|
DUTIES & RESPONSIBILITIES
- Ensures the concession is fully set up, stocked, and operational prior to opening.
- Maintains equipment readiness and reports maintenance and repair needs immediately to the Recreation Manager or appropriate City staff.
- Ensures proper food handling, storage, labeling, rotation (FIFO), and temperature control in accordance with Florida Department of Health and Volusia County health code standards
- Maintains compliance with all applicable health department regulations and City standards
- Trains, coaches, and develops concession attendants on customer service, food preparation, food safety, cash handling, and operational procedures
- Performs and enforces opening and closing sanitation routines and ensures continuous cleanliness throughout each shift
- Enforces City cash-handling procedures and point-of-sale (POS) standards
- Performs accurate drawer counts, cash-outs, daily sales reports, and prepares deposits in accordance with City financial procedures
- Monitors cash shortages and overages; identifies causes and addresses through training, coaching, or escalation
- Tracks inventory levels and communicates product and supply needs
- Minimizes waste through accurate prep planning, portion control, and proper stock rotation
- Verifies pricing, menu accuracy, and proper POS operation
- Communicates staffing needs, scheduling concerns, and operational issues promptly to the Recreation Supervisor
- Provides exceptional guest service and ensures accurate, courteous, and efficient transactions with the public
- Resolves routine guest concerns quickly and professionally
- Maintains speed-of-service standards and product quality during peak periods
QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and /or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND EXPERIENCE REQUIREMENTS
- High school diploma or general education degree (GED) from an U.S. Department of Education accredited institution is required
- One (1) to three (3) years of prior leadership, supervisory, or lead-worker experience in food service, concessions, retail, or hospitality, or an equivalent combination of education and experience
LICENSES AND SPECIAL REQUIREMENTS
- Possess and maintain a valid Florida driver's license with an acceptable driving record is required.
- ServSafe Food Manager Certification preferred at hire; required to obtain within six (6) months of appointment at City expense.
PREFERRED SKILLS AND LICENSES
- Knowledge of standard food service operations, food preparation, sanitation, and food safety practices.
- Knowledge of cash-handling procedures, basic accounting principles, and point-of-sale systems.
- Knowledge of inventory control and ordering practices.
- Skill in supervising, training, and motivating part-time staff in a fast-paced environment.
- Skill in operating standard concession equipment, including warmers, fryers, ovens, freezers, and POS terminals.
- Ability to perform basic math accurately, including making change and reconciling cash drawers.
- Ability to communicate clearly and courteously with the public, staff, and supervisors.
- Ability to make sound decisions during high-volume operations and respond calmly to customer concerns.
- Ability to work nights, weekends, and holidays as required by the City's recreation, athletic, and special-event schedule.
- Ability to establish and maintain effective working relationships with co-workers, supervisors, and the general public.
LANGUAGE SKILLS
- Ability to clearly and effectively communicate both verbally and in writing.
- Ability to read and write neatly.
- Ability to provide good customer service and deal with the general public in a professional, courteous manner.
- Ability to develop and maintain good personal relationship with other employees and the public.
- Ability to establish and maintain effective working relationships with employees and the public.
- Ability to establish and maintain effective working relationships with City employees, City officials, other agency officials, civic groups and the general public.
REASONING ABILITY
- Ability to follow and apply common sense understanding, to carry out instructions furnished in written and oral form.
- Exercise independent judgment in the performance of specifically assigned responsibilities.
- Ability to read and comprehend safety manuals, work orders, operation guides, legal documents, instructions, letters, memos, journals, and maps.
- Ability to evaluate analyst requirements, and develop methods and procedures necessary to accomplish objectives.
- Ability to deal with problems involving several variables in standardized situations when immediate guidance from the supervisor may not be available.
OTHER SKILLS AND ABILITIES
- Ability to work independently and in a diligent manner.
- Good physical condition is essential.
- Ability to prepare and complete accurate accounting reports and statements of considerable complexity.
- Thorough knowledge of the methods used in keeping governmental fiscal accounts and records of office terminology, procedures, routine, and equipment.
- Good knowledge of modern governmental accounting practices.
- Ability to perform complex, detailed work involving written and numeric data and to make calculations rapidly and accurately.
- Ability to use a computer, with knowledge in the use of Microsoft Office Suite.
WORK ENVIRONMENT/ADA: While performing the duties of this job, the employee is regularly required to sit for long of periods of time performing repetitive functions. The employee must be able to access file cabinets for filling and retrieve data. The employee must have the ability to sit at a desk and view a screen for extended periods of time.
- Work is performed in indoor and outdoor concession environments and may include exposure to heat, cold, humidity, rain, and other adverse weather conditions.
- Regular exposure to hot cooking equipment (fryers, grills, warmers, ovens), commercial freezers, cleaning chemicals, and high-noise event conditions.
- Work schedule is event-driven and routinely includes evenings, weekends, and holidays.
|
