SUMMARY

Concessions Concourse Supervisors oversee the operational readiness of our food and beverage locations and staff. Their primary focus is to ensure all policies are followed as written, including but not limited to Alcohol

Service, Food Safety, and Kraft Group Employee Handbook policies.

DUTIES AND RESPONSIBILITIES

1. Oversee the safe and responsible service of food and alcohol within a section of the stadium, overseeing up to 10 food and beverage outlets and their operation
2. Oversee Concessions Supervisors
3. Engage with guests in assigned locations to ensure all guest needs are met, and all guests of Gillette Stadium have the best experience possible
4. Manage product inventories to ensure proper tracking of food and beverage cost within assigned locations while stocking all assigned locations based on expected event sales level. This position will need to work closely with Warehouse staff to ensure proper inventory is allocated to the correct locations, and in a timely fashion to avoid any interruption of service
5. Adhere to schedule on non-event days to maintain responsibility of assigned locations in the building, from product ordering and organization to cleanliness and overall event readiness
6. Owns all aspects of assigned section, up to and including stanchion line setup at all locations, breakdown after events, inspecting locations for cleanliness and organization once Concessions Supervisors state they are finished post-event
7. Verify and monitor food production in assigned locations to minimize spoilage while ensuring a positive guest experience
8. Verify and monitor location cleanliness and organization to ensure strict Gillette Stadium cleanliness procedures are adhered to
9. Train staff on basic foodservice operations and point of sale procedures
10. Nights and weekends will be required on an event-by-event basis
11. Special projects and assignments as business dictates

SUPERVISORY RESPONSIBILITIES

• This position has no payroll responsibilities, however will oversee a group of location supervisors and staff

SKILLS AND QUALIFICATIONS

• Foodservice management experience is not necessary, but preferred
• Maintain a positive and professional demeanor at all times
• Organized and attentive to detail
• Strong verbal communication skills
• Strong leadership mentality, able to manage a diverse group of individuals to accomplish tasks as a team
• Ability to work in a fast-paced environment
• Must obtain a passing score on the Team certification course
• Ability to work a flexible schedule to include nights, weekends and holidays along with a set schedule on weekdays

PHYSICAL DEMANDS

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to stand and walk up to 12 hours per shift
• Ability to lift up to 40 pounds and carry up to 20 pounds a short distance

WORK ENVIRONMENT

• Densely populated on event day
• The noise level in the work environment is usually loud on event days, with accompanying smells, lights, and occasional pyrotechnics

CERTIFICATES, LICENSES, REGISTRATIONS

• None Required, willingness to obtain forklift operator certification recommended

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

This company is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.