Overview

The Concessions Manager will oversee the day-to-day operations of The Truth’s concessions program, ensuring an efficient, high-quality, and guest-focused experience. This position will lead the concessions team, maintain operational standards, manage inventory and labor, and work closely with the broader Food & Beverage leadership team to deliver a seamless experience for our guests. This is an exciting opportunity for an experienced hospitality professional to join a new venue and help establish the standards, culture, and operating procedures from the beginning.

This role pays an annual salary of $60,000-$75,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 4, 2026.

Responsibilities

• Manage and oversee all concessions operations during venue events and daily operations.
• Recruit, train, coach, and develop concessions team members to deliver exceptional service.
• Create a positive, accountable, and team-oriented culture focused on hospitality and operational excellence.
• Ensure all concessions stands and service areas are properly staffed, stocked, organized, and ready for service.
• Manage daily opening, operating, and closing procedures.
• Monitor guest traffic and adjust staffing and deployment as needed to maintain speed and service standards.
• Maintain high standards for food quality, presentation, cleanliness, and guest service.
• Oversee inventory levels, product ordering, receiving, storage, and waste control.
• Monitor sales, labor, product costs, and other key performance metrics.
• Assist with scheduling and labor management to meet business needs while maintaining appropriate labor costs.
• Ensure compliance with all food safety, sanitation, health, and company standards.
• Ensure cash-handling and point-of-sale procedures are followed accurately and consistently.
• Partner with the Director of Food & Beverage and other venue leaders on event planning, staffing, menu execution, and operational improvements.
• Identify opportunities to improve efficiency, profitability, and the overall guest experience.
• Respond professionally and effectively to guest concerns and operational challenges.
• Support special events, high-volume periods, and other venue initiatives as needed.
• Establish and maintain the operational standards and procedures for the concessions department as part of the venue’s opening team.
• Perform other duties and responsibilities as assigned.

Qualifications

• 3-5+ years of experience in food & beverage, hospitality, concessions, or high-volume restaurant operations, with supervisory or management experience.
• Experience managing a high-volume operation, preferably in an entertainment venue, stadium, arena, theater, event space, or similar environment.
• Strong leadership and team-development skills.
• Excellent communication and interpersonal skills.
• Strong organizational skills with the ability to manage multiple priorities in a fast-paced environment.
• Comfortable working nights, weekends, holidays, and an event-driven schedule.
• Strong understanding of food safety, sanitation, inventory management, and cost controls.
• Experience with POS systems, cash handling, scheduling, and labor management.
• Ability to remain calm, professional, and solutions-oriented in a high-volume environment.
• Strong attention to detail and a commitment to operational excellence.
• Ability to stand and walk for extended periods and work effectively in a fast-paced venue environment.