THE ROLE:Concessions Manager
LOCATION:Etihad Park – Willets Point, Queens, NY
ABOUT LEGENDS GLOBAL
Legends Global is the premier partnertothe world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white-label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world-class content and booking.
With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale,expertise, and connectivity to help our partners grow. The Legends Global Way guides how weoperate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day.
About the Role
The Concessions Manager oversees the daily food and beverage service operation throughout the venue and makes independent decisions with guidance from the Director of Operations and General Manager. The Concessions Manager consistently exercises attention to detail and accuracy, and promotes professionalism, enthusiasm, and creativity to ensure the best guest experience possible.
WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)
Leading the event planning process. Understanding event logistics and event specifications, directing set-up, designing floor plans, and seeking and resolving gaps in planning.
Collaborating with the sales team to establish and maintain effective client relations and guest satisfaction. Investigating internal and external complaints regarding the concessions of operation and promptly providing satisfactory solutions.
Collaborating with the culinary team to provide well-presented, well-received meal choices. Creating and costing-out menus.
Collaborate with other departments as needed on both events and non-event days. i.e. Catering, Premium Department.
Maintaining and updating a master event order book and communicating the events to the concessions of staff during regular meetings and pre-meal meetings.
Purchasing and properly storing/securing, and preparing food, beverages (including alcohol), and related products.
Purchasing/renting and properly storing and maintaining concessions equipment and service items
Ensuring an aesthetically appealing event and well-maintained stands. Introducing concessions, trends, and upselling services where possible.
Managing the pre-event preparation process. Delegating work to the concessions of supervisors/team leaders is necessary.
Enforce concessions of service standards, policies, and procedures. Implementing consistent quality control procedures. Adhering to Alcohol Service Policies and Procedures.
Monitoring and strictly enforcing POS procedures. Frequently auditing receipts.
Providing supervision and consistent presence during events; observing concessions of service and monitoring service delivery; proactively addressing issues and gaps in service.
Promoting front-of-the-house and back-of-house teamwork.
Managing a smooth event breakdown process.
Contributing to daily, weekly, and monthly financial reports, including profit and loss statements.
Upholding cost of sale goals through management of consumption reports, stand sheets, perpetual inventory, employee meal reports, and spoilage reports.
Maintaining appropriate inventory levels and exercising cost-effective purchasing habits.
Conducting labor forecasts and ensuring an adequate number of staff on hand for events.
Creating and maintaining a reliable schedule for hourly concessions of staff.
Ensuring employee break and meal periods are followed in accordance with the CBA and ESA.
Ensuring all staff are well-trained in service, safety, and Legends Global policies.
Promoting good employee relations; engaging in effective labor relations practices; proactively handling labor relations issues.
Performing staff management tasks.
Interpreting and ensuring compliance with Legends Global policies, procedures and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes.
Other duties as assigned by Senior Management.
Available to work non-traditional hours (Nights, Weekends & Holidays)
WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)
To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. Therequirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Working knowledge of inventory control systems, managing costs, menu development and costing, and financial reporting.
Working knowledge of profit and loss reporting and labor forecasting.
Demonstrated understanding and working knowledge of cooking, or quick food service.
A minimum of one year of labor relations experience (where applicable).
Certification or licensure in food handling, food safety, and alcohol service desired
Smart Serve Certification
Food Handlers Certification
Management Training
Basic Leadership Skills
Human Resources Training Topics
EDUCATION AND EXPERIENCE
Associates degree level education required in an area of Food Service, Hospitality, Facilities, or Business Management. Bache
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