Catering and Concession Manager

Auxiliary Compensation Plan
Salary Range: $21.55 - $26.28 per/Hour
Shift Type: Full-Time
Wage/Hour Status: Non-Exempt
Reports To: Catering & Concessions Supervisor
EMPLOYMENT BEGINS: July 1, 2025
PRIMARY PURPOSE:

• To manage the day-to-day operations of the concession department and offer assistance to the Catering & Concessions Supervisor for the catering operation. To provide administrative support, communications, scheduling, and perform general office duties for Catering and Concessions.

QUALIFICATIONS:
Education/Certification:

• High School Diploma or GED
• Manager ServeSafe Certification or equivalent.

SPECIAL KNOWLEDGE/SKILLS:

• Knowledge of catering and food service operations
• Knowledge of food service equipment
• Ordering of food and supplies

EXPERIENCE:

• Catering lead or manager experience (front of the house)
• Catering or concessions operations experience (back of the house)

MAJOR RESPONSIBILITIES AND DUTIES:

• Manage the day-to-day operation of concession stands.
• Coordinate with Athletics for scheduling concession stands.
• Train and monitor performance of concession stand employees in regard to management, ordering, customer service, money handling, etc.
• Train how to handle money, bank deposits, safe; Pick up and drop off money to concession stands as needed.
• Handle cash register drawers starting change and reconcile all money in the drawers and change bags with total starting change for catering and concessions.
• Schedule catering staff based on catering orders each week.
• Serve as back-up concession manager as needed.
• Monitor concession managers during evening and night concessions as needed.
• Create purchase orders and process food, warehouse, and supplies orders for catering and concession managers.
• Approve timesheets for catering and concessions.
• Support the catering and concessions departments with administrative tasks.
• Organize daily incoming correspondence, make preliminary assessment, and handle and respond as appropriate.
• Prepare, assemble, and distribute various reports, orders, and documents.
• Maintain catering and concessions calendar, invoices, billing & accounts payable.
• Maintain accurate on-site financial reports and receipts.
• Reconcile bank deposits and make deposits in a timely manner.
• Facilities management of any work orders to meet the needs of catering and concessions departments.
• Receive and screen all incoming telephone calls, provide, and receive information or refer the matters to the appropriate person to handle.
• Set up and serve at catering events as needed.
• Type, prepare, distribute, and file records/reports, correspondence, mailings etc. related to catering functions and supervisor’s needs.
• Deal with all people in a courteous manner.
• Create and maintain a quality, professional work environment.
• Operate standard office and industrial kitchen equipment.
• Assist current Supervisor with any needed tasks.
• Flexible with work hours. May be required to work early or late hours and weekends depending on the catering and/ or concessions schedules.
• Obtains and maintains Manager Certification or Serve Safe Certification.
• Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
• Is available for work on a consistent and timely basis with infrequent unplanned absences.
• Takes responsibility for actions, results, and mistakes.
• Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

• Concession Managers (extra duty managers)

WORKING CONDITIONS:
Mental Demands:

• Reading and comprehending simple instructions, short correspondence, and memos.
• Writing simple correspondence and effectively presenting information in one-on-one and small group situations.
• Maintaining emotional control under stress.
• Adding, subtracting, multiplying, and dividing in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to handle and count large amounts of cash accurately.
• Possess a strong attention to detail, well-organized, and have the ability to multi-task.

Physical demands/environmental factors:

• Reaching with hands and arms and frequently repeating the same hand, arm, or finger motion.
• Occasional lifting and/or moving of up to 20 lbs.
• Standing, walking, talking, hearing, standing, pushing, pulling constantly.
• Bending or twisting at the neck and trunk while performing the duties of this job.
• Occasionally reaching with hands and arms and stooping, kneeling, crouching, climbing on ladders, and crawling.
• Occasionally lifting and/or moving up to 35 pounds such as milk crates, frozen foods, canned foods, etc. The fitness evaluation may require lifting up to 35 pounds.
• Walking on slippery surfaces.
• Frequently loud work environment.
• Greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.
• Moderate exposure to extreme hot and / cold temperatures.
• Work irregular or extended hours, schedule is nontraditional with early and late hours, including some nights and weekends.
• Heavy lifting required and transporting food, equipment, and supplies.
• Reliable transportation required.
• Frequent travel to MISD sites required.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.