Concession Coordinator Part-time

Description

Department:
Concessions

Reports to: Director of Concessions

Compensation: $23.00 per hour

Benefits: Non-Benefits Eligible

Schedule: Variable. Flexibility to work evenings, weekends, and holidays based on performance and event needs. Hours are reflective of the dynamic schedule of the theater.

The Concessions Coordinator is responsible for the daily operation of all concession locations during performances, special events, and rentals. This position provides on-site leadership by supervising concession staff, coordinating service operations, preparing beverage batches, monitoring inventory, ensuring compliance with food safety and alcohol service regulations, and delivering an exceptional guest experience. The Concessions Coordinator serves as the on-duty operational leader for concessions, ensuring all locations are prepared, staffed, stocked, and operating efficiently while maintaining the organization's standards for hospitality, safety, and service excellence.

All employees are expected to center, model and champion the Guthrie's core values of Artistic Excellence;
Community;
Diversity, Equity, Inclusion, and Accessibility; and Fiscal Responsibility.

The Guthrie is an Equal Opportunity Employer. We are committed to building an equitable environment that finds strength in diversity of identity, experience and perspective. We are dedicated to hiring and developing talented teams that are inclusive and welcoming to individuals with different backgrounds, thoughts, and abilities. Applicants from populations underrepresented in the theater field are strongly encouraged to apply.

1.
Operations Support

• Open and close concession operations for performances, special events, and rentals in accordance with established Standard Operating Procedures (SOPs).
• Ensure all concession bars and service locations are fully operational, stocked, and guest-ready by the scheduled opening time for each shift.
• Complete opening inspections to verify equipment is operational, products are stocked, and work areas meet cleanliness and presentation standards.
• Conduct routine walkthroughs of all concession locations before, during, and after service.
• Monitor service flow and resolve operational issues to maintain efficient guest service.
• Coordinate product movement and restocking between concession locations based on guest demand.
• Coordinate with House Management and other departments to support performance and event operations.
• Complete opening, closing, and operational checklists.
• Secure concession locations following each shift.

2.
Staff Leadership

• Assign bartenders and concession attendants to concession locations based on operational needs, anticipated guest volume, and staff experience.
• Conduct pre-shift meetings to communicate assignments, event information, service expectations, menu updates, and operational priorities.
• Supervise concession staff throughout each shift.
• Reassign staff during service as necessary to maintain efficient operations.
• Provide coaching, guidance, and performance feedback.
• Train and onboard new employees on concession operations, customer service standards, food safety, responsible alcohol service, and departmental SOPs.
• Ensure staff comply with organizational policies, safety procedures, and operational standards.
• Foster a professional, collaborative, and guest-focused work environment.

3.
Beverage Preparation

• Prepare batched cocktails, syrups, juices, garnishes, and other beverage ingredients according to standardized recipes.
• Ensure all prepared products meet established quality and consistency standards.
• Properly label, date, and store all prepared products.
• Monitor inventory of batched products and prepare additional batches as needed.

4.
Inventory and Product Management

• Monitor daily inventory levels of beverages, food products, paper goods, and operating supplies.
• Maintain established inventory par levels throughout all concession locations.
• Restock concession locations before, during, and after each shift.
• Receive, inspect, and organize deliveries.
• Rotate inventory using First In, First Out (FIFO) procedures.
• Record product waste, spoilage, breakage, and inventory discrepancies.
• Assist with scheduled physical inventory counts.
• Maintain clean, organized, and food-safe storage areas.
• Communicate inventory shortages and replenishment needs to the Director of Concessions.

5.
Guest Service

• Deliver exceptional hospitality and support staff in providing outstanding guest service.
• Respond…