Concessions Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth operation of the Arena & Concessions Department. The Concessions Manager actively supervises, coaches, counsels, directs, trains, and mentors employees in meeting company quality standards, and may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Concessions Manager provides oversight and resolution responsibility for employee performance issues and manages all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self‑direction, and strong technical (computer and POS) aptitude are required. This role pays an annual salary of $75,000‑$85,000.BenefitsHealth, dental, and vision insurance; 401(k) savings plan; 401(k) matching; and paid time off (vacation days, sick days, and 11 holidays).ResponsibilitiesManage, develop, and mentor a staff of part‑time and full‑time concessions employees, including initiating employee discipline as required. Document employee performance and attendance issues in accordance with company policy and practice.Ensure proper setup of all concession locations prior to doors, verifying opening inventory, assigning duties, ensuring sanitation standards are met, confirming each location is fully operational, and assuring cash handling procedures are followed.Provide oversight and operational expertise to ensure smooth, efficient, and profitable execution of events.Oversee a large volume of inventory, order product, and manage high‑volume sales.Run all venue concessions operations before, during, and after the event, including 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 other duties as assigned by the Director of Concessions.Train new and current employees on property procedures and best practices.Cover or back up any open position to ensure the location is fully operational and meets company standards for speed of service and guest satisfaction; assist with Premium Services operations and event needs as directed.Direct and oversee Concessions Supervisors, Stand Managers, Concession Cooks, and Cashiers, ensuring compliance with all state/federal and IEC policies and procedures, including alcohol distribution/service, food handling, and safety guidelines. Report any compliance issues to the Director of Concessions immediately.Complete post‑event evaluations, compile data, track monetary and product shortages, generate reports, and serve as a resource for POS applications and training.Ensure a safe work environment, address safety concerns, hazards, accidents, or incidents immediately, and relay safety/health issues to management.Ensure event staff and volunteers understand workplace expectations; provide ongoing assistance, training, and mentoring; promote a positive, enthusiastic, cooperative workplace; reinforce procedures and practices through repetition; lead by example; and provide constructive feedback.Obtain working knowledge of all concession locations, including geographic locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.QualificationsAssociate's Degree (A.A.) or greater in Culinary Management, Business Management, or related field.3–5+ years of experience in Concessions Management, Food & Beverage Management, or related experience.Degree requirement may be substituted for four or more years of experience in Concessions Supervision, Food & Beverage Management, or related position.Strong knowledge of Microsoft Office, POS systems, and time‑keeping systems.Experience training new employees and volunteers.Advanced knowledge of inventory procedures and controls.Experience ordering products for a high‑volume venue or facility.Ability to communicate professionally with employees, co‑workers, volunteers, management, and guests to foster a positive work environment.Ability to make sound business and operations decisions quickly and under pressure.Ability to work well in a team‑oriented, fast‑paced, event‑driven environment.Thorough knowledge of applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, and other IEC concession operations.Proficiency in basic math functions related to POS cash/credit transactions, cash reconciliation, and product inventory.Adherence to the highest standards of integrity, professionalism, ethics, and confidentiality.Nationally recognized food service sanitation training course certification preferred.Nationally recognized alcohol service training course certification preferred.Equal Opportunity EmployerOak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.#J-18808-Ljbffr