Page 211 - CityofGrapevineFY26AdoptedBudget

PARKS & RECREATION - HOSPITALITY

SERVICES
FY2025-26
ADOPTED OPERATING BUDGET
100-300-308

DIVISION DESCRIPTION
The Parks and Recreation Hospitality Division is responsible for expanding catering and hospitality opportunities for
department-sponsored events. The division manages and maintains an inventory system for non-perishable, recyclable
paper products used by all divisions within the Parks and Recreation Department. Additionally, the division monitors and
tracks concession margins, including staffing and cost of goods expenditures, following national industry guidelines to
maximize profit for program operations. The division is also dedicated to fostering a high level of customer service by
focusing on staff development and training.

FY25 DIVISION ACCOMPLISHMENTS
Updated all operational guidelines, including the employee manual and employee checklists.
Successfully hired and onboarded a full-time coordinator, strengthening the team and improving operational
efficiency.
Managed customer wait time effectively by reducing some menu items and introducing a drink-only line, which
resulted in a 21% increase in customers served.
Continuing to implement a cashless system which streamlines operations, enhancing productivity and delivering over
$10K in savings.
Equipment Enhancements: Upgraded the cook top grill at the baseball complex along with other new equipment and
furniture, improving grill performance, reducing customer wait times and boosting overall operational efficiency.
Participated in three job fairs for employee recruitment resulting in successful hiring of new team members.
Operated concessions during both the Carol of Light and the drone show, which expanded our reach and visibility at
high-profile events.

FY26 DIVISION GOALS AND OBJECTIVES
Manage and maintain catering and hospitality opportunities for department-sponsored events.
Oversee the inventory system for non-perishable, recyclable paper products used by all divisions within the Parks and
Recreation Department.
Monitor and track concession margins, staffing, and cost of goods expenditures per national industry guidelines to
maximize revenue ratios for program operations.
Foster a culture of high-level customer service through continuous staff development and training.

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