Position Title: Concessions Lead
Department: Dining Services-Central Office
Term of Assignment: Continuing
Term End Date, If Applicable:
FLSA Status: Non-Exempt = overtime eligible
Work Schedule: Variable shifts/days/locations, including afternoon and weekend shifts; typical shift start times are between 7:30 a.m. and 12 p.m. and are dependent on concession service needs
Salary: Hourly rate: $18.86 starting; $19.83 working
Travel: No travel
Brief Statement of Duties
Brief Statement of Duties: Under routine supervision, perform and direct others in a variety of duties necessary to lead the organization, preparation, production, and service of concessions events and retail dining operations. Provide skills necessary to lead production and service for concessions events, including; safe alcohol service, suite services, concessions stands in multiple locations, and special events. Supervise the work and maintain service areas in a clean, safe and organized manner. Perform a wide variety of concessions and retail operations duties including; inventory, ordering and storage organization, use a variety of kitchen equipment and tools, conduct team supervision and training, create and manage student schedules and task lists, develop checklists and event outlines, anticipate customer needs, create positive customer experiences, and maintain fast-paced service of food items.
Minimum Qualifications
Required Education: High School Graduation or Equivalent
Discipline/Degree Area:
Required Specialized Training/Certifications: Food Service Sanitation Certification (ServSafe) or ability to obtain within six months from start of employment.
Alcohol ServSafe or TIPS Certification, or ability to obtain within six months from the start of employment.
Valid driver's license.
Required Minimum Work Experience: Three years' food service experience in retail or kitchen production and/or service while working in a high-volume food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting).
Leadership ability is demonstrated by experience, communication, and definition.
Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:
Food Production - Knowledge of techniques and equipment.
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Oral and Written Communications Skills- understanding and communicating effectively in English via oral and written methods.
Instructing - Teaching others how to do something in a variety of ways. This position will be required to teach "Hands on classes" to customers and guests of the retail operation.
Service Orientation - Actively looking for ways to help people and exceed guest expectations.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Coordination - Adjusting actions in relation to others' actions.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Additional Desirable Qualifications
Additional Desirable Qualifications:
Associate's or Bachelor's degree in food service, hospitality, or related field.
Willingness to improve skill level through a variety of methods.
Staff training experience.
Other
Special Instructions to Applicants: Submit application, resume, cover letter and references
Contact Information: Brenda Bickler, Employment Specialist, 906-227-2114
NMU is an equal opportunity employer.
