Suites & Catering Director; Rogers Centre Blue Jays

Position: Suites & Catering Director (Rogers Centre Blue Jays)
POSITION:
Director, Suites & Catering
DEPARTMENT:
Hospitality

REPORTS TO:

General Manager
STATUS & SCOPE:
Full Time, Management - Non Union

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 that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team.

Sounds like a winning formula for you.  Join us!

THE ROLE
The Suites and Catering Director is a senior leader within the Premium department, responsible for delivering elevated food and beverage experiences across all Suites and Catering events at Rogers Centre. The role provides strategic and operational leadership to ensure exceptional guest experiences, financial discipline, and consistent execution of Legends Global Standards.

Working closely with the Vice President of Operations and Premium Director, the Suites and Catering Director will focus on achieving key business objectives, including enhanced service delivery, detailed event execution, cost of sales and labour control, revenue maximization, and strict adherence to company stands, all while delivering a best-in-class premium fan experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Lead the planning, development, and execution of Catering events by partnering with the Catering Manager, Culinary Leadership, and internal and external clients.

Partner with the Senior Suites Manager and Culinary team to continuously elevate service standards, presentation, and the overall premium fan experience within Suites.

Collaborate directly with clients to develop customized menus, event details, and service plans that meet and exceed expectations.

Manage and maintain effective working relationships with subcontractors, TBJ Premium Sales, Ticketing, Marketing teams, and all applicable Rogers and TBJ stakeholders.

Oversee accurate data entry and management of event and non-event menu orders within designated operating systems.

Review food orders, menus, and production plans in collaboration with the Executive Chef and Sous Chefs to ensure quality, consistency, and operational efficiency.

Coordinate food deliveries, staffing plans, and operational readiness for both event and non-event days.

Directly oversee the hiring, training, scheduling, performance management, and discipline of Premium Services staff in accordance with Legends Global policies and applicable union collective agreements.

Develop and implement departmental training programs focused on service standards, proper portioning, operational procedures, and continuous staff development.

Maintain responsibility for daily inventory controls, par levels, product security, and accurate monthly reporting.

Ensure full compliance with Legends Global health, safety, and sanitation policies, as well as all local and provincial regulations.

Establish, execute, and maintain premium-level service standards across all Suites and Catering operations.

Enforce all Legends Global operational policies, procedures, and service standards.

Ensure full compliance with alcohol service policies, including Legends Global and Rogers Centre regulations.

Manage and achieve financial objectives, including but not limited to cost of sales, labour management, inventory control, and revenue optimization.

Develop, implement, and maintain Premium Services standards related to room setup, food and beverage presentation, labeling, menu…