Concessions Lead Supervisor — Stadium Events (Instapay)

Levy Restaurants; Sandy (UT); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Instapay (early access to wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Restaurants at America First Field in Utah is seeking a Concessions Lead Supervisor to guide the team during events. You will oversee multiple concession stands, ensure food quality, guest service, and smooth operations while coaching staff and maintaining safety standards.

The role requires dependable leadership, strong communication, and the ability to stay organized in fast-paced, high-volume settings.

Qualifications

• Must be 18 years of age or older.
• 1–2 years of experience in concessions, food service, hospitality, or similar environment preferred.
• Previous leadership or supervisory experience is preferred.
• Strong leadership, teamwork, and guest-service skills.
• Excellent communication and problem-solving abilities.
• Ability to stand and walk for extended periods.
• Must obtain Utah Food Handler Permit.
• Must obtain Utah On-Premise Alcohol Certificate through ServSafe (21+).

Responsibilities

• Lead pre-shift meetings and supervise assigned concession stands, carts, and portable locations.
• Direct, train, motivate and support concession associates throughout each event.
• Ensure friendly guest service, efficient operations, and compliance with Levy policies.
• Monitor food quality, portion control, inventory levels, and POS accuracy.
• Assist with opening/closing procedures, setup, restocking, auditing, and cleaning.
• Maintain clean, safe concession areas and enforce safety standards.

Skills

Leadership

Guest service

Communication

Problem solving

Teamwork

Tools

Point-of-Sale Systems

Job description

Levy Restaurants at America First Field in Utah is seeking a Concessions Lead Supervisor to guide the team during events. You will oversee multiple concession stands, ensure food quality, guest service, and smooth operations while coaching staff and maintaining safety standards.

The role requires dependable leadership, strong communication, and the ability to stay organized in fast-paced, high-volume settings.