Director of Operations Concessions | Full-Time | Amalie Arena

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Overview

The Director of Operations Concesions is responsible for overseeing the direction of the operation's food and beverage daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Concessions is solely responsible for the effective management and operation of the concessions team at the AMALIE arena including event planning support, scheduling, production, food cost control, compliance with food safety, employee training and supervision. The Director of Concessions must provide a high level of oversight, and operational/personnel support to ensure the smooth running of all food outlets and events.

The Director of Concessions is responsible for ensuring quality food and beverage is served to the guests of the AMALIE arena. The Director of Concessions is responsible for the training of all concession and support staff. The Director of Concessions must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.

This role will pay an annual salary of $100,000-$110,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 18, 2025.

Responsibilities

• Responsible for managing, developing and mentoring staff of part time and full-time concessions employees, including initiating employee discipline as required.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all concessions locations prior to doors.
• Set-up duties may include: verifying opening inventory, assigning duties to concession workers.
• (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring proper procedures for distribution and handling of cash.
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
• Ability to oversee a large volume of inventory, order products, and manage high volume sales.
• Manage and run all venue concessions operations before, during and after the event. Duties include 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 any other duties as assigned by the GM.
• Training new & current employees with regard to property procedure & best practices.
• Willing to cover / back-up any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed.
• Provide direction and oversight to Concessions Supervisors, Stand Managers, Concession Cooks, and Cashiers. Ensure that all State / Federal, and OVG policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures.
• Report any alcohol service or other compliance issues to GM immediately.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents.
• Relays safety/health issues to management immediately.
• Ensure event staff and volunteers are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• And other duties as assigned.

Qualifications

• Associate's degree (A.A.) or greater Business Management, or related field; along with five or more years' experience in Concessions Management, other Food & Beverage Management, or related experience.
• 5-7 years' experience in Concessions Supervision, Food & Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering product for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Nationally recognized food service sanitation training course certification preferred.