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Concession Manager Jobs (NOW HIRING)

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Concession Manager - Myer Carindale Job no: 508271 Work type: FTP - Full-time Permanent Location: Queensland Category: Store Management MAKE IT YOUR MOMENT Calling fashion focused Leaders! We are ...

REISS

$68K - $75K/yr

You'll be joining our Bloomingdales team in Soho, New York on a full time basis as our Concession Manager, who is responsible for ensuring the store achieves targets, delivers results with commercial ...

ASM Global

Concession Cashier

New Orleans, LA · On-site

Reports to Concession Manager in proper uniform, for assigned location. * Positive, customer service-oriented attitude at all times. * Strong knowledge of sanitary practices. * Maintains proper ...

ASM Global

Concession Cashier

New Orleans, LA

Reports to Concession Manager in proper uniform, for assigned location. * Positive, customer service-oriented attitude at all times. * Strong knowledge of sanitary practices. * Maintains proper ...

REISS

NJ

$65K - $70K/yr

Planning the long-term Concession goals * Managing the overall store operations and performance * Leading the store team to deliver exceptional customer experience by ensuring a personalized and ...

PVH

Design Your Future at PVH Concession Manager, Fenwick Tunbridge Wells (Maternity Cover) About PVH With a history going back over 130 years, PVH has excelled at growing brands and businesses with rich ...

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$23K

$61.4K

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How much do concession manager jobs pay per year?

As of Aug 25, 2026, the average yearly pay for concession manager in the United States is $61,351.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,000.00 and $69,000.00 per year, depending on experience, location, and employer.

What does a concession manager do?

A Concession Manager is responsible for overseeing the operations of food and beverage stands, kiosks, or retail outlets within venues like stadiums, theaters, amusement parks, or events. Their duties include managing staff, ensuring quality customer service, handling inventory and ordering supplies, and maintaining health and safety standards. They also monitor sales, prepare reports, and handle cash or financial transactions. Effective concession managers ensure smooth operations, profitability, and customer satisfaction at their assigned locations.

What are some common challenges faced by a concession manager and how can they be addressed?

Concession Managers often face challenges such as managing seasonal fluctuations in customer traffic, maintaining inventory accuracy, and ensuring compliance with health and safety regulations. Effective communication with staff, regular training, and implementing efficient inventory tracking systems can help overcome these hurdles. Additionally, Concession Managers must be adaptable, as they frequently collaborate with event coordinators and vendors to meet changing needs and deliver exceptional customer service, especially during peak periods.

What are the key skills and qualifications needed to thrive as a concession manager, and why are they important?

To thrive as a Concession Manager, you need strong leadership, inventory management, and customer service skills, often supported by experience in food service or retail management. Familiarity with point-of-sale (POS) systems, health and safety regulations, and food handling certifications is typically required. Excellent communication, problem-solving, and team motivation skills help you stand out in this role. These abilities are vital for ensuring efficient operations, regulatory compliance, and a positive customer experience in high-traffic environments.

What is the difference between Concession Manager vs Food Service Supervisor?

AspectConcession ManagerFood Service Supervisor
CredentialsExperience in food service, management skillsFood safety certifications, supervisory experience
Work EnvironmentEvent venues, stadiums, theatersRestaurants, cafeterias, catering services
Employer & IndustryEntertainment, sports, event industriesHospitality, food service industry
Search & Comparison IntentManaging concession operations, sales, staffOverseeing food prep, staff supervision

The Concession Manager and Food Service Supervisor roles share similarities in food safety and supervisory credentials. However, Concession Managers focus on managing concession stands at events and venues, handling sales and staff in entertainment settings. Food Service Supervisors typically oversee restaurant or cafeteria operations, emphasizing food prep and customer service. Both roles require management skills but differ mainly in work environment and specific responsibilities.

What is the role of a concession manager?

A concession manager oversees the operation of food and beverage concessions, ensuring quality service, managing staff, controlling inventory, and maintaining profitability. They often handle scheduling, customer service, and compliance with health and safety regulations, typically working in entertainment venues, sports arenas, or theaters.
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Cities with the most Concession Manager job openings:

What are the most commonly searched types of Concession jobs?

The most popular types of Concession jobs are:

Who are the top companies hiring for Concession Manager jobs?

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Concession Manager jobs near you
Infographic showing various Concession Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $61,351 per year, or $29.5 per hour.

Concession Manager

Philadelphia, PA

Strother Enterprises Inc.
Retail • 51 - 200 employees
Learn more about Strother Enterprises Inc.external

$45K - $50K/yr

Full-time

Posted 7 days ago

Job description

Concession Manager – PYB

Location: Philadelphia, PA, 19129

Position: Assistant Concession Manager

Employment Status: Salaried, $50,000 annually

Reports To: Concession Manager

Typical Schedule: Approximately 45 hours per week, including evenings and weekends based on events and business needs.

Position Summary

The Concession Manager is responsible for the overall operation, financial performance, staffing, food quality, inventory, safety, and customer service of the PYB concession operation. The manager leads the concession team while ensuring labor and product costs remain aligned with sales and attendance.

Essential Responsibilities
  • Manage the day-to-day operation of all PYB concession activities.
  • Develop and maintain employee schedules based on attendance, events, sales forecasts, and labor targets.
  • Maintain appropriate management coverage during operating hours and high-volume events.
  • Supervise and develop Concessions Supervisors and Stand Workers.
  • Ensure employees follow opening, operating, closing, cleaning, and cash-handling procedures.
  • Monitor food preparation, presentation, portioning, holding temperatures, and product quality.
  • Maintain compliance with food-safety, sanitation, and facility policies.
  • Manage inventory levels and place or coordinate food, beverage, paper-product, and supply orders.
  • Conduct inventory counts and investigate unusual product variances or waste.
  • Monitor food cost, labor cost, sales, and profitability.
  • Maintain labor spending within established PYB targets.
  • Review daily and weekly sales and payroll performance.
  • Adjust staffing when attendance or sales are significantly above or below forecast.
  • Oversee cash drawers, POS procedures, deposits, refunds, and cash accountability.
  • Coordinate concession requirements for tournaments, practices, camps, special events, and other PYB activities.
  • Handle customer concerns and operational issues.
  • Train employees on customer service, food safety, POS operation, cleaning, and concession procedures.
  • Maintain a clean, organized, stocked, and professional concession operation.
  • Communicate equipment problems and coordinate repairs when necessary.
  • Complete additional operational duties as assigned.
Performance Expectations

The Concession Manager is expected to maintain strong customer service while controlling payroll, food cost, waste, and inventory. Scheduling should reflect actual business demand rather than maintaining unnecessary staffing during low-attendance periods.

Qualifications
  • Previous food-service, concessions, restaurant, hospitality, or retail management experience preferred.
  • Supervisory and employee-scheduling experience.
  • Basic understanding of food cost, labor cost, inventory, and profitability.
  • Strong organizational and communication skills.
  • Ability to work evenings, weekends, tournaments, and special events.
  • Food-safety certification preferred or required based on PYB policy and applicable regulations.

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