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Concessions Cashier
Concessions

 Job Summary:

 

The Customer Service Representative 1 is responsible for greeting guests in a pleasant manner. The Customer Service Representative 1 will operate the Point of Sale system and collect money for purchased food and beverage items.

 

The Customer Service Representative 1 must maintain excellent attendance and be available to work events as scheduled per business need.

 

Essential Job Functions:

 

  • Responsible for greeting guests and taking orders for food and beverage products.
  • Responsible for accepting payment from guests and making change as necessary.
  • Responsible for memorizing the product menu available at each concession location.
  • Must show demonstrated ability to meet the company standard for excellent attendance.

 

Knowledge, Skills and Abilities:

 

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
  • Ability to speak, read and write in English.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess valid food handling certificate and alcohol service permit if required by state and federal regulations.
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
  • Ability to handle cash accurately and responsibly.

 

Education, Qualifications and Experience:

 

Experience in basic food handling, sanitation and customer service preferred.

 

Physical Requirements:

 

 

0-24%

25-49%

50-74%

75-100%

Seeing:

 

 

 

X

Hearing:

 

 

 

X

Standing/Walking/Mobility:

 

 

 

X

Climbing/Stooping/Kneeling:

 

 

X

 

Lifting/Pulling/Pushing:

 

 

X

 

Fingering/Grasping/Feeling:

 

 

 

X

 

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

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Bartender
Concessions

Job Summary:

 

The Bartender 1 is responsible for serving guests hard liquor/beer/wine during events while ensuring all policies and procedures regarding alcohol dispensing are followed. 

 

The employee must maintain excellent attendance and be available to work events as scheduled per business need.

 

Essential Job Functions:

 

  • Responsible for serving alcoholic drinks to guests following standard recipes and policies and procedures.
  • Responsible for completing an accurate opening and closing inventory of product.
  • Assures that the location equipment is operable and clean prior to start of event.
  • Responsible for arranging bottles to make an attractive display behind the bar.
  • Responsible for checking identification of guests in order to verify age requirements for purchase of alcohol.
  • Maintain cleanliness of bar and surrounding areas utilizing sanitation procedures.
  • Responsible for collecting payment and reconciling change fund at end of event.
  • Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.
  • Maintains sanitation, health and safety standards in work areas.
  • Must show demonstrated ability to meet the company standard for excellent attendance.

 

Knowledge, Skills and Abilities:

 

  • Ability to work in a team-oriented, fast-paced, event-driven environment.
  • Ability to communicate with employees, co-workers, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment.
  • Possess valid food handling certificate and alcohol service permit if required by state and federal regulations.
  • Ability to handle cash accurately and responsibly.
  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
  • Ability to speak, read and write in English.

 

Education, Qualifications and Experience:

 

Experience working in a fast-paced, high volume bartending capacity is preferred.

 

 

 

 

 

 

 

Physical Requirements:

 

 

0-24%

25-49%

50-74%

75-100%

Seeing:

 

 

 

X

Hearing:

 

 

 

X

Standing/Walking/Mobility:

 

 

 

X

Climbing/Stooping/Kneeling:

 

 

X

 

Lifting/Pulling/Pushing:

 

 

X

 

Fingering/Grasping/Feeling:

 

 

 

X

 

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

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Concessions Prep Cook
Concessions

Job Summary:

 

The Concession Prep Cook is responsible for preparing concession menu items utilizing cooking equipment in a fast-paced environment.  The Concession Prep Cook must adhere to high food quality standards to ensure guest satisfaction.  Portion control, food waste and sanitation are additional areas that the Concession Prep Cook must be aware of while operating the concession stand.

 

The employee must maintain excellent attendance and be available to work events as scheduled per business need.

 

Essential Job Functions:

 

  • Responsible for cooking and packaging food product which is prepared to order or kept warm until sold.
  • Receives verbal orders from the front counter staff for food product requirements for guest orders.
  • Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
  • Responsible for portion control and serving temperatures of all products served in the concession stand.
  • Responsible for cleaning, stocking and restocking of workstations and displays.
  • Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
  • Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift. The Concession Prep Cook must be checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards.
  • Maintains sanitation, health and safety standards in work areas.
  • Must show demonstrated ability to meet the company standard for excellent attendance.

 

Knowledge, Skills and Abilities:

 

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
  • Ability to speak, read and write in English.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess valid food handling certificate if required by state and federal regulations.

 

Education, Qualifications and Experience:

 

Experience in basic food handling and sanitation preferred.

 

Physical Requirements:

 

 

0-24%

25-49%

50-74%

75-100%

Seeing:

 

 

 

X

Hearing:

 

 

 

X

Standing/Walking/Mobility:

 

 

 

X

Climbing/Stooping/Kneeling:

 

 

X

 

Lifting/Pulling/Pushing:

 

 

 

X

Fingering/Grasping/Feeling:

 

 

 

X

 

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

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Venue Operations Staff
Venue

Job Summary:

 

The Venue Operations Staff is responsible for assisting with the overall effective operation of Market Place events.  The Venue Operations staff will provide limited oversight of employee and vendor performance issues.  The focus will be on lending support to the Executive Management Team during operations within the property.  The majority of the Venue Operations Staff  time will be spent setting up and tearing down signage and equipment, actively mentoring, training and helping meet company quality standards, and in promoting a positive, enthusiastic and cooperative work environment.

 

This is a key position for the effective operation of our business; the employee must maintain excellent attendance and be available to work events as scheduled per business need. In order to monitor all assigned locations, extensive and continuous walking and standing are required.  A critical aspect of this position is the employee’s ability to instill a positive and enthusiastic quality to the work environment, consistent with the prevailing atmosphere of the sports and entertainment industry.

 

Essential Job Functions:

 

  • Responsible for ensuring set-up within assigned sector has been completed prior to doors.

 

 

  • Responsible for ensuring effective operation of location during event: monitors inventory/product levels, anticipates extra stock/product, oversight of employee breaks, sign-in/out sheet, employee meals; ensures facility is clean and ready for guests.

 

 

  • Report disciplinary issues, accidents, incidents, illnesses or serious performance issues to Event Manager immediately. The Venue Operations Staff is responsible for supporting staff and volunteers through mentoring and training; disciplinary or on-going performance issues should be deferred to Executive Management Team.

 

  • Oversee closing of locations in assigned sector; ensure location, equipment are clean; product is properly stored or returned to Commissary. Venue Operations Staff will authorize final closing of assigned locations.

 

  • Able and willing to cover the function of any open position to assure location is fully operational and company standards of speed of service and guest satisfaction are met; hands-on supervision includes the ability and willingness to assist with cleaning, if required.

 

  • Responsible for documenting in writing any problems with equipment or needed repairs for assigned locations at the end of the event.

 

  • Participate in Orientations, New Hire Orientations and LM in Training sessions as needed.

 

  • Must show demonstrated ability to meet the company standard for excellent attendance.

 

 

Knowledge, Skills and Abilities:

 

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.

 

  • Ability to speak, read and write in English.

 

  • Ability to work well in a team-oriented, fast-paced, event-driven environment.

 

  • Familiar with and thorough working knowledge of all existing locations (geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.

 

  • Thorough working knowledge of all applicable sanitation requirements, safety standards, etc. pertaining to operations.

 

  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.

 

  • Ability to handle cash accurately and responsibly.

 

Education, Qualifications and Experience:

 

High school graduate or equivalent.  Supervision and food service experience.

 

 

Physical Requirements:

 

 

0-24%

25-49%

50-74%

75-100%

Seeing:

 

 

 

X

Hearing:

 

 

 

X

Standing/Walking/Mobility:

 

 

 

X

Climbing/Stooping/Kneeling:

 

 

X

 

Lifting/Pulling/Pushing:

 

 

X

 

Fingering/Grasping/Feeling:

 

 

 

X

 

 

 

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Apply