The Manager / Superhost is the heart and heartbeat of Backporch Concessions. This full-time seasonal role blends strong operational leadership with exceptional hospitality and atmosphere-building. The Manager ensures smooth daily operations - staffing, inventory, scheduling, service standards, opening/closing - and, just as importantly, sets the tone for the space: welcoming guests, shaping the mood, and creating the relaxed “backyard hangout” experience that keeps people coming back.
This is a hands-on position for someone who thrives in service, leads with warmth, and understands that great hospitality isn’t just about speed or efficiency - it’s about how people feel.
Term: Approximately 7–8 months of full-time work during the core operating season, with winter months off.
Salary: Starting at $23/hr - Based on experience, with the opportunity of an incentive program and tip sharing.
Core Responsibilities
1) Superhost Leadership & Guest Experience
- Serve as the primary host and “face” of Backporch Concessions during service, greeting guests and creating an immediate sense of welcome.
- Set and protect the overall guest vibe—balancing energy, comfort, flow, and pacing depending on time of day and crowd.
- Curate music and ambience throughout the day (playlist selection, volume, vibe shifts) to match the rhythm of the space.
- Model elevated hospitality: calm, attentive, and always moving—present without overpowering.
- Resolve guest concerns with professionalism and warmth, ensuring every guest leaves feeling cared for.
2) Service & Team Development
- Lead by example by jumping into service when needed—hosting, serving, bartending, food, or bar support.
- Train, coach, and motivate staff to deliver consistently friendly, high-quality guest experiences.
- Build a strong team culture rooted in teamwork, pride, professionalism, and positive energy.
- Ensure staff can speak confidently about offerings, including craft beer, wine, cider, coffee, local products, and responsible service.
3) Operations & Management
- Manage scheduling, staffing levels, shift coverage, and daily coordination.
- Oversee inventory: ordering, receiving, stocking, and tracking food and beverage supplies.
- Execute opening/closing procedures, cash handling, POS oversight, and daily accountability.
- Maintain quality standards for cleanliness, food safety, and guest readiness across all service periods.
- Ensure compliance with licensing requirements, Serving It Right protocols, and responsible alcohol service.
4) Space & Experience Management
- Ensure the space stays clean, inviting, and guest-ready at all times (tables, seating flow, lighting, patio details).
- Anticipate guest needs in an outdoor environment: shade, warmth, accessibility, water, comfort, and flow.
- Support community events and seasonal activations by coordinating staffing and service standards to maintain guest experience during peak days.
What Success Looks Like
- Guests feel instantly welcome and stay longer than they planned.
- Staff feel supported, confident, and engaged.
- The space feels “effortlessly fun”—music, energy, and service flowing naturally.
- Operations remain clean, organized, and consistent even during peak rushes.
- The Manager is always busy… but never frantic—the calm engine behind the vibe.
Ideal Candidate
You are a hospitality leader who loves people, understands atmosphere, and can run both the back-end systems and the front-of-house energy. You are:
- A natural host and connector
- Calm under pressure
- Highly organized and accountable
- Comfortable with craft beer/wine/cider service and product knowledge
- Experienced with scheduling, ordering, staff leadership, and daily operations
- Certified (or willing to certify) in Serving It Right and FoodSafe
