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
