The Concession Manager will supervise Concession operations, maintain service and product quality and ensure the customer’s needs are met or exceeded. Constant training of the staff will be the main objective. Concession Manager will also want to maximize revenue and net profit by controlling operating expenses. POSITION AUTHORITY: The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below. POSITION GUIDELINES: Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities. ESSENTIAL FUNCTIONS: •Maintain a Guest focus while performing duties •Always assume 100% responsibility for quality guest experience •Schedule staff accordingly in order to keep the department properly manned at all times •Follow up and check on the job training •Attend all training conducted by the personnel department •Attend all scheduled employee meetings and bring suggestions for improvement •Hold daily meeting with the staff to review the daily operation, and to discuss past performance that can be improved •Make sure hygiene standards are strictly followed as per F&B department standards •Supervise the overall service operations •Regular training to be conducted for all staff and to ensure that they participate in all cross training conduct by the training manager •Encourage staff to cross train during the low season and to follow up and check on the job training •Ensure that all standards set for food presentation, quality and quantity are met and monitored in order to provide and increase service standards •Supervise the beverage stock, condiments and operating equipment taken is returned to the designated storeroom in a proper way •Assist in minimizing overtime and casual staff •Responsible for the distribution of the relative instructions and rules to the employees •Responsible for all equipment and inventory control •Ensure temporary outlets are set up properly and meet all health and safety codes •Responsible for the departments smooth operation on a daily basis •Responsible for all transactions and all accounting procedures •Control wastage and contribute to cost saving measures as instructed by the Executive Chef •Develop accurate and aggressive long and short range financial objectives for the concession outlets •Operate within the budgeted guidelines, maintain food cost percentages, and submit weekly revenue reports that include per cap data and cost control •Meet or exceed budgeted goals in sales and profit •Maintain housekeeping, sanitation and cleanliness standards in all areas of the concession outlets •Ensure full adherence to Moody Gardens policies and procedures and operating legalities •Ensure all information received by the Executive Chef is followed accurately •Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens EDUCATION/ EXPERIENCE REQUIREMENTS: •High School diploma or equivalent required •College Degree preferred •3-5 years prior Managerial experience preferred •Must obtain TABC & Food Handlers Certification prior to beginning work. REQUIRED SKILLS: •Must be reliable and responsible •Strong communication and people management skills. •Computer and POS knowledge •Must have a positive, cooperative, and pleasant attitude. PHYSICAL REQUIREMENTS: •Ability to remain on feet standing and walking for entire shift •Ability to lift up to 50 pounds •Ability to perform tasks that include reaching, bending, and stooping. Interested applicants can fax application and/or resume to 409.683.4930 or email to email@example.com We appreciate all applicants for their interest, however, due to the volume of resumes and applications received only applicants selected for interviews will be contacted.
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