Pay

Minimum – Anticipated Maximum Base Salary: $60,406 – $74,600 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Operations & Leadership: Oversee day-to-day operations of concessions and warehousing, ensuring excellence in product quality, service, safety, and sanitation
• Management Philosophy: Implement and maintain a guiding philosophy that fosters teamwork, accountability, and high service standards
• Team Development: Handle scheduling, training, and development of team members to promote growth and consistency
• Standards & Accountability: Maintain company policies and cultivate a culture of responsibility and high performance
• Policy & Procedure Development: Research and develop new procedures and controls to enhance service standards and accountability
• Client Relations: Respond to client requests and ensure alignment with company standards
• Menu & Inventory Management: Collaborate with the Executive Chef, Restaurant Manager, and other team members on menu planning and design. Manage inventory processes, cost control efforts for labor and waste management, and ensure timely ordering of supplies

More about you

• Experience: Minimum of five years in a high-volume environment, preferably in sports and entertainment
• Food Knowledge: Strong familiarity with various menus and previous supervisory experience
• Leadership Skills: Proven ability to effectively lead a team with a commitment to exceptional guest service
• Communication Skills: Excellent written and verbal communication abilities
• Adaptability & Time Management: Skilled at managing personal and team schedules to meet operational goals