SPORTS ARENA SENIOR PREMIUM FOOD & BEVERAGE MANAGER

About the role

Join the Team As the Senior Suites Manager, you will lead premium food and beverage operations for Utah Jazz games, Utah Mammoth games, concerts, and other Delta Center events. This role oversees team performance, guest service, event readiness, financial results, safety, and Levy’s premium hospitality standards.

Responsibilities

• Model and promote Levy’s Family Values: Nice, Innovative, Passionate, and Inclusive.
• Lead suites and premium operations while ensuring locations are properly staffed, stocked, organized, and event-ready.
• Recruit, hire, train, schedule, coach, and develop hourly team members.
• Lead pre-shift meetings and communicate event priorities, menus, service expectations, and safety information.
• Hold team members accountable to Levy operating standards and established steps of service.
• Maintain a visible leadership presence and support associates throughout each event.
• Build positive relationships with suite holders, guests, clients, and venue partners.
• Address guest concerns promptly and use feedback to improve service.
• Maintain high standards for food and beverage presentation, cleanliness, organization, and show quality.
• Partner with Culinary, Warehouse, Purchasing, Finance, Human Resources, Security, and Event Operations.
• Monitor staffing, sales, labor, inventory, product usage, and operating expenses.
• Use purchasing, inventory, point-of-sale, and financial-control systems accurately.
• Identify opportunities to increase revenue, control costs, reduce waste, and improve operations.
• Ensure compliance with food-safety, sanitation, responsible alcohol-service, security, and workplace-safety requirements.
• Promote a respectful, cooperative, and productive work environment.
• Provide recognition, coaching, feedback, and corrective action when needed.
• Support company initiatives and assist other departments based on business needs.

Qualifications and Requirements

• At least two years of experience in premium food and beverage, hospitality, catering, suites, restaurant, or venue operations.
• 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.
• Passion for hospitality, premium service, and exceptional guest experiences.
• Experience with scheduling, purchasing, inventory, budgeting, cost controls, and financial reporting.
• Strong computer skills and the ability to learn point-of-sale, scheduling, inventory, and reporting systems.
• Excellent interpersonal and relationship-management skills.
• Able to remain calm, professional, and solutions-focused during busy events.
• Able to work evenings, weekends, holidays, extended shifts, and monthly inventory nights.
• Must obtain and maintain required food-safety and responsible alcohol-service certifications.