Popcorn! Peanuts! Most people indulge in a concession treat at some point in their lives, and someone is in charge of making sure the customer receives good service. That person is called the concession manager. Like managers in general, the concession manager must monitor both people and supplies, all while watching the bottom line. Even though you're around people having fun while you manage concessions, there is still work to do. You can expect several responsibilities as a concession manager.
Ordering Food and Supplies
Because you deal with food, making sure the concession is well stocked before events is a critical part of your job. Connected with ordering food is ensuring food safety by regularly checking expiration dates and food temperatures. Edible items won't be the only orders you place, as you must also restock serving items like plates, plastic ware and straws. Your customers won't be very happy with you if they have to eat their Coney dog without a plate -- so you have to stay on top of all of your supplies.
Most managers are in charge of people at some level, and this is also the case for a concession manager. Besides monitoring attendance and shelling out discipline to unruly staff, you are also in charge of training. For smaller establishments, concession managers arrange and conduct their own training. For larger operations you may train one person to take charge of passing that information on to all of the other employees -- but be prepared to give some form of training regardless of the concession's size.
Excited fans sometimes get disruptive, so be prepared to handle customer complaints, legitimate or not. Concessions also tend to be considered expensive, and you may receive arguments about the cost of items or about certain rules of your establishment. Some stadium concessions require procedures like removing the caps of water bottles so they can't be thrown onto the field, therefore be ready to back up company procedure. It takes patience, but you may shine as a concession manager if you can keep your cool.
Managers must watch the financial bottom line of their individual operation to be successful. You will most likely follow a budget and monitor the cost of items when ordering or negotiate with suppliers to stay within budget. Keeping food and beverage loss to a minimum is important to your budget as well. In addition to providing solid training to your staff members, properly maintaining equipment and hiring efficient employees helps this goal and, ultimately, the concession's bottom line.
Based in the Midwest, Gina Scott has been writing professionally since 2008. She has worked in real estate since 2004 and has expertise in pop culture and health-related topics. She has also self-published a book on how to overcome chronic health conditions. Scott holds a Master of Arts in higher-education administration from Ball State University.