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Current available jobs in Retail/Food & Beverage:

Retail/Food & Beverage: Server/Concessions
Concessions Manager - CenturyLink Field (Seattle, WA)

Under the leadership of the Director of Operations, the concessions manager will be responsible for the managing and directing all day to day operations in the Concessions department.

The successful candidate will be responsible for directing the day to day operations at the permanent stands and portable/sublet locations, as well as the vending department.
Specifically but not limited to:

  • Oversee all concessions operations within the Stadium and Event Center (NFL, MLS, concerts and flat shows)

  • Ensure operations and training of team members, sub-contractors, non-profit organizations to ensure we are exceeding our service standards

  • Responsible for the operational budget, manage monthly P&L and ensure that all financial reporting are accurate

  • Provide efficient service and quality products while maintaining positive customer relations through effective communication

  • Liaison with our local community partners and staff to ensure efficient operational performance and improved customer experience

  • Supervise concessions/non-profit and vending personnel; train employees in company procedures; schedule employees/non-profit groups, ensuring adequate staffing.

  • Ensure adequate levels of merchandise by continual supervision of stock levels.

  • Provide leadership, coaching and mentorship to direct reports responsible for execution of customer service vision.  Manager will be responsible for annual reviews of direct reports on performance and setting goals for each fiscal year.

  • Ensure concession stations are properly staffed and set up for each event to handle the volume of business

  • Prepare various sales and operational reports as required; analyze product usage.

  • Ensure that operations are following and maintaining proper safety and sanitation procedures as well as repair and maintenance of equipment.  Ensure compliance with all federal, state, local and FGH regulations for the sale and service of alcohol

    Qualified candidates must have:

  • Minimum of 3-5 years of management experience in a high volume foodservice industry

  • Must have excellent written and oral communication skills and have the ability to multi-task

  • Ability to work weekends and evenings and holidays as required by the event schedule.

  • Demonstrate vision and leadership in managing staff and partners

  • Familiar with standard food service equipment.

  • Strong communication skills and math aptitude is required. Proficiency in Microsoft Word, Excel, and Powerpoint

  • Experience with inventory control systems is a must

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Retail/Food & Beverage: Bartender

Position Summary

The Bar/ In-Seat Manager will be responsible for the overall operation of all bar locations plus In-Seat Service during events.

Essential Functions:

  • Direct the activities of all supervisors and employees as required; evaluate performance, coordinating schedules to ensure adequate staffing levels per event, enforce policies and procedures, duties and activities and handle all disciplinary matters
  • Provide a high level of customer service and product offerings while maintaining a positive customer relations through effective communications
  • Ensure prudent financial practices are in place and staff accountability is followed
  • Analyze and enhance cost control efforts for both product and labor, perpetual inventories are maintained; initiate continuous improvements in all food, labor and liquor cost controls
  • Coordinating menus, developing wine and bar lists, handling guest relations and monitor adherence to quality assurance standards
  • Conducting meetings and trainings to update staff on daily goals & objectives
  • Assist the Club Manager with the preparations of annual fiscal budgets and business plans for the upcoming season
  • Perform other related duties, tasks and responsibilities as required.
  • Proficient in all areas of the bar to include: mixology, knowledge of local craft breweries, wineries and distilleries.

Non-essential Functions:

  • Dynamic, outgoing personality
  • Possess a strong knowledge of food and beverage procedures, cost controls, administration as well as complete awareness and ability to perform all foodservice functions within a fast paced environment
  • Ability to perform duties above expectations with little supervision
  • Professional demeanor with the aptitude to interact with poise and upholding the company name
  • Strong verbal communication skills and the ability to multi-task
  • Ability to interface with all levels of the organization
  • Proficient in excel, database and internet searching skills
  • Must be able to work weekends, holidays, evening
  • Outstanding verbal and written communication skill, and a high performer who naturally takes the initiative on projects, challenges and new programs
  • A high degree of organization with the ability to remain calm and collected during periods of high stress.
  • Ability to supervise team members and manage employee relations issues

Education & Experience:

  • Previous experience in staffing and high volume food and bar service is a plus
  • Experience in costing out food and bar recipes
  • Food Handlers Permit and Washington State Alcohol Service Permit (MAST- Class 12)
  • Worked as a bartender in a high volume location

Knowledge, Skills & Abilities:

·         Excellent guest service skills; ability to adhere to Service Standards

  • Ability to prioritize and handle multiple tasks simultaneously
  • Ability to communicate clearly and effectively in both verbal and written communication.

·         Basic math skills including addition, subtraction, multiplication, division, fractions and percentages

*Nothing in this job description restricts the management’s right to assign or reassign duties and responsibilities on this job at any time.

First and Goal Hospitality is an Equal Opportunity Employer

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Retail/Food & Beverage: Chef/Cook
Executive Sous Chef - CenturyLink Field (Seattle, WA)

Position Concept: Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas as applicable.

Essential responsibilities

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.



Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.


• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.


Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed


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Retail/Food & Beverage: Retail Store Management
Pro Shop Key Holder - Seattle Seahawks (Seattle, WA)

The Pro Shop; the premier destination for Seahawks and Sounders FC fans to find the best selection of team merchandise is now hiring for a part time key holder position.



The Pro Shop Key Holder is responsible for supporting The Pro Shop Manager with the overall day to day operations of the store.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Support store managers in all daily operations

  • Responsible for opening and closing the Pro Shop

  • Assists with building and training a team of qualified and promotable sales associates

  • Assist in delegating tasks and following through on sales staff in day to day duties

  • Ability to assist associates in continued guest interaction

  • Assists managers in tracking sales and expense goals

  • Responsible for accurate and precise accounting when opening and closing registers, making deposits, and counting petty cash.

  • Assists during store physical inventory

  • Assists with creating and maintaining in store visual merchandise displays

  • Maintains clean and organized work spaces, storage areas, and premises

  • Assist managers in maintaining a positive and team driven work environment

  • Communicates and models the mission and values of the Seattle Seahawks and Sounders FC and motivates the store associates to consistently exemplify these principles



Assign tasks as needed to daily retail team.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Excellent customer service and communication skills

  • Ability to communicate a daily plan of action and lead staff towards that goal

  • Able to work well within a team environment, offering assistance and support to team members whenever necessary

  • Ability to analyze sales and inventory reports

  • Working knowledge of Microsoft Office products

  • Strong merchandising skills

  • 6+ months of retail background or similar work experience

  • Availability of 4 shifts per week minimum, up to 30 hours per week




High School Diploma required


Must possess excellent communication skills both written and verbal


Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions and decimals



PHYSICAL DEMANDS  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Standing for long periods at a time and the ability to lift and move merchandise/displays of up to 40lbs.  Able to occasionally climb, balance, stoop, kneel, crouch or crawl.  Able to use arms, hands and fingers to handle, feel and/or reach.

WORK ENVIRONMENT  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Majority of time this position will entail working at the Pro Shop location.  Occasional attendance may be required for offsite meetings and events.  Must be able to work days, evenings and weekends as required

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Retail/Food & Beverage: Kitchen Staff/Dishwasher
Dishwasher - Washington Redskins (Ashburn, VA)

We are seeking a full time dishwasher to join our team. Ideal candidate is willing to learn and grow, as well as be self-motivated and willing to tackle any project in the kitchen.

Person will be responsible for:

Washing pots and dishes

Sweeping and mopping floors

Taking out trash

Small projects in kitchen and dish area

Putting away deliveries

Position is full time with 35-40 hours each week and possibility for overtime as well. Candidates will have to pass a background check as well as a drug test. They will be eligible for health benefits, 401(k), vacation and holiday pay.

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Retail/Food & Beverage: Chef/Cook
Lead Line Cook - Washington Redskins (Ashburn, VA)

The Washington Redskins are seeking a qualified individual to work in our "state of the art" kitchen and join our kitchen staff as a Lead Line Cook. 

The Lead Line Cook is expected to:

  • Have sound technical skills and be willing to learn and grow
  • Learn to work on every station on the line, place orders with all of our purveyors, and learn all the ins and outs of our kitchen
  • Be self-motivated and willing to tackle any project in the kitchen
  • Follow all safety, sanitation and food handling procedures
  • Maintain a clean work area at all times
  • Anticipate guest levels rising or falling and maintain dining room appearance
  • Complete routine cleaning assignments
  • Safely and properly handle all kitchen equipment and small wares
  • Keep involved in the back of the house and check and recheck station and counters for cleanliness
  • Plan ahead and be organized

Day to day job duties include but are not limited to:

  • Check for quality of product and freshness.  Alert the Executive Chef to anything that does not seem "First Class"
  • Set up breakfast, lunch and dinner line station and maintain appearance and quality of food product on line so only "First Class" dishes are served
  • Work alongside the Executive Chef and Sous Chef in preparing dishes for each meal service
  • Follow through on daily prep and/or production list that are given for the day and double check any items that may be below or not up to given standards
  • Keep up on all cleaning and preventative maintenance list and follow up with Executive Chef if something appears out of ordinary
  • Work alongside Executive and Sous Chef in maintaining storage and walk ins so the product is put away and rotated following FIFO standard
  • Ensure that anything produced from a production sheet is labeled and put in appropriate place
  • Make sure that any item that is prepared in the kitchen is prepared in accordance with given food safety standards and follow only the highest standards
  • Keep station organized for speed of service and place prep items to be used in cold reach ins
  • Keep all storage areas organized and up to date following a FIFO standard and basic food service handling
  • Maintain uniform standards and follow scheduled in times

We have a brick oven, woks, a smoker, circulators, as well as the latest in high-end equipment to explore and have fun with. If you wish to become a part of this dynamic, fast paced organization and you meet the requirements listed above, please respond with a resume, cover letter and salary requirements.

NO PHONE CALLS PLEASE. We are an Equal Opportunity Employer.

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