Concession Supervisor

As a Concession Supervisor, you are responsible for overseeing the operations of concessions or outlets. Your primary goal is to ensure efficient and profitable concession operations while delivering a positive customer experience.

Job Responsibilities

Team Management

• Recruit, train, and supervise concession staff.
• Schedule and coordinate work shifts for concession employees.
• Provide guidance and support to staff, ensuring excellent customer service.
  
  

• Monitor and manage inventory levels of food, beverages, and other concession items.
• Coordinate with vendors for restocking and ordering supplies.
• Conduct regular inventory checks and report any discrepancies.
  
  

• Track sales and revenue, ensuring accuracy in cash handling and transactions.
• Prepare daily, weekly, and monthly reports on concession sales and expenses.
• Implement strategies to maximize profitability and minimize waste.
  
  

• Ensure a high standard of customer service is maintained.
• Handle customer inquiries, concerns, and complaints in a professional manner.
• Implement initiatives to enhance the overall customer experience.
  
  

• Ensure compliance with health and safety regulations and food handling guidelines.
• Monitor cleanliness and sanitation of concession areas.
• Train staff on safety procedures and standards.
  
  

• Oversee the maintenance and cleanliness of concession equipment.
• Report and address any equipment malfunctions promptly.
  
  

• Communicate effectively with other departments and management.
• Coordinate with event organizers and venue management for special events.
  
  

• Proven experience in a supervisory or managerial role in the retail industry
• Strong leadership and team management skills.
• Ability to motivate and coach staff to achieve performance goals.
• Excellent organizational and multitasking abilities.
• Ability to handle high-pressure situations and manage competing priorities.
• Effective verbal and written communication skills.
• Ability to interact professionally with customers, staff, and vendors.
• Basic understanding of financial principles, including budgeting and cost control.
• Strong problem-solving skills and the ability to make decisions quickly.
• Ability to work evenings, weekends, and holidays as required by the venues event schedule.