SPORTS ARENA CONCESSIONS MANAGER

About the role

The Concessions Manager leads food and beverage operations for Utah Jazz games, Utah Mammoth games, concerts, family shows, and other Delta Center events. This position oversees event readiness, team performance, guest service, inventory, financial controls, safety, and responsible alcohol service.

Responsibilities

• Model and promote Levy’s Family Values: Nice, Innovative, Passionate, and Inclusive.
• Recruit, train, schedule, coach, and motivate hourly associates, nonprofit groups, and subcontracted staff.
• Lead pre-shift meetings and communicate event priorities, promotions, service standards, and safety expectations.
• Ensure concession stands, bars, portable locations, and service areas are properly staffed, stocked, clean, and event-ready.
• Supervise event operations and quickly address staffing, product, equipment, point-of-sale, and guest-service concerns.
• Address guest concerns and associate issues promptly and professionally.
• Oversee point-of-sale updates, payment-card compliance, variance reporting, and nightly Goods Out of Stock procedures.
• Manage requisitions, product transfers, production sheets, gratis tracking, waste reporting, and monthly inventory.
• Maintain inventory and production levels to reduce waste, prevent loss, and support financial performance.
• Partner with Culinary, Warehouse, Premium, Finance, Human Resources, Security, and Event Operations.
• Verify payroll and gratuity information accurately and on time.
• Ensure compliance with all food-safety, alcohol-service, workplace-safety, and health requirements.
• Complete incident reports, safety inspections, required training, and preventive equipment maintenance.
• Provide ongoing coaching, performance feedback, and progressive discipline when necessary.
• Support orientation, recruiting, training compliance, and the development of future leaders.
• Assist other departments or Levy properties based on business needs.
• Complete additional duties as assigned.

Qualifications and Requirements

• At least two years of food and beverage, concessions, hospitality, retail, or venue-operations experience.
• Previous leadership or supervisory experience in a high-volume environment.
• Bachelor’s degree in hospitality management, business, or a related field is preferred.
• Strong leadership, communication, organization, coaching, and problem-solving skills.
• Experience with scheduling, payroll, inventory, cash handling, loss prevention, and financial controls.
• Strong computer skills and the ability to learn point-of-sale, scheduling, inventory, and reporting systems.
• Ability to build positive working relationships with associates, leaders, clients, vendors, and venue partners.
• Ability to remain calm, organized, and solutions-focused during high-volume events.
• Ability to work evenings, weekends, holidays, extended shifts, and monthly inventory nights.
• Must obtain and maintain all required food-safety and responsible alcohol-service certifications.