Concession Manager

Supervises the activities of the City's concession and admission areas by performing the following duties.

Include the following. The list of essential functions is not exhaustive and may be supplemented as necessary.

Other duties may be assigned. Regular and predictable attendance and punctuality are essential functions of this position.

Management: Coordinates and supervises Concession Worker II and Concession Worker I in the preparation and operation of assigned work site: admissions and/or concession food area, including the proper handling and balancing of cash receipts and all necessary site reports.

Hires and trains concession workers to take gate admissions and operate concession equipment in a safe and clean manner. Oversees and assists with the set up and takedown of event admissions area and concession facility. Manages staff that cleans rides, concession areas, concession buildings and grounds. Prepares food and concession items for other sites as necessary.

Administration: Assures concession equipment is maintained to comply with safety standards and ensures that proper maintenance and repairs are conducted on equipment.

Requisitions and purchases materials and supplies needed for operation of the concessions and gate admissions; maintains inventory in stock. Answers phone and makes reservations as necessary. Promotes the use of the concession with schools, athletic teams, daycare centers, companies, and the public.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be 18 years of age or older.

High School diploma or GED is required.

Four (4) years of experience in working concessions or business management preferred.

Food services or recreation facility experience desirable.

Must have or be able to complete site-required training within two (2) weeks of employment. Based on assigned location, training includes part of or all of the following courses: (ServSafe) Food Handler, (IAAPA) First Steps in Guest Relations, First Steps in Safety, and Event Admissions Procedures.The complexity, guidelines, supervisory controls, and supervision responsibilities described below are representative of this position.

SUPERVISORY CONTROLS:

The supervisor provides continuing or individual assignments by indicating generally what is to be done, limitations, quality and quantity expected, deadlines, and priority of assignments. The supervisor provides additional, specific instructions for new, difficult, or unusual assignments including suggested work methods or advice on source material available.

The employee uses initiative in carrying out recurring assignments independently without specific instruction, but refers deviations, problems, and unfamiliar situations not covered by instructions to the supervisor for decision or help. The supervisor reviews some of the work, with more review of difficult or unfamiliar assignments.

SUPERVISORY RESPONSIBILITY:

Supervises Concession Workers in sale of concession items. Carries out supervisory responsibilities in accordance with the City's policies and applicable federal and state employment laws.

Responsibilities include interviewing, training and assigning employees; planning and directing work; approving leave; appraising performance; commending or disciplining employees; addressing employee complaints and resolving problems. All supervisors are responsible for the safety and welfare of subordinates and must be familiar with EEO fair employment laws and practices (Title VII as amended, including sexual or racial harassment or discrimination, ADEA, ADA, FMLA) and for ensuring that fair and non-discriminatory employment practices are followed within his/her area of responsibility.

COMPLEXITY:

The work consists of duties that involve related steps, processes, or methods; the decision regarding what needs to be done involves various choices requiring the employee to recognize the existence of and differences among a few easily recognizable situations; actions to be taken or responses to be made differ in such things as the source of information, the kind of transactions or entries, or other differences of a factual nature.

GUIDELINES:

Guidelines are available, but are not completely applicable to the work or have gaps in specificity; the employee uses judgment in interpreting and adapting guidelines; the employee analyzes results and recommends changes. The employee sometimes makes decisions that affect persons or situation beyond the scope of his/her own tasks, such as assisting customers or problem solving for customers.