Concessions Lead | Part-Time | Columbus Clingstones (Synovus Park

Concessions Lead | Part-Time | Columbus Clingstones (Synovus Park)

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

The Concessions Lead is responsible for overseeing the food and beverage serving of guests in the ballpark at various concessions stands, bars, and portable food and beverage locations. The Concessions Lead must be personable and able to work in an ever-changing, fast-paced environment. The Concessions Supervisor will assist the Concessions Manager and the rest of the OVG leadership team with projects, including training, inventory, and special events.

The Concessions Lead must maintain excellent attendance and be available to work events as scheduled according to business needs.

This role pays an hourly rate of $16.00-$18.00

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until August 21, 2026.

Synovus Park is one of the newest and most modern minor league baseball and entertainment venues in the Southeast. Located in Columbus, Georgia, the ballpark is home to the Columbus Clingstones, the Double-A affiliate of the Atlanta Braves. Synovus Park hosts 69 professional baseball games each season while also serving as a year-round destination. The venue accommodates over 5,200 fans with expanded capacity for large-scale events, making it a premier gathering place for both sports and entertainment in the Chattahoochee Valley region.

• Ensure proper setup of all concession locations prior to doors. Set-up duties may include verifying opening inventory, assigning responsibilities 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, and assuring that NFP Stand Leader has followed proper procedures for distribution and handling of registers.
• Provide a high level of oversight and operational expertise, resulting in the smooth, efficient, and profitable execution of events.
• Training new and current employees regarding property procedures and best practices.
• Willing to cover or back up any open position to ensure the location is fully operational and company standards on speed of service and guest satisfaction are met.
• Assist with Premium Services operations and event needs, as directed.
• 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 and provide ongoing 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 ongoing 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. Responsible for supervising the service of beverages to guests, including alcoholic beverages.
• Check guest's  verify minimum age requirement for purchasing alcoholic beverages. Responsible for assisting in recording a guest's order and relaying the order to the kitchen via the P.O.S. system.
• Responsible for observing guests to respond to additional requests and determine when the meal has been completed.
• Responsible for computing the meal cost and presenting the guest with the check.
• Recommends certain dishes and identifies ingredients or explains how…