Seasonal Concessions Supervisor — Stadium Food Lead

Levy Restaurants; Reno (NV); On-site; USD 32,000 - 36,000; Part time

Job summary

Levy Sector at Greater Nevada Field is seeking a Concessions Supervisor for the part-time seasonal role. You will direct guest services, oversee 3-4 stands during events, and ensure timely delivery of food while upholding safety guidelines.

The position requires standing for long periods, managing staff, and ensuring proper setup and breakdown, with attention to menu knowledge and upselling opportunities. Flexibility for event days is essential.

Qualifications

• Stand for long periods and engage with guests.
• Ability to stand, walk, stoop, kneel, crouch or crawl.
• Stamina and agility for mobility throughout the day.
• Lift/move materials and equipment up to 50 pounds.

Responsibilities

• Meets with the directors before the event to go over details.
• Supervises staff during check-ins and breakdowns for the zone that they cover (3-4 zones).
• Ensures all food and beverage is properly displayed and maintained throughout the event.
• Knowledgeable on all menu offerings.
• Establishes rapport with guests and understands upselling techniques.
• Determine where guests would like to eat their meals and help them get situated.
• Thoroughly completes all event set-up and breakdown responsibilities within timelines provided.
• Performs post event product inventory and restocks, as needed.
• Create, modify and close sales checks in point of sale.
• Understands all event paperwork and reports.
• Adheres to location appearance guidelines.
• Supervises and completes the open stand sheet and the closing stand sheet.
• Maintains service areas.
• Employs good safety and sanitation practices.

Job description

Levy Sector at Greater Nevada Field is seeking a Concessions Supervisor for the part-time seasonal role. You will direct guest services, oversee 3-4 stands during events, and ensure timely delivery of food while upholding safety guidelines.

The position requires standing for long periods, managing staff, and ensuring proper setup and breakdown, with attention to menu knowledge and upselling opportunities. Flexibility for event days is essential.