Full Time - Snapdragon Stadium Concessions Assistant General Manager

Full Time - Snapdragon Stadium Concessions Assistant General Manager

COMPENSATION:

Pay Rate: $75,000 - $80,000 annually

This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Directly responsible for managing the overall direction of hourly employees which includes supervisors, stand leads and all concessions food service associates at Snapdragon Stadium.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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.

OPERATIONS

• Oversees the daily concessions at Snapdragon Stadium.
• Understands all menus, product offerings, packaging, and pricing.
• Forecasts and adequately schedules team members to meet operational needs and desired targets.
• Assists with department budgets and financial goals, while exceeding guest expectations for a premium product and experience.
• Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Executes all menus, promotions, programs, discounts, and mobile ordering.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Prepares event sales reports to determine profitability to correct for next event, and ability to adjust production levels based on sales volume.
• Collaborates closely with and acts as the direct liaison with the Warehouse Manager for event load-in and load-out. May assist with ordering and inventory management and cross-functional staffing.
• Ensure proper cleanliness, repair, and maintenance of foodservice equipment.
• Working knowledge of Point of Sale (POS) and inventory software.
• Ensure concessions associates have the tools and supplies necessary to complete their jobs.
• Works closely with multiple branded partners/third party vendors to ensure all needs are met, and terms of contract are followed.
• Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'meets standards' or better.
• Acts as the lead for all environmental health & safety (EHS) items including putting together a cleaning schedule, and be the point of contact for all concessions EHS items.
• Responsible for ensuring proper alcohol sales and service regulations are in compliance.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned

STAFFING & DEVELOPMENT

• Carries out leadership and supervisory responsibilities with a positive and professional approach in accordance with the organization's policies and applicable laws.
• Manages, develops, and trains full-time Concessions Managers, providing direct supervision, performance management, and ongoing professional development to ensure they are equipped to lead their teams successfully and deliver operational excellence.
• Responsible for recruitment, training, development, and evaluation of full-time, and part-time staff to include Food Handlers and Responsible Beverage Service (RBS) training for all new Snapdragon Stadium employees.
• Develop and maintain an employee schedule to adequately cover staffing needs to ensure we meet our customers' satisfaction while maintaining cleanliness.
• Supervises and trains employees engaged in food preparation, registers, taking of inventories, reconciling sales, keeping operating records and/or preparing daily record of transactions. May perform work of subordinates as needed.
• Optimizes staff productivity.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Oak View Group management and university personnel.
• Completes and maintains ServSafe Managers certification & Responsible Beverage Service (RBS) training.

GUEST SERVICES

• Radiates a positive attitude with all guests that will be infectious and followed by supervisors and other staff.
• Develops operational strategies to address customer survey results and feedback.
• Addresses all live and emailed guest service issues, and creates a tracking system for them to be logged.
• Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue.
• Researches, formulates, and recommends new or upgraded policies and procedures.
• Maintains a consistent presence within concession spaces.

FINANCIAL

• Participates with the General Manager of Concessions in the annual budget and financial reports for all concessions.
• Prepares financial projections and forecasts cost/benefits for new projects.
• Manage the process for ordering and maintaining all inventories for food and beverage, maintain cost control efforts for labor and waste management.
• Maintains event history, per capita and usage reports for the year.
• Oversees execution of required daily reporting and completion of required department reports.
• Reviews all instances of overages and shortages ensuring proper investigation and documentation has taken place.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree and an Associate's degree from an accredited college or university in Food Services Management/Hospitality or Business Administration.

The ideal candidate will have at least 3 years of supervisory experience in the high-volume foodservice industry, preferably in a concessions environment for a sports and entertainment venue. Strong communications, time management, computer literacy, and proven leadership skills are required. Computer savvy and proficient in Microsoft Office and Google Workspace products.

Serve Safe Certified and Management Food Handler Certificate preferred.

This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver's license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives.

Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals.

Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization.

MATHEMATICAL SKILLS:

Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is frequently required to sit; handle objects; keypad or papers and books. Employee is occasionally required to stand, move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision for extensive reading and interpretation of reports and documents.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works outdoors with exposure to varying weather conditions, dust, allergens, work temperatures and noise as well as cleaning chemicals. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.

This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a mandated reporter under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.