Leading the event planning process. Understanding event logistics and event specifications, directing set-up, designing floor plans, and seeking and resolving gaps in planning.
Collaborating with the sales team to establish and maintain effective client relations and guest satisfaction. Investigating internal and external complaints regarding the concessions of operation and promptly providing satisfactory solutions.
Collaborating with the culinary team to provide well-presented, well-received meal choices. Creating and costing-out menus.
Collaborate with other departments as needed on both events and non-event days. i.e. Catering, Premium Department.
Maintaining and updating a master event order book and communicating the events to the concessions of staff during regular meetings and pre-meal meetings.
Purchasing and properly storing/securing, and preparing food, beverages (including alcohol), and related products.
Purchasing/renting and properly storing and maintaining concessions equipment and service items
Ensuring an aesthetically appealing event and well-maintained stands. Introducing concessions, trends, and upselling services where possible.
Managing the pre-event preparation process. Delegating work to the concessions of supervisors/team leaders is necessary.
Enforce concessions of service standards, policies, and procedures. Implementing consistent quality control procedures. Adhering to Alcohol Service Policies and Procedures.
Monitoring and strictly enforcing POS procedures. Frequently auditing receipts.
Providing supervision and consistent presence during events; observing concessions of service and monitoring service delivery; proactively addressing issues and gaps in service.
Promoting front-of-the-house and back-of-house teamwork.
Managing a smooth event breakdown process.
Contributing to daily, weekly, and monthly financial reports, including profit and loss statements.
Upholding cost of sale goals through management of consumption reports, stand sheets, perpetual inventory, employee meal reports, and spoilage reports.
Maintaining appropriate inventory levels and exercising cost-effective purchasing habits.
Conducting labor forecasts and ensuring an adequate number of staff on hand for events.
Creating and maintaining a reliable schedule for hourly concessions of staff.
Ensuring employee break and meal periods are followed in accordance with the CBA and ESA.
Ensuring all staff are well-trained in service, safety, and Legends Global policies.
Promoting good employee relations; engaging in effective labor relations practices; proactively handling labor relations issues.
Performing staff management tasks.
Interpreting and ensuring compliance with Legends Global policies, procedures and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes.
Other duties as assigned by Senior Management.
Available to work non-traditional hours (Nights, Weekends & Holidays)