Postal Inspector Jobs in Baltimore, MD (NOW HIRING)

The Concessions Manager is responsible for overseeing all food and beverage concession operations at CFG Bank Arena, ensuring exceptional guest service, operational efficiency, and financial performance during concerts, sporting events, family shows, and special events. This position manages the planning, staffing, inventory, and execution of concession services throughout the venue while maintaining high standards of food quality, safety, and cleanliness. The Concessions Manager leads a team of supervisors and hourly staff to deliver a best-in-class fan experience, maximize revenue opportunities, and ensure compliance with company policies and health regulations. Working closely with culinary, warehouse, premium services, and venue operations teams, the Concessions Manager drives operational excellence, cost control, and continuous improvement across all concession locations.

This role requires a hands-on leader who thrives in a fast-paced, high-volume entertainment environment and is committed to delivering outstanding hospitality experiences for every guest

This role pays an annual salary of $70,000-$75,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 11, 2026.

• Oversee all concession stands, portable locations, bars, and food service outlets throughout the arena.
• Ensure efficient setup, operation, and breakdown of concessions for all events.
• Monitor food quality, presentation, service speed, and guest satisfaction.
• Conduct pre-event and post-event operational reviews to identify opportunities for improvement.

• Recruit, train, schedule, and supervise concession supervisors and hourly team members.
• Lead pre-event staff meetings to communicate expectations, menu offerings, and operational goals.
• Coach and develop employees to maintain high service standards and operational consistency.
• Assist with employee performance evaluations and corrective action when necessary.

• Manage labor budgets and staffing levels to maximize productivity and control costs.
• Monitor food and beverage inventory levels and coordinate product ordering.
• Analyze sales trends and implement strategies to increase revenue and profitability.
• Minimize waste, shrinkage, and product loss through proper inventory controls.

• Ensure guests receive prompt, friendly, and efficient service.
• Resolve guest concerns and service issues in a professional manner.
• Support initiatives that enhance the overall fan experience and increase customer satisfaction.

• Ensure compliance with all health department regulations, food safety standards, and company policies.
• Maintain proper sanitation practices throughout concession locations.
• Verify responsible alcohol service procedures are consistently followed.
• Conduct routine inspections of concession stands, storage areas, and equipment.

• Coordinate with culinary, warehouse, premium services, and venue operations teams to ensure successful event execution.
• Ensure concession locations are fully stocked and operational before doors open.
• Manage event-day logistics and staffing adjustments based on attendance and sales volume.
• Prepare operational reports and event recaps for leadership review.

• Monitor concession equipment maintenance and report repair needs.
• Assist with vendor relationships and product sourcing initiatives.
• Ensure all concession assets are properly maintained and secured.

• Complete payroll, scheduling, inventory, and financial reporting requirements.
• Track key performance indicators including sales, labor costs, food costs, and guest satisfaction metrics.
• Support implementation of new menus, promotions, technologies, and operational initiatives.

• Associate's degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field preferred.
• 3-5 years of progressive management experience in food and beverage operations, concessions, hospitality, sports and entertainment venues, restaurants, or similar high-volume environments.
• Previous experience managing concession operations in an arena, stadium, convention center, or large-scale event venue preferred.
• Proven experience leading teams in a fast-paced, customer-focused environment.

• Strong understanding of food and beverage operations, concession management, and guest service standards.
• Knowledge of inventory management, purchasing, labor scheduling, and cost control practices.
• Experience managing budgets, financial reporting, and revenue-driving initiatives.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and time-management abilities with the capacity to manage multiple priorities simultaneously.
• Ability to analyze operational data and implement process improvements.
• Proficiency in Microsoft Office Suite and point-of-sale (POS), inventory, and scheduling systems.

• ServSafe Food Protection Manager Certification preferred or ability to obtain upon hire.
• Alcohol service certification preferred or ability to obtain upon hire.
• Knowledge of local, state, and federal health and safety regulations.

• Team leadership and employee development
• Operational planning and execution
• Customer service excellence
• Financial acumen and business management
• Problem-solving and decision-making
• Conflict resolution and employee relations
• Attention to detail
• Adaptability in a fast-paced event environment

• Ability to stand and walk for extended periods during events.
• Ability to work in a high-volume, fast-paced environment.
• Ability to lift and carry heavy objects as needed.
• Ability to work flexible hours, including evenings, weekends, holidays, and event days.

• Experience in sports and entertainment venue food service operations.
• Experience managing union and/or seasonal workforces.
• Familiarity with event-based hospitality operations and large-scale crowd service.
• Demonstrated success in improving guest satisfaction, increasing revenue, and controlling operational costs.

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