ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Assists supervisor with pre-event, event, and post-event operation of concessions stand.
• Ensures that all stand personnel are in proper uniform, all company policies are followed, and takes appropriate action when needed.
• On an event basis, ensures accuracy of location paperwork, opening and closing inventory, product transfers, spoilage, and gratis meals.
• Assists in supervising and training all stand personnel engaged in food preparation.
• Leads and coordinates activities of stand personnel, including stocking, beginning and ending inventory, food preparation, customer service and assigns all staff duties within the stand.
• Ensures that all workstations, storerooms, and back of stand areas remain clean, organized and sufficiently stocked during the event. Works with stand personnel to properly clean, organize, and stock for the next event.
• Communicate effectively with leadership, other departments, and vendors to ensure the proper setup and operation of the stand.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Assist in discrepancy of inventory counts.
• Maintains a high-quality appearance of the concession location at all times with a focus on attention to detail and clear sight lines.
• Oversees all closing procedures for the concessions stand, to include assigning closing duties to stand personnel, closing out point of sale systems, ensuring the proper storage and/or disposal of food, ensuring that stand is thoroughly cleaned, inspected, and secured after completion of event. May perform work of subordinates as needed.
• 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.
• 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.
• Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; plus at least six months of experience in food service/retail operations; or equivalent combination of education and experience. Strong interpersonal skills, self motivation, and organization skills required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred to obtain Responsible Beverage Service (RBS) certification.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Assists supervisor with pre-event, event, and post-event operation of concessions stand.
• Ensures that all stand personnel are in proper uniform, all company policies are followed, and takes appropriate action when needed.
• On an event basis, ensures accuracy of location paperwork, opening and closing inventory, product transfers, spoilage, and gratis meals.
• Assists in supervising and training all stand personnel engaged in food preparation.
• Leads and coordinates activities of stand personnel, including stocking, beginning and ending inventory, food preparation, customer service and assigns all staff duties within the stand.
• Ensures that all workstations, storerooms, and back of stand areas remain clean, organized and sufficiently stocked during the event. Works with stand personnel to properly clean, organize, and stock for the next event.
• Communicate effectively with leadership, other departments, and vendors to ensure the proper setup and operation of the stand.
• Resolves customer issues and complaints to ensure customer satisfaction.
• Assist in discrepancy of inventory counts.
• Maintains a high-quality appearance of the concession location at all times with a focus on attention to detail and clear sight lines.
• Oversees all closing procedures for the concessions stand, to include assigning closing duties to stand personnel, closing out point of sale systems, ensuring the proper storage and/or disposal of food, ensuring that stand is thoroughly cleaned, inspected, and secured after completion of event. May perform work of subordinates as needed.
• 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.
• 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.
• Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree; plus at least six months of experience in food service/retail operations; or equivalent combination of education and experience. Strong interpersonal skills, self motivation, and organization skills required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred to obtain Responsible Beverage Service (RBS) certification.