Overview

The Operations Manager is responsible for the effective management of venue concessions and catering operations, including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service policies, cleaning, safety, guest service, employee/volunteer training and supervision, warehouse oversight, troubleshooting, closing duties, event planning support, food preparation and production, and any other tasks assigned by the GM/AGM. The Operations Manager must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the smooth operation of the Catering & Concessions Dept. 

The Operations Manager will actively manage, coach, counsel, train, and mentor employees in meeting company quality standards and may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Operations Manager will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, including evenings and weekends. Flexible availability, professional presentation, outstanding interpersonal skills, self-direction, and strong technical (computer and POS) aptitude are required.  

This role will pay a yearly salary of $70,000-75,000

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 12 holidays).

This position will remain open until September 18, 2026

Responsibilities

• Responsible for managing, developing, and mentoring a staff of part-time and full-time catering and concessions employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper setup of all concession locations prior to doors. Set-up duties may include the following: verifying opening inventory, assigning duties 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 SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
• Provide a high level of oversight and operational expertise, resulting in the smooth, efficient, and profitable execution of events.
• Oversee a large volume of inventory, order product, and manage high-volume sales.
• Manage and run all venue concessions operations before, during, and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the DFB.
• Training new & current employees with regard to property procedure & best practices.
• Willing to cover/back up any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Assist with Premium Services operations and event needs, as directed.
• Provide guidance and oversight to Concessions Supervisors, Stand Leads, Concession Cooks, and Cashiers.
• Ensure that all State / Federal, and IEC policies, procedures, and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines and general safety policies and procedures.
• Report any alcohol service or other compliance issues to DFB immediately.
• Completes post-event evaluations, data compilation, tracking of monetary and product shortages, and generation of reports; serves as a resource for POS applications and training.
• Ensure the work environment is safe and free from harassment or discrimination.
• Immediately address all safety concerns, potential hazards, accidents, or incidents and relay safety/health issues to management immediately.
• Ensure event staff and volunteers are aware of workplace expectations.
• 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 and lead by example.
• Provide ongoing constructive feedback.
• Gains knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.

Qualifications

• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or a related field.
• 3-5 years of experience in venue/facility operations is required.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Experience training new employees and volunteers.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering products for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner that fosters a positive, enthusiastic, and cooperative work environment.
• Ability to make sound business/operations decisions (i.e., regarding employee placement, staffing adjustments, and/or responding to technical, product, or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to IEC concession operations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.