Director of Food & Beverage

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.

Carries 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.

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.

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 work forces.

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…