Craft Culinary Concepts
General Manager - Culinary/Sportsmans Park at State Farm Stadium
Craft Culinary Concepts, Glendale, Arizona, us, 85318
Overview
Position:
General Manager – Culinary / Sportsman’s Park at State Farm Stadium Employment type:
Full Time/Exempt Reports to:
SVP, Fan Experience & Operations Background:
BetMGM Sportsbook is a first-of-its-kind venue located directly across from State Farm Stadium, combining the energy of a state-of-the-art sportsbook with the service and hospitality of a world-class sports bar and grill. Spanning 17,000 square feet, the venue features a 265-square-foot video wall, more than 35 high-definition TVs, and both indoor and outdoor dining spaces. Heritage at Sportsman’s Park is a versatile, multi-level event venue located directly across from State Farm Stadium, offering dynamic indoor and outdoor spaces tailored to a wide range of occasions. Its flexible layout across three floors makes it easy for clients to shape the ambiance and flow of their event. Operated by Craft Culinary Concepts, a leader in hospitality affiliated with the Arizona Cardinals, these locations are designed to deliver unforgettable guest experiences in a high-energy, dynamic environment. Job Summary:
The General Manager (GM) is responsible for all aspects of culinary operations at Sportsman’s Park, including leadership of the front-of-house team, coordination with back-of-house, client and partner management, and financial performance. This role requires a strategic operator who excels at people management, guest experience, financial acumen, and maintaining high operational standards in a high-volume, fast-paced environment. Primary Job Duties
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 Seniority level
Director Industries
Food and Beverage Services
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Position:
General Manager – Culinary / Sportsman’s Park at State Farm Stadium Employment type:
Full Time/Exempt Reports to:
SVP, Fan Experience & Operations Background:
BetMGM Sportsbook is a first-of-its-kind venue located directly across from State Farm Stadium, combining the energy of a state-of-the-art sportsbook with the service and hospitality of a world-class sports bar and grill. Spanning 17,000 square feet, the venue features a 265-square-foot video wall, more than 35 high-definition TVs, and both indoor and outdoor dining spaces. Heritage at Sportsman’s Park is a versatile, multi-level event venue located directly across from State Farm Stadium, offering dynamic indoor and outdoor spaces tailored to a wide range of occasions. Its flexible layout across three floors makes it easy for clients to shape the ambiance and flow of their event. Operated by Craft Culinary Concepts, a leader in hospitality affiliated with the Arizona Cardinals, these locations are designed to deliver unforgettable guest experiences in a high-energy, dynamic environment. Job Summary:
The General Manager (GM) is responsible for all aspects of culinary operations at Sportsman’s Park, including leadership of the front-of-house team, coordination with back-of-house, client and partner management, and financial performance. This role requires a strategic operator who excels at people management, guest experience, financial acumen, and maintaining high operational standards in a high-volume, fast-paced environment. Primary Job Duties
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 Seniority level
Director Industries
Food and Beverage Services
#J-18808-Ljbffr