ESSENTIAL DUTIES AND RESPONSIBILITIES- Provide overall leadership and direction for all Food & Beverage operations, including banquets, catering, concessions, premium services, and large-scale event execution.
- Review and manage BEOs through Momentus to ensure proper planning, staffing, equipment, inventory, and operational readiness for each event.
- Develop staffing plans and schedules based on event demand, including coordination and oversight of contingent labor needs.
- Lead, coach, train, and develop management and hourly team members while reinforcing service standards, accountability, safety, and employee engagement.
- Partner with culinary, purchasing, event management, operations, finance, and other departments to ensure seamless event execution and effective cross-functional communication.
- Oversee inventory management, storage organization, requisitions, par levels, purchasing controls, and product utilization to support operational efficiency and cost control.
- Monitor departmental budgets, forecasts, labor costs, food and beverage costs, inventory variances, and other key financial performance indicators.
- Ensure compliance with company policies, food safety and sanitation standards, responsible alcohol service requirements, payment card security, workplace safety, and incident reporting procedures.
- Maintain high standards of cleanliness, organization, maintenance, and readiness throughout all Food & Beverage service, storage, and equipment areas.
- Lead pre-event and pre-shift meetings, oversee service execution during events, and proactively address guest, client, or operational concerns.
- Support recruitment, onboarding, training, performance management, and succession planning for Food & Beverage team members.
- Maintain a visible, hands-on presence during event setup, execution, and closeout, working alongside team members as needed to ensure the operational plan is carried out successfully. The Director may be required to step into floor-level operational duties when staffing shortages, service demands, or other event needs require additional support.
- Perform other related duties as assigned and provide operational support to other departments or locations as business needs require.
SUPERVISORY RESPONSIBILITIESCarries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE - Bachelor's degree in Hospitality Management, Food & Beverage Management, Business Administration, Culinary Arts, or a related field preferred; equivalent combination of education and relevant experience may be considered.
- Minimum of 5-7 years of progressively responsible food and beverage management experience, preferably within a convention center, arena, stadium, hotel, resort, catering, or other high-volume event environment.
- Minimum of 3 years of experience leading managers, supervisors, and large hourly or contingent workforces.
- Demonstrated experience with large-scale event planning and execution, banquet operations, concessions, catering, inventory control, labor planning, budgeting, forecasting, and cost management.
- Experience interpreting and executing Banquet Event Orders (BEOs) and working with event management systems such as Momentus strongly preferred.
- Working knowledge of food safety, sanitation, responsible alcohol service, workplace safety, cash handling, and applicable regulatory requirements.
- Strong proficiency with Microsoft Office and the ability to learn and effectively utilize operational, scheduling, inventory, point-of-sale, and event management systems.
SKILLS AND ABILITIES - Strong leadership and people-management skills with the ability to direct, motivate, coach, and develop diverse teams in a fast-paced environment.
- Excellent organizational and time-management skills with the ability to manage multiple events, priorities, deadlines, and changing operational needs simultaneously.
- Strong knowledge of large-scale food and beverage operations, banquet and catering service, concessions, inventory controls, labor planning, and event execution.
- Ability to read, interpret, and operationalize BEOs and event information to develop effective staffing, equipment, product, and service plans.
- Strong financial acumen with experience managing budgets, forecasts, labor costs, food costs, inventory, and departmental performance.
- Effective communication and interpersonal skills with the ability to work collaboratively across departments and build positive relationships with clients, vendors, team members, and guests.
- Sound judgment and problem-solving skills with the ability to make timely decisions and respond effectively to operational challenges and guest concerns.
- Demonstrated commitment to guest service, safety, sanitation, regulatory compliance, and operational excellence.
- Ability to maintain professionalism, composure, and attention to detail during high-volume events and periods of significant operational demand.
- Flexibility to work evenings, weekends, holidays, and extended hours based on the Convention Center's event schedule and business needs.
COMPENSATIONSalary Range: $140,000 - $150,000 annually, commensurate with experience. A generous benefits package that includes medical, dental, vision, life and disability insurance, self-managed paid vacation, paid holidays, paid sick leave, complementary assigned parking, and 401k plan.
WORKING CONDITIONSLocation: On Site
PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to stand and walk for extended periods during events and throughout the facility.
- Ability to frequently move throughout banquet, kitchen, concession, storage, loading, and event areas.
- Ability to lift, carry, push, or pull up to 25 pounds regularly and up to 50 pounds occasionally, with assistance as needed.
- Ability to bend, stoop, reach, crouch, and climb stairs as required to inspect work areas and support event operations.
- Ability to work in environments that may include varying temperatures, noise levels, crowded spaces, and exposure to food preparation and service areas.
- Ability to use a computer, telephone, radio, and other standard office and operational equipment.
- Ability to work extended hours, evenings, weekends, and holidays based on event schedules and business needs.
- Must be able to safely navigate large event spaces and respond quickly to operational needs during high-volume events.
NOTE:The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
