Dining Manager II - Concessions (full-time, non-CSULB student)

Job Description

Job DescriptionJob Summary:Under the direction of the Division Director and/or Associate Director, the Concession Manager is responsible for ensuring exceptional customer service and product quality in concession & catering operations. Responsibilities include planning, organizing, and developing related food services, demonstrating leadership, administering personnel and financial management practices, promoting a culture of training and development, and ensuring a positive working environment. The Concessions Manager will lead concessions & catering operations for approximately 160 events per year at various event venues of California State University, Long Beach. Essential Duties and Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain food and beverage costs within budgeted targets by minimizing waste, optimizing inventory, and adhering to portion control standards. Including monitoring inventory levels, order supplies, and manage stock to prevent shortages or excess; Execute food inventory management pre-event and post-event to maintain financial efficiency and for auditing purposes.
• Foster strong relationships with campus partners by delivering consistent and high-quality service.

• Demonstrate proactive leadership by taking full ownership of concession and catering operations, identifying areas for improvement, and implementing innovative solutions
• Plan diverse and appealing menus for concession operations in collaboration with chefs and campus partners
• Operates and maintains POS systems, event and catering management software, inventory platforms, and mobile ordering
• Demonstrates flexibility in work schedule and availability. Concessions & Catering events frequently include evenings, weekends, and holidays. Occasional extended and/or on call during NCAA tournaments.
• Develop and manage budgets for concession operations, including forecasting expenses and revenue to ensure profitability; establish financial targets, monitor spending, control labor costs, and contribute and adhere to planned budgets/goals.

• Coordinates, schedules, and delivers product and catering orders to various on-campus and off-campus locations by use of company vehicles and carts

• Safeguard cash, inventory, and company equipment.
• Ensure compliance with food handling, beverage pouring, health, safety, and sanitation regulations.
• Maintain equipment and ensure it is safe and working order.
• Create, review, recommend, and implement Standard Operating Procedures (SOPs); including opening, closing, and cleaning checklists
• Ensure security and safety procedures are adhered to in accordance with Beach Shops policies and procedures
• Oversees service standards and trains employees to ensure a high level of customer satisfaction
• Respond effectively to customer complaints, needs and feedback.
• Maintain financial and administrative records accurately.
• Collaborates with Communications and marketing to implement and communicate concession stands promotions and increase customer patronage.
• Establish and maintain professional relationships with key campus contacts, and suppliers.
• Negotiate pricing and manage contracts with various suppliers.
• Perform other duties assigned, reasonably within the scope of the job.

Supervisory Responsibilities:

This position supervises and renders guidance to all staff within their department, under their immediate direction, including interns. Carries out supervisory responsibilities in accordance with the Beach Shops policies and procedures.

• Select candidates for interviews, conduct interviews, hire candidates, and coordinate training of dining staff members, including student assistants.
• Supervise and mentor concessions team, ensuring high performance and professional development.
• Schedule, prioritize, assign, and direct work to staff members.
• Conduct performance evaluations that are timely and constructive.
• Handle discipline of employees as needed, in accordance with organizational policy

Qualifications:

The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Associate’s degree preferred, or equivalent experience and education.
• Three years of supervisory experience required; five years preferred.
• Experience in concessions management and/or restaurant/campus dining is highly desirable.
• Knowledge of State and Federal regulations, including health, safety, and food hygiene standards.
• Manager’s CA Food Handler Card or ability to obtain within 30 days of employment.
• Responsible Beverage Service (RBS) training or ability to complete training within 60 days of employment.
• Essential duties and responsibilities include driving company vehicles. Employee must have a valid CA driver’s license, maintain a clean driving record and attend the Driver Safety training course.
• Excellent communication, interpersonal, and customer service skills.
• Strong leadership, team motivation, and employee development skills.
• Ability to follow safety procedures.
• Proven ability to manage budgets, control costs, and maintain financial records.
• Strong organizational, time-management, and problem-solving skills.
• Proficiency in (e.g., scheduling, inventory systems, Microsoft Office applications) is required.

Background Check:

A background check (including criminal records) must be completed satisfactorily before any candidate can be offered a position with the Beach Shops at the CSU. The Beach Shops will make a conditional offer of employment, which may be rescinded if the background check reveals disqualifying information, and/or it is discovered that the candidate knowingly withheld or falsified information. Failure to satisfactorily complete the background check may affect the application status of applicants or continued employment of current employees who apply for this position.

Work Schedule:

The employee’s work shift will be variable and fluctuate based on event schedules. Evenings, weekends, and holidays will be required based on event needs. Occasional extended and/or on call shifts during NCAA tournaments may be required.

Physical Demands:The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must be able to frequently use fingers and hands to handle serving equipment, such as plates, tongs, spoons, ladles, etc. The employee must frequently be able to lift and/or move a minimum of 40 pounds. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel. The employee must comply with the University’s rules and regulations as well as the Beach Shops.Work Environment:

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled, to humid/hot climate in the kitchen area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils and has limited exposure to chemicals. The employee will work varied hours to support various events, including weekends and occasional holidays.