Concessions Manager | Full-Time | CFG Bank Arena

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

vacation days

Job Description

Oak View Group (OVG) is a globally recognized leader in premium live entertainment infrastructure and services, specializing in venue development and comprehensive operations management, including hospitality and sponsorship sales. Established in 2015, OVG has quickly risen to prominence by serving a portfolio of seven world-class owned venues as well as managing a diverse client roster that spans iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions across four continents. The company is dedicated to innovation, excellence, and delivering unparalleled live entertainment experiences worldwide. Oak View Group is known for its collaborative approach that integrates venue development, operations, and fan engagement, ensuring that each event and venue under its management offers a superior experience for patrons and partners alike.

The Concessions Manager role at CFG Bank Arena is a vital leadership position responsible for the comprehensive management of food and beverage concession operations during concerts, sporting events, family shows, and special events. This role is dedicated to ensuring outstanding guest service while maintaining operational efficiency and achieving strong financial performance. The Concessions Manager oversees all aspects of concessions including staffing, inventory management, and compliance with food safety regulations, leading a team of supervisors and hourly workers to deliver an exceptional fan experience. With a salary range of $70,000 to $75,000 annually, this full-time position offers the opportunity to work in a dynamic, high-volume entertainment environment where attention to detail, strong leadership, and a commitment to hospitality excellence are essential. This position also involves close collaboration with culinary, warehouse, premium services, and venue operations teams to ensure smooth event execution and continuous operational improvement. The role demands a hands-on approach and the ability to adapt in a fast-paced setting while focusing on maximizing revenue and guest satisfaction. Benefits include health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off covering vacation, sick days, and 11 holidays. The position remains open until September 11, 2026, inviting candidates eager to join a company committed to innovation and diversity in live entertainment venue management.

Job Requirements

Associate's degree in hospitality management, food and beverage management, business administration, or related field preferred
3-5 years of progressive management experience in food and beverage operations or similar environments
Previous experience managing concession operations in large venues preferred
Proven ability to lead teams in fast-paced, customer-focused settings
Strong knowledge of food and beverage operations and guest service standards
Experience with inventory management, purchasing, labor scheduling, and cost control
Skilled in managing budgets, financial reporting, and revenue initiatives
Excellent leadership, communication, and interpersonal skills
Ability to handle multiple priorities with strong organizational skills
Competence in analyzing operational data for process improvements
Proficiency in Microsoft Office Suite, POS, inventory, and scheduling systems
ServSafe Food Protection Manager Certification preferred or willingness to obtain
Alcohol service certification preferred or willingness to obtain
Understanding of local, state, and federal health and safety regulations
Ability to stand and walk for extended periods during events
Ability to work in high-volume, fast-paced environments
Ability to lift and carry heavy objects as needed
Willingness to work flexible hours including evenings, weekends, holidays, and event days

Job Qualifications

Associate's degree in hospitality management, food and 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

Job Duties

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