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Concession Catering Operations

POSITION OVERVIEW

Concession Co-Ordinator will be responsible for overseeing the day-to-day operations of concessions, food stands, stores, pop up stores, etc. The incumbent should ensure the concession stands are well stocked with food and beverages while also ensuring that there are enough employees to handle customer demand during peak times. The incumbent may also be tasked with developing new menu items, creating marketing plans, and managing inventory.

JOB RESPONSIBILITIES

  • Collaborate with marketing and operation teams to devise and execute marketing promotions and events to maximize sales return.
  • Devise strategies and product mix planning for concession items.
  • Ensure that all food safety and sanitation standards are met.
  • Source for new concession and F&B products and new suppliers.
  • Negotiate with suppliers on commercial terms and promotion mechanics.
  • Manage and execute logistics for entire process from placing order, delivery, stock storage and control to avoid wastage.
  • Review and revise concession menu periodically and be able to introduce festive or other promotions.
  • Monitor attendance levels to ensure that venues are not overcrowded or underutilized.
  • Manage staff schedules, hiring new employees when needed, and conducting training for new employees.
  • Manage all aspects of the concession stand operations including ordering supplies, hiring staff, and setting prices.
  • Communicate with customers to ensure they have a positive experience.
  • Maintain, review, and analyze relevant reports such as financial reports, sales and inventory reports to identify trends and opportunities for improvement.
  • Implement and develop with F&B Management team different concession product overlays that cover all types of events and segments.
  • Work with Head of F&B Operations on sustainability initiatives and implementation.
  • Ensure stock control and minimize losses per event.
  • Organize special and themed events with suppliers’ participation.
  • Price yielding early arrival, late departure to maximize spend per cap.
  • Assist in ad-hoc assignments as required.
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QUALIFICATIONS

  • Diploma or above in Business, Hospitality Management, or related disciplines
  • At least 5 years or above experience in F&B industry is preferred
  • Detail-minded, sensitive to figures, good analytical skill with strong market sense and awareness
  • Customer-oriented with strong communication, interpersonal and leadership skills
  • With strong planning and organizing skills
  • Excellent verbal and written communication skills, as well as skills in interpersonal relations
  • Good command of written and spoken English