Oversee and manage the unit’s touring food and beverage production area.
Coordinate production of food and beverages required to meet the anticipated volume for each engagement.
Ensure Food Safety guidelines are met and always followed within the Commissary.
Train and coach staff on producing, transporting, and storing concessions items to ensure products are fresh and meet company standards.
Manage Commissary equipment: transport, storage, setup, maintenance, cleaning, and sanitization.
Coordinate inventory levels and controls at Commissary and sales locations; control waste and document transfers and distributions.
Supervise Sales Associates and any assigned local vendors; assign sales locations and provide sales and customer service training.
Record sales totals, organize cash and credit receipts, prepare deposits and required financial and inventory documentation.
Coordinate with Manager and venue management regarding commissary location, utilities (3 compartment sink, water), trash collection, and special requirements.
Perform other duties as assigned.
Requirements
High School diploma or equivalent
2+ years of retail/food service
Valid Driver’s license
Valid Passport (must be able to travel domestically and internationally)
Familiarity with Microsoft Office software and a variety of computer programs.
Strong interpersonal and organizational skills.
The ability to sit and stand for long periods of time, climb stairs, and lift 50lbs.
Ability to communicate on various organizational levels with strong interpersonal and organizational skills.
Strong oral and written communication skills.
The ability and willingness to travel domestically and internationally 90-100% of the time.