Concessions Supervisor

• Provide hands-on leadership and oversight of assigned concession stand operations during events.
• Direct the activities of concession employees and non-profit groups to ensure efficient service and operational readiness.
• Lead by example and reinforce company policies, procedures, safety standards, and guest service expectations.
• Provide coaching, guidance, and day-to-day support to team members to encourage continuous improvement and operational consistency.
• Assist in the development of team members by demonstrating proper procedures and providing constructive feedback.
• Communicate employee performance observations, operational concerns, and development opportunities to management.
• Ensure assigned concession stands, storage areas, and service equipment remain clean, organized, fully stocked, and operational.
• Verify opening and closing inventories, stand sheets, cashless sales documentation, and other required event paperwork accurately and timely.
• Ensure all inventories are properly verified with assigned staff and non-profit group leaders before and after each event.
• Monitor product levels throughout events and communicate replenishment needs to management as required.
• Inspect concession locations regularly and report maintenance, equipment, sanitation, and operational issues.
• Assist with food preparation, product service, and guest interactions during peak operating periods.
• Promote professional and effective radio communication among concession personnel.
• Ensure compliance with all food safety, sanitation, alcohol service, and health department regulations.
• Distribute, collect, and account for uniforms, equipment, radios, and supplies assigned to non-profit groups and concession personnel.
• Investigate and report inventory discrepancies, product shortages, and operational concerns.
• Recommend opportunities to improve guest service, operational efficiency, product quality, and team performance.
• Collaborate with Concessions, Culinary, Operations, and Event Management teams to ensure successful event execution.
• Maintain a positive and professional relationship with guests, staff, volunteers, vendors, and facility partners.
• Work extended and/or irregular hours, including nights, weekends, and holidays, as business demands require.
• Perform other duties as assigned.

• High school diploma or GED required; additional hospitality, food service, or supervisory training preferred.
• Minimum one (1) year of experience in food service, concessions, hospitality, retail, or a related operational environment.
• Demonstrated leadership ability with experience providing direction, coaching, and support to team members.
• Ability to maintain a high level of guest service in a fast-paced, high-volume environment.
• Strong verbal and interpersonal communication skills.
• Ability to follow oral and written instructions and effectively communicate with employees, management, and guests.
• Basic mathematical skills required for inventory verification, stand reconciliations, and operational documentation.
• Knowledge of food safety, sanitation procedures, and applicable health regulations preferred.
• Must be detail-oriented, organized, and capable of managing multiple priorities simultaneously.
• Ability to remain flexible and adapt quickly to changing operational needs.
• Experience working with Microsoft Office programs and event management systems preferred.
• Must be flexible to work extended hours due to business requirements, including nights, weekends, and holidays.

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.