CONCESSIONS ADVISOR
REPORTS TO: Food Service Supervisor
FLSA Designation: Non-Exempt
Compensation: Starting at $5000 plus 15% of profit from concession sales to be paid at the conclusion of the fiscal year
UNIVERSAL OBLIGATIONS/EXPECTATIONS OF EACH STAFF MEMBER
It is the expectation of the District that each staff member will: (1) put the safety, health, and well-being of students at the forefront of all actions, job responsibilities, and decisions, and (2) undertake all duties in alignment with the District’s Strategic Plan.
ESSENTIAL FUNCTIONS:
Oversees all aspects of the concession stand operations during games and events.
Plans and coordinates food preparation, ensuring proper safety and sanitation procedures are followed.
Supervises and directs volunteers, students, and staff assisting in food preparation, serving, and cleanup.
Ensures high-quality customer service and maintains a positive and welcoming environment.
Manages inventory, orders supplies, and ensures all necessary food and beverages are stocked.
Accounts for and secures all funds collected during events, ensuring accurate financial reporting.
Cleans and maintains the concession area, ensuring all health and safety regulations are met.
Coordinates with administration and event organizers to align concession operations with school events.
Only minimum duties are listed. Other functions may be required as given or assigned.
DESIRED MINIMUM QUALIFICATIONS:
Knowledge of food safety and sanitation procedures.
Experience in food service, customer service, or event coordination preferred.
Ability to effectively manage and supervise a team of volunteers or staff.
Strong organizational and time management skills.
Ability to handle stressful situations and multitask in a fast-paced environment.
Ability to maintain confidentiality of employment and student matters.
Ability to communicate effectively, orally and in writing, with students, parents, staff, and the community.
Ability to perform duties with an awareness of all District requirements and Board policies.
EQUIPMENT USED:
Food preparation equipment, cash registers, point-of-sale systems, cleaning supplies, and other equipment germane to concession operations.
WORK ENVIRONMENT:
The employee works around others, interacts with the public, and works in a food service setting.
The noise level in the work environment varies but is frequently loud during events.
The employee must be able to meet deadlines with time constraints and work efficiently during high-demand periods.
PHYSICAL DEMANDS:
The employee is frequently required to stand for long periods and move around the concession area.
The employee will frequently bend, twist, and lift supplies or equipment.
The employee must occasionally lift and/or move up to 50 pounds.
Specific vision abilities required include close vision, depth perception, and peripheral vision.
MENTAL/MOTOR DEMANDS:
The employee must exercise flexibility and adaptability in a fast-paced setting.
The employee must maintain attentiveness and organizational skills during events.
The employee frequently interacts with others, requiring strong communication and problem-solving skills.
The physical demands, work environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations shall be made to enable individuals with disabilities to perform the essential functions.
For those classified employees employed under a written contract for a specified term, nothing contained in this job description shall create a property right beyond the specified duration of the employment contract.
