Concessions Operations Lead — High-Volume Venues

Sodexo; Tulsa (OK); On-site; USD 49,000 - 63,000; Full time

Benefits offered by this job

Medical, Dental, Vision & Wellness

401(k) Plan with Matching

Paid Time Off & Holidays

Tuition Reimbursement

Job summary

Sodexo is seeking a resilient manager to lead concessions operations in high-volume venues in Oklahoma. You will oversee daily production and guest service, ensuring efficiency and quality across all concessions spaces.

The role focuses on staff supervision, vendor coordination, and strict adherence to food safety standards while driving cost management and operational consistency in a fast-paced environment.

Qualifications

• Experience leading food service operations in high-volume or concessions-based environments.
• Experience supervising diverse teams, including hourly staff, non-profit groups, and external partners.
• Knowledge of food safety, sanitation, and regulatory compliance practices.
• Focus on cost management, organization, and operational consistency.

Responsibilities

• Oversee daily food production and service to deliver consistent, high-quality guest experiences.
• Manage inventory, procurement, and vendor coordination to support smooth event operations.
• Supervise employees, non-profit groups, and third-party vendors to meet service and performance expectations.
• Drive cost control practices aligned with revenue goals and operational targets.
• Maintain food safety, sanitation, and regulatory standards across all concessions areas.
• Coordinate staffing, workflows, and resources to support peak-volume service periods.
• Contribute to memorable guest experiences through efficient operations and hospitality-focused execution.

Skills

People leadership

Vendor management

Food safety knowledge

Cost management

Education

High school diploma or GED

Job description

Sodexo is seeking a resilient manager to lead concessions operations in high-volume venues in Oklahoma. You will oversee daily production and guest service, ensuring efficiency and quality across all concessions spaces.

The role focuses on staff supervision, vendor coordination, and strict adherence to food safety standards while driving cost management and operational consistency in a fast-paced environment.