- Must be at least 18 years old
- Must have a valid TEAM or TIP certification card
- Must have a valid Maricopa County Food Handler Card on file with Craft Culinary Concepts and in your possession for each event worked
- Must have a H.S Diploma or equivalent
- Must complete all pre-employment forms, successfully pass a background check and math assessment involving all US monetary units
- Must be able to work with a group as well as independently
- Preferred 2+ years counter server or equivalent experience in high volume restaurant environment or another stadium/arena
- Must be able to interact verbally and listen attentively to co-workers and supervisors
- Ability to supervise team of 2-30 with varying skill levels and ability, while providing direction most of the working day
- Ability to lift up to 30 pounds on a regular basis and be on feet for several hours
- Ability to work in a fast paced, tightly quartered environment is a must
- Ability to work non-traditional hours including nights, weekends, and holidays
- Ability to work in extreme temperature fluctuations and around excessive noise
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Concession Stand Lead - Glendale, United States - Craft Culinary Concepts
Description
Position Overview The Concessions Stand Lead is the front line leader for Craft Culinary Concepts and is responsible for the operation of an assigned location for all duties including but not limited to inventory control, quality standards, teammate position adherence, and break schedules, except cash handling (All cash is managed by the Head Cashier in the location). The Concession Stand Lead is to relay information to Craft Culinary Concepts Management pertaining to employee relations (discipline, promotion, training) observed sales and traffic trends, safety and security concerns, equipment repair/maintenance needs, and food safety opportunities.Essential Job Functions The Concessions Stand Lead will inventory the location and compare their totals with those of the supervisor and rectify discrepancies prior to any transactions. The Concession Stand Lead is to ensure compliance with attendance tracking and break adherence. During the event the Stand Lead is to optimize sales by ensuring an adequate supply of quality food and beverages are available for sale as well as coaching employees about suggestive selling techniques and help drive speed of service by identifying and eliminating roadblocks. The Stand Lead is responsible for food safety of the assigned location by ensuring all Craft Culinary Concepts and local health department policies are adhered to and keeping a temperature log for all hot and cold storage areas. The Stand Lead is responsible for the timely and effective closing of the location by ensuring they have assigned pre-close and closing duties to all teammates designated to the location. The Stand Lead is responsible for taking a closing inventory at the end of the event and verifying all closing paperwork is completed and ready for inspection.
Requirements
