Location: Philadelphia, PA, 19129
Position: Assistant Concession Manager
Employment Status: Salaried, $50,000 annually
Reports To: Concession Manager
Typical Schedule: Approximately 45 hours per week, including evenings and weekends based on events and business needs.
The Concession Manager is responsible for the overall operation, financial performance, staffing, food quality, inventory, safety, and customer service of the PYB concession operation. The manager leads the concession team while ensuring labor and product costs remain aligned with sales and attendance.
- Manage the day-to-day operation of all PYB concession activities.
- Develop and maintain employee schedules based on attendance, events, sales forecasts, and labor targets.
- Maintain appropriate management coverage during operating hours and high-volume events.
- Supervise and develop Concessions Supervisors and Stand Workers.
- Ensure employees follow opening, operating, closing, cleaning, and cash-handling procedures.
- Monitor food preparation, presentation, portioning, holding temperatures, and product quality.
- Maintain compliance with food-safety, sanitation, and facility policies.
- Manage inventory levels and place or coordinate food, beverage, paper-product, and supply orders.
- Conduct inventory counts and investigate unusual product variances or waste.
- Monitor food cost, labor cost, sales, and profitability.
- Maintain labor spending within established PYB targets.
- Review daily and weekly sales and payroll performance.
- Adjust staffing when attendance or sales are significantly above or below forecast.
- Oversee cash drawers, POS procedures, deposits, refunds, and cash accountability.
- Coordinate concession requirements for tournaments, practices, camps, special events, and other PYB activities.
- Handle customer concerns and operational issues.
- Train employees on customer service, food safety, POS operation, cleaning, and concession procedures.
- Maintain a clean, organized, stocked, and professional concession operation.
- Communicate equipment problems and coordinate repairs when necessary.
- Complete additional operational duties as assigned.
The Concession Manager is expected to maintain strong customer service while controlling payroll, food cost, waste, and inventory. Scheduling should reflect actual business demand rather than maintaining unnecessary staffing during low-attendance periods.
- Previous food-service, concessions, restaurant, hospitality, or retail management experience preferred.
- Supervisory and employee-scheduling experience.
- Basic understanding of food cost, labor cost, inventory, and profitability.
- Strong organizational and communication skills.
- Ability to work evenings, weekends, tournaments, and special events.
- Food-safety certification preferred or required based on PYB policy and applicable regulations.
