Food & Beverage Director

Food & Beverage Director

Mammoth Fieldhouse - Director

Clearwater FL

Food/Beverage Management Restaurant/Catering Management

0

1

day ago

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FOOD & BEVERAGE DIRECTOR - Mammoth Fieldhouse

SFM MMTH, LLC

LOCATION: Multi-unit oversight - Midwest Region (Remote)

DEPARTMENT: MAMMOTH FIELDHOUSE

REPORTS TO: VICE PRESIDENT

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Mammoth Fieldhouse is a next-level "competitive social" destination redefining how people play, dine, and connect. With attractions like precision mini golf, indoor pickleball, competitive hoops, tech-driven driving ranges, elevated golf, and high-energy batting cages, we blend sport, leisure, and entertainment with great food, drinks, and events. Driven by innovation, community, and hospitality, we're a breakout brand in the social recreation space. Join our vibrant, inclusive team and help create unforgettable experiences for guests of all ages.

Mammoth Fieldhouse is proudly managed by Sports Facilities Management, LLC, part of The Sports Facilities Companies (SFC)-the nation's leader in sports, recreation, wellness, and event facility management and development. At SFC, we're more than a workplace-we're a community. Our highly collaborative and supportive culture empowers you to grow your career, learn from the industry's top professionals, and be part of a fast-moving, exciting industry. Here, you'll carve your path, make an impact, and have some serious fun along the way.

SFC was awarded national recognition as a Top Workplace by USA Today year over year and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY:

The Corporate Food & Beverage Director is responsible for strategic oversight and operational excellence across all F&B outlets within this sports entertainment company. This role will lead culinary innovation, optimize beverage programming, and ensure brand consistency, profitability, and exceptional guest experiences across all locations.

PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

Develop and execute company-wide food & beverage strategies aligned with brand goals and guest expectations

Lead multi-unit menu innovation, seasonal refreshes, and promotional campaigns

Evaluate and elevate culinary trends, beverage mix, and pricing to drive profitability and relevance

Partner with operations teams to ensure consistent execution of food safety, quality, and service standards

Monitor and manage food and beverage COGS, labor, waste, and vendor relationships across venues

Standardize and implement back-of-house systems (prep guides, recipes, portion controls, etc.)

Guide and mentor on-site culinary leaders, bar managers, and F&B teams

Conduct field visits to assess operational performance and coach teams toward continuous improvement

Support recruiting, onboarding and training of F&B managers and kitchen staff

Collaborate with Procurement to evaluate and manage suppliers, contracts and distribution logistics

Ensure alignment with sustainability, cost and quality goals

Create event P&L analysis to ensure feasibility and profitability

Generate daily and monthly financial & inventory reports

Evaluate health and safety practices; ensure inspection compliance that results in A scores

Develops and reviews all kitchen & beverage SOP's

Works with property on equipment maintenance, repair and warranty notifications

Establishes safety protocols and SOPs for all kitchen, server and beverage employees

Develops and maintains national vendor relationships for all food, beverage, smallware items and equipment

MINIMUM QUALIFICATIONS:

Bachelor's degree in Culinary Arts, Hospitality Management, Business, or related field

Must be at least twenty-one (21) years old

6-8 years of progressive F&B leadership experience, including multi-unit management

Strong background in both restaurant operations and bar/beverage programs

Demonstrated success in menu development, cost controls, and scaling F&B systems

Proven leadership managing diverse culinary teams in high-volume or experiential dining environments

Familiarity with POS systems, inventory tools, analytics dashboards, and food safety compliance

Food Safety Manager Certification is preferred

ServSafe Certification is required

Requires good communication skills, both verbal and written

Must have strong leadership skills

Ability to motivate employees

Must be able to work well in a group setting

Must be able to work irregular shifts to include nights, weekends, holidays as needed

Proficient in Microsoft Word, Outlook and Excel

WORKING CONDITIONS AND PHYSICAL DEMANDS:

Must be able to lift 50 pounds waist high

May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, or bend

Will be required to operate a computer

Facility has intermittent noise

Travel required up to 50% of the time

Ability to work non-traditional hours including weekends and holidays as needed