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Description
Position: Concessions Runner Classifications: Part Time, ADMIN/Food & Beverage Staff, Hourly/Non-Exempt Reports To: Concessions Manager Evaluation Due: Annually by Supervisor with input from Director of Food & Beverage
- Physical Demands: Requires prolonged standing, walking, some sitting, bending, stooping, stretching, navigating stairways, standing, and lifting to 50 pounds occasionally. Requires hand-eye coordination and manual dexterity sufficient for keyboarding and departmental equipment. Requires normal and/or correctable range of hearing and vision.
- Work Conditions: Includes kitchen/event environments, involving contact with staff and the public. Requires irregular hours and changes to schedule due to the organization’s commitment to be 100% event driven which may be stressful at times and may involve dealing with angry, confused or upset people.
- Staff Liaisons: Regularly with Event Manager and/or Event Designee, and as directed by Supervisor.
- Job Objective Assures that all stands are clean, safe, organized, and profitable while providing effective and efficient customer services.
- Qualifications, Knowledge, Skills, and Abilities (KSA) Combination of education and experience in customer service, business operations, and/or hospitality industry is required. Certification in food management/food preparation is required. Possess good communication skills (including the ability to read, write and speak clearly/consistently in English), ability to work well with people, ability to function in a busy environment with multiple interruptions, orientation to detail, computer literacy and proficiency required. Must be comfortable with technology and social media. A valid state driver’s license is required. Must be at least16 years of age and have the following KSA’s: knowledge of convention/tradeshow industry, catering practices, supervisorial experience of staff and project management, and ability to anticipate/identify problems or potential problems and achieve effective resolution.
- Duties and Responsibilities a. Collaboration & Communication · Keeps supervisor apprised of equipment malfunctions/repair needs/replacement needs, cash shortages, customer issues/complaints/suggestions, and work injuries. · Maintain concession stand menu products and supplies (current and upcoming events). b. Guest Services · Works one-on-one with client representatives to assure positive perception that their event is top priority which increases likelihood of repeat/additional events. · Obtains guest feedback and assists/responds to guest service issues. · Capable of assisting with delivery check-in, food preparation and cooking. c. Compliance · Assures all sanitation, food handling, SDS manual and materials, and food safety procedures/standards are followed/maintained in concession stand(s). · Oversees all concession stand food handling/safety/sanitation compliance. · Food Preparation Techniques to Ensure Food Safety o Cook times and temperatures. o Equipment procedures. o Food holding temperatures. o Food handling (raw and ready) procedures. · Opening/Closing Procedures o Cash register o Food to provide prior to opening. o Food retention, disposal and storage. · Cleaning/Use/Set-up and Re-Setting Procedures o Beverage machine(s). o Fryer. o Grill. o Ice cream machine. o Ice machine. o Work surfaces. o Three -compartment sink. o Sweep/Mop floors. o Chemical usage and storage and safety data sheets (SDS). o Regular cleaning procedures for events. o Annual deep cleaning procedures. · Proper etiquette when interacting with guests.
· Departmental policies and procedures:
o Attendance/Calling Off o Conduct o Dress Code o Emergencies o Illness o Incidents o Ratio Procedures
- Secures work area before departing after each event.