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The Premium Food & Beverage Operations Manager supports the Director and Assistant Director of Food & Beverage in leading all premium hospitality and event-based food and beverage operations within a 6,000-seat arena. This role oversees luxury suites, catering, and premium bar service while ensuring exceptional guest experiences, operational excellence, and compliance with food safety and alcohol service standards. This is a hands-on leadership role ideal for hospitality professionals with experience in arena, stadium, catering, or high-volume event environments who thrive in fast-paced, guest-focused operations.
Job Responsibility:
Oversee all suite and catering operations, including event setup, service execution, and post-event breakdown
Serve as the primary on-site point of contact for suite guests and catering clients, ensuring a seamless and elevated experience
Conduct pre-event walkthroughs and post-event evaluations with staff and vendors to ensure operational readiness and continuous improvement
Supervise, schedule, and direct hourly team members, including suite attendants, catering servers, bartenders, and support staff
Train, coach, and mentor staff on service standards, food safety compliance, and venue cleanliness expectations
Monitor staff performance and provide timely feedback, coaching, and corrective guidance as needed
Partner with culinary, concessions, and operations teams to ensure seamless service execution
Manage inventory controls, catering equipment, alcohol distribution, and supply organization
Ensure compliance with health department regulations, ServSafe standards, alcohol laws, and venue policies
Build and maintain strong relationships with suite holders, VIP guests, and catering clients
Anticipate guest needs and proactively resolve issues with a solutions-focused approach
Partner with sales and event teams to deliver customized and memorable premium experiences
Requirements:
Minimum of 2 years of food and beverage management experience, preferably in sports, entertainment, catering, or hospitality environments
Proven leadership experience with staff supervision, training, and shift management
Strong communication, organizational, and customer service skills
Ability to work nights, weekends, and holidays based on event schedules
Working knowledge of food safety, sanitation, and alcohol service regulations
Ability to lift up to 40 pounds and stand or walk for extended periods
ServSafe and TIPS/Alcohol certification required, or willingness to obtain
What we offer:
401(k) eligibility after 1,000 hours worked within a 365-day period
Holiday shifts paid at time and one-half
Sick leave accrued at 1 hour per 30 hours worked
Medical, Dental, and Vision insurance available after 1,560 hours worked within a 365-day period