Premium Hospitality & Suites Manager
About The Position
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.
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.
Responsibilities
- 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.
Benefits
- 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
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What This Job Offers
Career Level
Manager
Education Level
No Education Listed
