Job Description

Responsible for the daily operation and management of location, arenas, and stands. Assists with planning. Directs and coordinates food service execution for the operations in order to deliver a high quality, finished food product to guests.

Scope of Role:

Ensures concession operations align with Harvest Table?s Executional Framework. Coaches employees by establishing a shared understanding of what needs to be achieved and how to execute to create a world-class dining experience. Rewards, recognizes and develops associates. Ensures compliance with all safety and sanitation standards throughout the location.

Job Responsibilities

• Provides oversight of day-to-day concessions operation and delivers high quality food service.
• Establishes and maintains systems and procedures for the ordering, receiving, storing, preparing, and serving of food and related products; this includes menu planning and development.
• Determines staffing needs and supervises associates to ensure location operates in accordance with all policies and procedures.
• Assists with promotions and the marketing of services and events for the location.
• Assists with the hiring and onboarding of new associates; evaluates work habits and standards.
• Establishes and maintains standards for associate performance through continuous training, service excellence, and engagement initiatives.
• Engages with and asks guests about the quality of their service, fielding and resolving any concerns while maintaining a positive attitude.
• Partners with location management team in conducting monthly inventory control audits, quality assurance audits, and cash and safety audits in full compliance with Harvest Table?s standards.
• Manages resources to ensure quality and cost control within budgetary guidelines.
• Implements and maintains Harvest Table?s agenda for both labor and food initiatives. Creates value through efficient operations, appropriate cost controls, and profit management.
• Ensures full compliance with Operational Excellence fundamentals, including food and labor. Directs and oversees operations related to production, distribution, and food service.

• Minimum of 3-5 years? management or supervisory experience in the food service industry, preferably with prior concessions experience.
• Good working knowledge of inventory distribution and control procedures.
• Aptitude for analyzing data, making decisions, and driving innovative food and beverage concepts to surpass guest expectations.
• Bachelor's degree or equivalent experience.
• The ability to manage in a diverse environment with a focus on service excellence is essential to success in this role.