Concessions
Concessions refers to the food, beverage, and merchandise sales operations within stadiums, arenas, and event venues. This includes managing food stands, portable carts, and retail shops that serve event attendees. It's a crucial part of the venue experience and revenue generation. The term can cover both the physical locations where items are sold and the overall business operation. When someone works in concessions, they might be involved in anything from direct sales to inventory management, staff supervision, or overall strategic planning of these services.
Examples in Resumes
Managed Concessions operations generating $2M annual revenue at major league stadium
Supervised 50+ Concession staff during peak event times
Optimized Concessions inventory management reducing waste by 25%
Typical job title: "Concessions Managers"
Also try searching for:
Where to Find Concessions Managers
Professional Associations
Online Networks
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where multiple concession stands run out of a popular item during a sold-out event?
Expected Answer: Looking for answers that demonstrate crisis management, quick decision-making, and knowledge of inventory redistribution. Should mention communication with vendors, staff coordination, and customer satisfaction strategies.
Q: Describe your experience with developing and implementing cost control measures in concessions operations.
Expected Answer: Should discuss inventory management systems, staff scheduling optimization, waste reduction strategies, and vendor relationship management while maintaining quality service.
Mid Level Questions
Q: How do you train and motivate concessions staff for high-volume events?
Expected Answer: Should mention specific training programs, customer service standards, sales techniques, and team motivation strategies. Should include safety and food handling procedures.
Q: What systems do you use to track inventory and sales during events?
Expected Answer: Should discuss point-of-sale systems, inventory tracking methods, sales reporting, and how they use data to make operational decisions.
Junior Level Questions
Q: What are the key aspects of food safety in concessions operations?
Expected Answer: Should demonstrate basic knowledge of food handling, storage temperatures, cleaning procedures, and health department requirements.
Q: How would you handle an unhappy customer at a concession stand?
Expected Answer: Should show customer service skills, problem-solving abilities, and knowledge of when to involve a supervisor.
Experience Level Indicators
Junior (0-2 years)
- Basic food safety knowledge
- Cash handling
- Customer service
- Basic inventory management
Mid (2-5 years)
- Staff supervision
- Inventory control
- Event planning
- Budget management
Senior (5+ years)
- Operations management
- Strategic planning
- Vendor relations
- P&L responsibility
Red Flags to Watch For
- No experience with high-volume food service operations
- Lack of proper food safety certifications
- Poor understanding of inventory management
- No experience managing large teams during peak times
Related Terms
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