Sr. Director of Food & Beverage

Arizona Athletic Grounds•Mesa, AZ

1d•Onsite

About The Position

Arizona Athletic Grounds (“AAG”) is one of the largest youth-oriented sports facilities in the United States, serving millions of visitors per year, providing athletic programming and a variety of special events. AAG’s operational footprint includes a 2,500+ seat outdoor stadium, 24 multi-purpose fields, 62 indoor/beach volleyball courts, 41 pickleball courts, eight baseball/softball diamonds, 16 basketball courts and more! As AAG continues to expand its programming, attendance, and event portfolio, food & beverage represents a significant strategic growth opportunity across high-volume concessions, catering, special events and curating vendor partnerships. AAG is seeking a Senior Director to oversee the execution and day-to-day management of all food & beverage operations across outlets, concessions, catering, and back-of-house functions. The Senior Director will be an operational leader responsible for ensuring excellence in kitchen operations, food quality, inventory management, event readiness, and overall outlet performance. This individual will play a critical role in supporting the strategic vision by driving operational consistency, financial discipline, and a high standard of guest service across all food & beverage touchpoints. The ideal candidate will possess strong hospitality and F&B management experience, particularly in high-volume, multi-concept environments, with a proven ability to manage teams, control costs, and deliver operational excellence.

Requirements

Minimum 5-7+ years of progressive experience in food and beverage management, preferably within multi-outlet, high-volume venue or operations.
Demonstrated success leading concessions operations and developing revenue strategies in event-driven or stadium-style settings.
Strong financial acumen, with experience in budgeting, cost control, and achieving revenue targets.
Excellent communication, leadership, and interpersonal skills with focused attention on service excellence.
Thorough understanding of food safety and sanitation regulations.
Intermediate proficiency in Microsoft Outlook, Word and Excel. Knowledge of Tripleseat & Clover preferred.
Proven managerial skills and the ability to exercise independent judgment with sound critical thinking skills.
ServSafe Alcohol Certification and food handler certification may be required.
Must be available to work a flexible schedule including days, nights, weekend, and holidays.
Bachelor’s degree in hospitality management, Business Administration, or a related field highly preferred.
Valid driver’s license (required for golf cart and other equipment use).

Nice To Haves

Experience managing vendor contracts, food truck partnerships, and third-party operators preferred.

Responsibilities

Oversee all day-to-day Food & Beverage operations across concessions, catering, and back-of-house functions, ensuring high standards in service, quality, and consistency.
Provide heavy oversight of kitchen operations, culinary execution, food preparation standards, and back-of-house workflows to ensure operational efficiency and product consistency.
Lead inventory management processes, including purchasing, receiving, storage, waste reduction, and cost control, ensuring adherence to budget targets and food cost expectations.
Support the execution of departmental revenue goals by managing expenses, labor deployment, and operational efficiencies in alignment with financial targets.
Develop, implement, and ensure compliance with standard operating procedures related to Food & Beverage operations, cost controls, training, health department regulations, sanitation, and liquor laws.
Work closely with the management team on initiatives including guest service standards, POS training, food quality improvement, hiring, training, and staff development.
Oversee workforce planning and daily staffing execution across all outlets and catering operations to ensure appropriate coverage and service levels during peak event periods.
Analyze food costs, labor metrics, and operational performance, offering recommendations for optimization and efficiency improvements.
Collaborate with the internal culinary team to execute menus that align with AAG’s brand standards and event programming.
Oversee catering operations and event-specific culinary execution, ensuring readiness, quality, and profitability for each event.
Lead event and seasonal operational planning within concessions and outlets to ensure maximum event preparedness and seamless execution.
Develop and maintain vendor relationships, ensuring compliance with negotiated pricing, product specifications, and service expectations.
Ensure adherence to food safety, sanitation, and liquor laws by conducting regular inspections and maintaining operational cleanliness and compliance.
Lead and manage departmental supervisors and managers, fostering accountability, professionalism, and a culture of operational excellence.