Food & Beverage Manager

Food & Beverage Manager

The Food & Beverage Manager is responsible for running the operations of select Premium Clubs, Group Spaces and Restaurant Outlets at Rogers Centre during live events. Manager is to deliver on operational excellence and refined guest service while also focusing on personnel development and on-the-job training.

The role supports the Premium Director in delivering consistent, high-quality guest service, managing labour and inventory performance, and maintaining compliance with company policies and regulatory requirements.

Compensation Hourly Wage: $30.00

Vacancy Status This posting is for a new vacancy.

LEGENDS GLOBAL Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white-label approach. Our network spans more than 450 venues worldwide, hosting 20,000 events and welcoming 165 million guests annually. Our expertise includes feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events.

The Legends Global culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to an inclusive environment where team members can be authentic, make an impact, and grow their careers. Winning is an everyday mindset at Legends Global. We succeed together as one unified team.

Manage the pre-event preparation process for assigned areas, delegating work to supervisors and Assistant Managers and ensuring Food & Beverage Outlets are ready for service. Provide supervision and consistent presence during events, managing servers and bar service, monitoring service delivery, and proactively addressing operational issues and gaps without regularly performing bargaining unit tasks. Promote effective front-of-house and back-of-house teamwork and communication across all operations.

Oversee a smooth event setup and breakdown process, including verification of staff execution of opening and closing duties, inventory movements, and equipment checks. Create, implement, and monitor service and sales incentives to motivate staff and drive performance in guest service, speed of service, and per-capita sales. Maximize the effective use of labour and equipment by strategically deploying staff based on event demand, sales patterns, and operational needs.

Ensure accurate completion and submission of electronic payment and event documentation by staff, including end-of-shift reports and related paperwork. Complete and oversee inventory audits and recounts as required and use data and reports to effectively manage and maintain inventory levels while controlling costs and minimizing waste and shrink. Ensure employee break and meal periods are scheduled and managed in accordance with the collective agreement (CBA) and the Employment Standards Act (ESA).

Ensure all staff are well-trained in-service standards, safety, food handling, responsible alcohol service, and Legends policies and procedures. Ensure staff follow company policies and procedures and are completing their assigned duties in a positive, quick, and accurate manner, providing excellent guest service. Promote good employee relations, engage in effective labour relations practices, and proactively address labour relations issues in collaboration with HR and management.

Perform staff management tasks including participation in recruitment, hiring recommendations, performance feedback, coaching, and corrective action. Interpret and ensure compliance with Legends policies, procedures, and guidelines, as well as applicable government, regulatory, and accrediting standards and codes. Oversee responsible alcohol service in assigned areas, ensuring staff follow Smart Serve regulations and company alcohol policies. Assist guests with questions, comments, and concerns, resolving issues professionally or escalating to the Premium Director as needed.

Work with staff and the management team to generate and implement new ideas for improving food offerings, service, and operational…