Craft Culinary Concepts
General Manager - Sportsmans Park at State Farm Stadium
Craft Culinary Concepts, Glendale, Arizona, us, 85318
Overview
General Manager – Culinary / Sportsman's Park at State Farm Stadium role with Craft Culinary Concepts. The GM is responsible for all aspects of culinary operations at Sportsman's Park, including front-of-house leadership, coordination with back-of-house, client and partner management, and financial performance in a high-volume, fast-paced environment. Responsibilities
Lead, train, and coach all front-of-house staff and managers, fostering a high-performance, guest-focused culture Oversee recruitment, onboarding, scheduling, and performance reviews Ensure staff certifications (food handler, liquor) are maintained and compliance is upheld Promote continuous learning, mentorship, and professional development opportunities Uphold and model company standards of professionalism, service, and integrity Anticipate and respond to guest needs, ensuring exceptional hospitality at every interaction Maintain cleanliness and service standards throughout the venue Resolve guest and employee concerns promptly and professionally Ensure all opening, operating, and closing procedures are executed to standard Manage day-to-day front-of-house operations, ensuring efficiency, safety, and consistency Oversee POS systems (including executive-level functions and Square management), inventory, and purchasing platforms Ensure all mechanical and operational systems are maintained and compliant with federal, state, and local regulations Monitor venue conditions and coordinate maintenance, cleaning, and repairs as needed Maintain compliance with health, safety, sanitation, and alcohol service standards Oversee budgeting, forecasting, labor control, and all P&L items to meet or exceed financial goals Track sales and provide event/activity reporting to internal stakeholders Responsible for purchasing, vendor management, and cost controls to ensure profitability Align menu offerings and pricing in coordination with the Executive Chef and clients Drive business development efforts including marketing, outreach, social media, and promotional events Serve as liaison with venue partners including Insignia Event Services, Craft Stadium, and third-party clients Negotiate and manage event contracts, coordinate private events, and ensure successful execution Attend and lead meetings, trainings, pre-service huddles, and client-facing events Other duties as assigned Qualifications/Requirements
Bachelor's degree in Business Administration and/or Hotel & Restaurant Management or equivalent experience Minimum 5 years' experience in a management role within a full-service, moderate to high-volume restaurant or venue Must be able to obtain and maintain a Liquor Agent Certificate Extensive knowledge of food & beverage operations, including bar, concessions, and/or catering Strong leadership, communication, and interpersonal skills with the ability to motivate teams Financial acumen and proficiency with budgeting, labor control, P&L oversight Familiarity with operational systems including POS, payroll, inventory, and scheduling tools High attention to detail, strong organizational skills, and ability to thrive in a fast-paced, dynamic environment Must be able to work flexible hours, including evenings, weekends, holidays, and event days Physical requirements include the ability to lift up to 50 lbs., stand for extended periods, and perform tasks requiring repetitive motion Employment type
Full-time Job function
Management Industries Food and Beverage Services We’re removing barriers to opportunity and are an equal opportunity employer. We encourage applicants from all backgrounds to apply.
#J-18808-Ljbffr
General Manager – Culinary / Sportsman's Park at State Farm Stadium role with Craft Culinary Concepts. The GM is responsible for all aspects of culinary operations at Sportsman's Park, including front-of-house leadership, coordination with back-of-house, client and partner management, and financial performance in a high-volume, fast-paced environment. Responsibilities
Lead, train, and coach all front-of-house staff and managers, fostering a high-performance, guest-focused culture Oversee recruitment, onboarding, scheduling, and performance reviews Ensure staff certifications (food handler, liquor) are maintained and compliance is upheld Promote continuous learning, mentorship, and professional development opportunities Uphold and model company standards of professionalism, service, and integrity Anticipate and respond to guest needs, ensuring exceptional hospitality at every interaction Maintain cleanliness and service standards throughout the venue Resolve guest and employee concerns promptly and professionally Ensure all opening, operating, and closing procedures are executed to standard Manage day-to-day front-of-house operations, ensuring efficiency, safety, and consistency Oversee POS systems (including executive-level functions and Square management), inventory, and purchasing platforms Ensure all mechanical and operational systems are maintained and compliant with federal, state, and local regulations Monitor venue conditions and coordinate maintenance, cleaning, and repairs as needed Maintain compliance with health, safety, sanitation, and alcohol service standards Oversee budgeting, forecasting, labor control, and all P&L items to meet or exceed financial goals Track sales and provide event/activity reporting to internal stakeholders Responsible for purchasing, vendor management, and cost controls to ensure profitability Align menu offerings and pricing in coordination with the Executive Chef and clients Drive business development efforts including marketing, outreach, social media, and promotional events Serve as liaison with venue partners including Insignia Event Services, Craft Stadium, and third-party clients Negotiate and manage event contracts, coordinate private events, and ensure successful execution Attend and lead meetings, trainings, pre-service huddles, and client-facing events Other duties as assigned Qualifications/Requirements
Bachelor's degree in Business Administration and/or Hotel & Restaurant Management or equivalent experience Minimum 5 years' experience in a management role within a full-service, moderate to high-volume restaurant or venue Must be able to obtain and maintain a Liquor Agent Certificate Extensive knowledge of food & beverage operations, including bar, concessions, and/or catering Strong leadership, communication, and interpersonal skills with the ability to motivate teams Financial acumen and proficiency with budgeting, labor control, P&L oversight Familiarity with operational systems including POS, payroll, inventory, and scheduling tools High attention to detail, strong organizational skills, and ability to thrive in a fast-paced, dynamic environment Must be able to work flexible hours, including evenings, weekends, holidays, and event days Physical requirements include the ability to lift up to 50 lbs., stand for extended periods, and perform tasks requiring repetitive motion Employment type
Full-time Job function
Management Industries Food and Beverage Services We’re removing barriers to opportunity and are an equal opportunity employer. We encourage applicants from all backgrounds to apply.
#J-18808-Ljbffr