Comcast Spectacor

  • Director of Premium

    Location US-IL-Champaign
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - University of Illinois Athletics
    Food/Beverage Management
    Regular Full-Time
  • Overview


    The Director of Premium is responsible for the overall management of all suites, clubs, and catering activity and will provide management assistance to the concession managers in the profitable management of concessions operations, as needed. The Director of Premium will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment.  The Director of Premium coordinates suite level activities at the venue into a team effort that contributes to the successful execution of all events. The Director of Premium enforces all Spectra personnel and operating policies and procedures.  The Director of Premium plans, organizes, and executes the service requirements of each event and determines all scheduling and product components required to properly service events within budgetary guidelines.





    • Responsible for the overall effective management of Catering, Suites, & Club operations/service, as well as Training Table operations (Team Meals)
    • Management of suite level services to ensure a high level of suite holder satisfaction in all pertinent areas
    • Ensures total compliance with all alcohol service policies.   Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to Spectra management immediately.
    • Provides on-going training, development, mentoring and supervision of hourly employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
    • Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
    • Generates event employee schedules and verifies employee time for Premium Services.
    • Management & Oversight of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
    • Responsible for all aspects of Training Table Operations
    • Ensures staff is briefed on event requirements and assigned to a specific area prior to events.  
    • Enforces all Spectra and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
    • Ensures all policies and procedures regarding accounting and cash handling practices are followed.
    • Conducts a walk-through of suites, clubs, and pantry areas after completion of the event to ensure all areas are clean.
    • Generates event employee schedules and verifies employee time for the Premium Department.
    • Assists in development of other business activities, community participation in appropriate groups and all other assignments as directed by the General Manager.





    Knowledge, Skills and Abilities:

    • Valid Food Handler’s certificate if required by state and/or county of venue.
    • Valid Alcohol Service Permit if required by state and/or county of venue.
    • Familiar with inventory cost control and menu planning.
    • Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
    • Working knowledge of Point of Sale and timekeeping systems.
    • Cash handling abilities; basic math skills including significant number manipulation.
    • Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
    • Good verbal and written communication skills.
    • Ability to pay close attention to detail and coordinate various activities simultaneously.
    • Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner.
    • Able to be self-directed in a team-oriented environment.
    • Ability to maintain confidentiality.
    • Working knowledge of employee scheduling in a hospitality environment.

    Education and Experience:

    • Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
    • High school graduate or equivalent, plus 1-3 years food service management experience. Catering management experience a plus.

    Physical Dimensions:

    • Medium Work: Exerting up to 50 pounds of force occasionally to move objects (files, boxes, product, trays).








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