Concessions Manager - Dallas Arboretum and Botanical Garden

Proof of the Pudding is a chef-led hospitality company delivering food and beverage experiences at some of North America’s most complex sports, entertainment, cultural, and live-event venues.

Founded in Atlanta in 1979, Proof has built a national reputation for doing hospitality differently — from-scratch cooking at scale, hyper-local sourcing, and a partnership-first approach that treats clients as collaborators, not contracts. The company serves professional and collegiate sports venues, convention centers, cultural institutions, and large-scale destination events across the United States and Internationally.

The Concession Manager oversees daily operations across food and beverage concession outlets at the Arboretum and Botanical Garden. This hands-on role ensures efficient service, consistent food quality, clean and organized locations, and a welcoming guest experience. The manager leads staff, manages inventory, and coordinates concession service for daily operations, seasonal programs, and special events.

Key Responsibilities

• Manage daily opening, service, and closing procedures across assigned concession locations.
• Schedule and assign staff based on business volume, outlet needs, and event requirements.
• Train, coach, and supervise cashiers, cooks, runners, and concession attendants.
• Maintain standards for food preparation, presentation, portion control, and guest service.
• Monitor inventory, place orders, and coordinate deliveries and restocking to prevent shortages.
• Control food waste, labor costs, and supply usage.
• Oversee POS operations, cash handling, daily sales reconciliation, and reporting.
• Ensure completion of daily checklists, temperature logs, cleaning schedules, and equipment inspections.
• Maintain food safety, sanitation, and responsible alcohol service standards.
• Coordinate event setup, equipment, power needs, product transport, and breakdown.
• Address guest concerns promptly and professionally.
• Communicate staffing needs, maintenance issues, and operational concerns to leadership.
• Lead by example and assist with food preparation, service, and restocking during busy periods.
• Performs other duties as required for the role.