Responsible for the administration of the Golf Cart Program, interacting with all ISC departments, sponsors, NASCAR teams, and golf cart providers.

Essential Duties and Responsibilities:

• Work directly with golf cart providers and clients
• Work closely with risk management and legal departments
• Manage annual golf cart permit program
• Ensure golf carts are only rented to companies within ISC guidelines
• Enter contracts into access database
• Obtain insurance
• Process payments
• Additional duties as required

Qualifications/Education Requirements:

• Associate’s degree or equivalent from two-year college or technical school or two years’ related experience and/or training; or equivalent combination of education and experience
• Accounting/financial background a plus
• Proficiency with Microsoft Office Excel, Outlook, and other software
• Strong customer service skills
• Strong communication skills; both written and verbal
• Highly organized and detail-oriented
• Able to multi-task, work under pressure, and meet deadlines
• Some event hours may be required

Summary:

Responsible for the effective leadership of venue operations including event planning, promotion, menu planning, inventory control standards, compliance with alcohol service policies, safety, guest service, employee/volunteer recruitment, training and supervision. Venue manager oversees the operations of Premium, Concession and Merchandise during event and non-event periods. Partner with business unit leadership to manage operations and marketing strategies to increase revenues and guest satisfaction while providing financial analysis, streamlining operations and effectively managing costs.

Essential Duties and Responsibilities:

• Strong Leadership, Management, Planning and Coaching Skills
• Staffing - proper staffing levels; setting goals and expectations and training
• Ability to drive consistency and strategic and innovative initiatives
• Work with the management staff to identify and evaluate strategies
• Monitor all event activity to ensure proper planning and execution for events
• Execute food and beverage policies and procedures
• Continue education on Tips Training Programs, safety programs and the Department of Health's regulation as they apply to food service handling
• Strong communication skills, both written and verbal, with an ability to communicate on various levels to include Senior Management, BU Management, Marketing, Community Leaders, customer and sponsors.
• Proficient computer skills to include various internal programs, Microsoft Office programs, email and internet
• P&L accountability and/or contract-managed service experience
• Exceptional fiscal management skills including financial analysis, budget creation, forecasting, labor and inventory control and P&L oversight
   

Summary:

Responsible for the effective leadership of venue operations including event planning, promotion, menu planning, inventory control standards, compliance with alcohol service policies, safety, guest service, employee/volunteer recruitment, training and supervision. Venue manager oversees the operations of Premium, Concession and Merchandise during event and non-event periods. Partner with business unit leadership to manage operations and marketing strategies to increase revenues and guest satisfaction while providing financial analysis, streamlining operations and effectively managing costs.

Essential Duties and Responsibilities:

• Strong Leadership, Management, Planning and Coaching Skills
• Staffing - proper staffing levels; setting goals and expectations and training
• Ability to drive consistency and strategic and innovative initiatives
• Work with the management staff to identify and evaluate strategies
• Monitor all event activity to ensure proper planning and execution for events
• Execute food and beverage policies and procedures
• Continue education on Tips Training Programs, safety programs and the Department of Health's regulation as they apply to food service handling
• Strong communication skills, both written and verbal, with an ability to communicate on various levels to include Senior Management, BU Management, Marketing, Community Leaders, customer and sponsors.
• Proficient computer skills to include various internal programs, Microsoft Office programs, email and internet
• P&L accountability and/or contract-managed service experience
• Exceptional fiscal management skills including financial analysis, budget creation, forecasting, labor and inventory control and P&L oversight

Qualifications/Education Requirements:

This position requires at least 5 years of experience successfully managing venues in sports and entertainment, theme park or similar environment. Experience managing in a fast-paced environment with focus on providing innovative hospitality, high quality food and beverage services as well as experience in retail merchandise within a venue. The successful candidate will demonstrate excellent leadership, planning, and organizational abilities. Candidates should be able to work independently, multi-task, solve problems, and collaborate with other staff at all levels. Candidates must demonstrate excellent skills in verbal and written communication. 

 

 Manager of Concession Services - Americrown Service Corporation (Daytona Beach, FL)

Americrown is the leader in motorsports catering, concessions and merchandise sales and service. Operating at 12 NASCAR-sanctioned tracks nationwide, Americrown touches millions of race fans annually. Our ever growing fleet of mobile food concessions, merchandise and catering equipment is unparalled in the industry. Anywhere, anytime. If you can dream it, we can do it!

Americrown's team of industry professionals brings a wealth of experience and dedication to the table with an overall goal of customer satisfaction. We specialize in tailoring retail, fine dining and food concessions plans to not only fit the events at which we operate, but to optimize the guests' experience!

Summary:

Manager of Concession Services is responsible for the overall operation of a concession facility. This involves not only running the concession facility during an event, but also handling all the planning & preparation before the event and after as well. Will partner with FBM Manager, culinary and location leadership to design and execute high quality presentations, and exceed fan expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong Supervisory, Leadership, Management and Coaching Skills
• Recruiting and training permanent and casual staff
• Supervise NPO Groups
• Open & Close operations of all concessions stands – inventory and cash
• Planning and Staffing Shifts; Set Goals and Expectations
• Manage payroll and monitor spending levels
• Monitor and maintain stock levels
• Monitor product levels and waste
• Ensure all equipment is properly in operational order
• Ability to drive consistency & strategic and innovative initiatives
• Ensuring Health and Safety Regulations are strictly observed
• Compliance with standardized inventory control procedures
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments & customers
• Proficient computer skills to include Microsoft Office programs, email and internet

Qualifications/Education Requirements:

• A minimum 2 years of concession experience/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees and lead large groups with diverse backgrounds
• Excellent leadership, time management and customer service skills
• Ability to quickly resolve situations with little guidance
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality
• Computer literacy (Word and Excel)

Manager of Concession Services - Americrown Service Corporation (Fontana, CA)

Americrown is the leader in motorsports catering, concessions and merchandise sales and service. Operating at 12 NASCAR-sanctioned tracks nationwide, Americrown touches millions of race fans annually. Our ever growing fleet of mobile food concessions, merchandise and catering equipment is unparalled in the industry. Anywhere, anytime. If you can dream it, we can do it!

Americrown's team of industry professionals brings a wealth of experience and dedication to the table with an overall goal of customer satisfaction. We specialize in tailoring retail, fine dining and food concessions plans to not only fit the events at which we operate, but to optimize the guests' experience!

Summary:

Manager of Concession Services is responsible for the overall operation of a concession facility. This involves not only running the concession facility during an event, but also handling all the planning & preparation before the event and after as well. Will partner with FBM Manager, culinary and location leadership to design and execute high quality presentations, and exceed fan expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong Supervisory, Leadership, Management and Coaching Skills
• Recruiting and training permanent and casual staff
• Supervise NPO Groups
• Open & Close operations of all concessions stands – inventory and cash
• Planning and Staffing Shifts; Set Goals and Expectations
• Manage payroll and monitor spending levels
• Monitor and maintain stock levels
• Monitor product levels and waste
• Ensure all equipment is properly in operational order
• Ability to drive consistency & strategic and innovative initiatives
• Ensuring Health and Safety Regulations are strictly observed
• Compliance with standardized inventory control procedures
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments & customers
• Proficient computer skills to include Microsoft Office programs, email and internet

Qualifications/Education Requirements:

• A minimum 2 years of concession experience/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees and lead large groups with diverse backgrounds
• Excellent leadership, time management and customer service skills
• Ability to quickly resolve situations with little guidance
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality
• Computer literacy (Word and Excel)

Manager of Concession Services - Americrown Service Corporation (Watkins Glen, NY)

Americrown is the leader in motorsports catering, concessions and merchandise sales and service. Operating at 12 NASCAR-sanctioned tracks nationwide, Americrown touches millions of race fans annually. Our ever growing fleet of mobile food concessions, merchandise and catering equipment is unparalled in the industry. Anywhere, anytime. If you can dream it, we can do it!

Americrown's team of industry professionals brings a wealth of experience and dedication to the table with an overall goal of customer satisfaction. We specialize in tailoring retail, fine dining and food concessions plans to not only fit the events at which we operate, but to optimize the guests' experience!

Summary:

Manager of Concession Services is responsible for the overall operation of a concession facility. This involves not only running the concession facility during an event, but also handling all the planning & preparation before the event and after as well. Will partner with FBM Manager, culinary and location leadership to design and execute high quality presentations, and exceed fan expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong Supervisory, Leadership, Management and Coaching Skills
• Recruiting and training permanent and casual staff
• Supervise NPO Groups
• Open & Close operations of all concessions stands – inventory and cash
• Planning and Staffing Shifts; Set Goals and Expectations
• Manage payroll and monitor spending levels
• Monitor and maintain stock levels
• Monitor product levels and waste
• Ensure all equipment is properly in operational order
• Ability to drive consistency & strategic and innovative initiatives
• Ensuring Health and Safety Regulations are strictly observed
• Compliance with standardized inventory control procedures
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments & customers
• Proficient computer skills to include Microsoft Office programs, email and internet

Qualifications/Education Requirements:

• A minimum 2 years of concession experience/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees and lead large groups with diverse backgrounds
• Excellent leadership, time management and customer service skills
• Ability to quickly resolve situations with little guidance
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality
• Computer literacy (Word and Excel)

Based at Richmond International Raceway, in Richmond, Virginia, the Manager of Premium Services is responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. Works closely with clients to ensure their event is a success, and follows up with the client to get feedback after the event itself as well. Manages client relations but also maintains employee and vendor relations to run a successful catering facility. Must be creative, motivated and have food and beverage experience with the ability to lead a first class catering, suite, club and restaurant food service operation. Will partner with Food, Beverage, and Merchandise Manager, culinary, sales and marketing and location leadership to design and execute high quality presentations, and exceed hospitality expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong supervisory, leadership, management and coaching skills
• Recruiting and training permanent and casual staff
• Planning and staffing shifts; set goals and expectations
• Manage payroll and monitor spending levels
• Maintain stock levels
• Ability to drive consistency and strategic and innovative initiatives
• Ensuring health and safety regulations are strictly observed
• Leverage current trends in the food and beverage industry in order to recommend food and beverage business development strategies
• Compliance with standardized inventory control procedures
• Ensure proper planning and execution for catered events
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments, customers and sponsors
• Travel to support facilities outside of primary location
• Proficient computer skills to include various internal programs (Caterease), Microsoft Office programs, email and Internet

Qualifications/Education Requirements:

• A minimum 2 years of food or culinary lead/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees
• Excellent leadership and customer service skills
• Computer literacy (Word and Excel)
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality

Based at Kansas Speedway in Kansas City, Kansas, the Manager of Premium Services is responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. Works closely with clients to ensure their event is a success, and follows up with the client to get feedback after the event itself as well. Manages client relations but also maintains employee and vendor relations to run a successful catering facility. Must be creative, motivated and have food and beverage experience with the ability to lead a first class catering, suite, club and restaurant food service operation. Will partner with Food, Beverage, and Merchandise Manager, culinary, sales and marketing and location leadership to design and execute high quality presentations, and exceed hospitality expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong supervisory, leadership, management and coaching skills
• Recruiting and training permanent and casual staff
• Planning and staffing shifts; set goals and expectations
• Manage payroll and monitor spending levels
• Maintain stock levels
• Ability to drive consistency and strategic and innovative initiatives
• Ensuring health and safety regulations are strictly observed
• Leverage current trends in the food and beverage industry in order to recommend food and beverage business development strategies
• Compliance with standardized inventory control procedures
• Ensure proper planning and execution for catered events
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments, customers and sponsors
• Travel to support facilities outside of primary location
• Proficient computer skills to include various internal programs (Caterease), Microsoft Office programs, email and Internet

Qualifications/Education Requirements:

• A minimum 2 years of food or culinary lead/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees
• Excellent leadership and customer service skills
• Computer literacy (Word and Excel)
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality

From time to time ISC Motorsports will be looking for interns. If you apply below and check off all of the internship notifications, you will be contacted about specific internship opportunities with ISC Motorsports. This is a notification only, not an application for a job. Thank you. If you complete your application and then press "edit your information" you can be notified of full-time positions as well. Please complete the application first and then modify it to include notifications for full-time positions.

If you would like to be notified of positions with ISC Motorsports in the future, please press "apply" below and fill out the entire application. Make sure your email is correct and you check off the appropriate notification boxes, otherwise we cannot send you notifications. Once you receive notification of a job, you must come back to the site to reapply. Entering your record here does not make you an applicant to any position. If you need to update, edit, modify or delete your record, please go to "Edit Your Information" above and put in your email address and password.