Concession Stand RFP

Duties of Concession stand manager:

1. Manage food inventory and update POS system.
2. Manage personnel and volunteers
3. Manage procurement of food and supplies
4. Cost management of inventory and pricing of menu
5. Manage reporting to treasurer
6. Be food certificate holder (please see below *)
7. Manage concession stand for tournaments
8. Create menu offerings to add variety to the menu and offering combo meal options.
9. Incorporate healthy choices to the menu.
10. Work with Department of VA for yearly inspection.
11. Manage POS software and implement POS system and send requested reports to treasurer
12. Maintain concession stand equipment.
13. Daily cleaning
14. Deep clean concession on a weekly basis
15. Bathrooms are to be stocked and cleaned daily.

*Concession stand manager is to be a health board certified manager. As specified in 12VAC5-421-55 of the Virginia Food Regulations, by July 1, 2018, food establishments (including temporary food establishments) will need to have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM).

Concession stand manager will have a two-year contract from January 1, 2020 through January 1, 2022.

Applicants please fill out following:

Name:

Business name if applying as a business:

Contact information:

Previous Experience:

Compensation:

Explain in detail your business plan:

Suggestions:

References:

Please submit RFP to Treasurer no later than January 20, 2020 to:

[email protected]