Concessions Manager

Job Responsibilities

• Operational responsibility for all concessions outlets, both permanent and temporary, throughout the resort.
• Maintain strong inventory controls.
• Assist Food and Beverage Director with all product choices.
• Collaborate with direct reports and peripheral departments to develop and coordinate training, hiring, and operational strategies for each area of responsibility to achieve stated goals and objectives.
• Seek and develop new concepts, products, services, and resources for each area.
• Evaluate employees based on their performance.
• Work through supervisors reporting to this position to maintain the operational effectiveness of departmental operations, while delivering superior quality and service at all times.
• Set and ensure compliance with standards of quality for all products and services offered by the department and all positions reporting to this position. Standards are consistent with the resort’s goals and objectives.
• Develop budgets and operational objectives consistent with the resort’s goals and objectives for each area of responsibility.

• Required:
  
  2 years of management experience in a related field.
• Preferred: 5 years of management experience in a related field.
• Must be able to prepare budgets and interpret financial operating statements.
• Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with customers, vendors, and company staff.

• Body positions: sitting, standing for long periods.
• Body movements: walking, turning head and torso, bending arms, wrists and fingers.
• Body senses: must have full use of eyes and ears, full power of speech.

• Mathematics: must be able to do routine arithmetic calculations necessary for pricing, margins, and costs.