Comcast Spectacor

  • Suites & Restaurant Manager - Wells Fargo Arena

    Location US-IA-Des Moines
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Iowa Events Center & Wells Fargo Arena
    Food/Beverage Management
    Regular Full-Time
  • Overview

    This position is based at our Wells Fargo Arena Iowa Events Center. The Wells Fargo Arena & Iowa Events Center features a variety of flexible spaces to host events of all types and sizes. The Iowa Events Center is a unique combination of three venues under one roof: Wells Fargo Arena, Hy-Vee Hall, and Community Choice Credit Union Convention Center. The complex is flexible to meet the needs of events of all types and sizes. It is well-suited for conventions, meetings, tradeshows, sporting, social and entertainment events from 10,000–17,100 people. You can learn more about our venue here:


    The Suites & Restaurant Manager oversees daily management of the premium areas of Wells Fargo Arena including the Suites, The Fort restaurant, and catered events.  Responsibilities include client & tenant relations, employee management, inventory management, A/R and A/P, administrative and operational functions of the premium areas.  This role directs the department’s daily activities in accordance with Spectra Food Service & Hospitality’s policies and objectives to ensure client, tenant & guest satisfaction, profitability, and a positive, productive and complaint work environment.  Responsible for effective management and operations of the Suites & Restaurant team including communicating event details, scheduling, employee communications, event set-up, employee training, employee event assignments, employee coaching, discipline and terminations.  The Manager is responsible for providing day-to-day event planning, collaboration on menu planning & cost, effective company & client communications, adherence to budget / cost requirements, ordering & monthly inventory of beverage and snacks, effective communications with venue Event Managers & Premium Sales, and other tasks as required by the Director of Food & Beverage.  This position provides a high level of oversight to ensure the smooth running of all assigned events at Wells Fargo Arena.  The employee must maintain excellent attendance, a professional presentation, and be available to work an event-driven schedule which includes consistent evenings and weekends. 


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at



    • Manage a staff of approx. 20 part time employees including Premium Event Supervisor, bartenders, suite servers and catering servers. Responsibilities include, but not limited to, interviews, hiring, training, scheduling, payroll management in ADP based system, entering employee tips, communicating timely schedule updates, maintaining an open door, employee motivation, compliance with company policies / procedures, effectively communicating with employees through phone, email, text, as well as employee coaching, discipline and termination.  Oversee execution of events, daily productivity and managing labor costs. 
    • Effective management of client and tenant relations as it relates to food & beverage service in the suites, louges,
      VIP bar, Arena floor, and other catered areas. Receive client information from Premium Sales.  Establish and communicate event timeline and event set-up with venue Event Managers.  Consistent communication with clients and tenant sales team / managers on event needs, set-up, catering requests, food & beverage orders, event packages, and other special requests.  Professionally manage relationships and execution of client vision.
    • Manage backstage catering including but not limited to scheduling, staff direction, set-up & menu planning, BEO creation & event timelines, effective communication with promoters, Event Manager and Director of Catering, and submitting accurate final billing to the Director.
    • Manage department inventory, supplies, equipment and account receivable / payable to maximize revenue and minimize expenses. Effectively manage relations with vendors, order product, intake & storage of product, distribution of product including kegs, process invoices timely using internet-based iPayables, managing use of the POS system Quest, use of MS Excel, adhere to directed budget / cost requirements and send daily final billing to Director post-event.
    • Communication with the Culinary Department. Effectively communicate with the Sous Chef and other culinary team members, including but not limited to, distribution of BEO’s as completed, creating BEO’s with a high degree of accuracy and attention to fine detail, and timely distribution of event updates and last-minute details / changes.  Work with the Sous Chef on menu planning / cost and successful event execution.  Establish menu / beverage pricing with approval by Director.
    • Communicate with Marketing on restaurant promotion, specials, signage, and menu design
    • Effectively manage any client concerns with professional communications and escalate concerns as necessary.
    • Oversee the staff’s professional presentation to clients and adherence to established appearance standards, customer service and positive guest-focus climate.
    • Maintaining a positive and complaint work environment in accordance with company standards and with local/state/federal laws including, but not limited to, food safety / compliance, building & guest safety, emergency situations, the service of alcohol, employee alcohol training, and compliant employee relations.



    • High school diploma or equivalent
    • Some college level course work in the field of culinary, event management, business management, sports management or similar field. A four-year degree in a similar field preferred.
    • Two or more years of professional experience in the food & beverage or event industry with demonstrated increased responsibility; along with demonstrated knowledge of food & beverage management.
    • Experience with employee scheduling and payroll management preferred
    • Experience with inventory management, A/R, A/P, and POS management preferred
    • Knowledge of the sales process or demonstrated sales experience and revenue management helpful
    • Provide a professional presentation with regard to representing the company in all interactions
    • Advanced computer proficiency including demonstrated professional communications by email; MS Word & Excel experience in a Windows format, along with experience with internet-based business programs.
    • Experience with event planning, establishing event details, and demonstrated professional client relations preferred
    • Ability to create a positive / compliant employee and client relations climate in a high-pressure and fast-paced event environment.
    • Ability to use consistently use good judgment, make sound decisions, consistently working with a high degree of accuracy / reliability; effective organizational and time management skills, and effectively working and managing a team independently
    • Demonstrated history of appropriate management of alcohol
    • Driver’s license, ability to obtain, or reliable transportation to work a varied management schedule
    • Proficient command of the English language reading, writing, speech.
    • Willingness to work an event-driven schedule which includes long hours and consistent night & weekend work seasonally




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