Concessions Operations Lead — Guest Experience

Bon Temps Concessions; Youngsville (LA); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Bonus based on performance

Employee discounts

Free uniforms

Opportunity for advancement

Training & development

Job summary

A food service company in Youngsville, Louisiana, is seeking a manager to oversee daily operations of their food concession. This role requires strong leadership to ensure operational excellence, outstanding guest experiences, and a commitment to hospitality. Responsibilities include managing staff, ensuring compliance with regulations, and driving sales. Candidates should have 2+ years of restaurant management experience, exceptional communication skills, and a deep knowledge of food and beverage. Flexible scheduling is required.

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership skills with ability to train teams.
• Excellent interpersonal and communication skills.

Responsibilities

• Manage daily operations and ensure high standards of quality.
• Lead, motivate, and manage staff, conducting training and evaluations.
• Ensure exceptional guest service and respond to feedback effectively.
• Perform inventories and manage food and supply orders.
• Assist in meeting financial objectives and managing costs.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership skills

Interpersonal and communication skills

Problem-solving abilities

Knowledge of food and beverage

Job description

A food service company in Youngsville, Louisiana, is seeking a manager to oversee daily operations of their food concession. This role requires strong leadership to ensure operational excellence, outstanding guest experiences, and a commitment to hospitality. Responsibilities include managing staff, ensuring compliance with regulations, and driving sales. Candidates should have 2+ years of restaurant management experience, exceptional communication skills, and a deep knowledge of food and beverage. Flexible scheduling is required.