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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

Requirements

• Food Safe Level 1
• Serving It Right
• Work Permit