Food & Beverage Manager ONT Field

Food and Beverage Manager

Under the direction of the Director of Food & Beverage, the Food & Beverage Manager is responsible for delivering seamless, elevated guest experience across the venue's hospitality areas. This position leads all aspects of day-of fulfillment for food and beverage service, including event setup, staff oversight, and guest interaction. Working in close partnership with the Premium Sales Manager, and Event Manager, the F&B Manager ensures all client expectations, and event-day logistics are flawlessly executed.

Essential Responsibilities

• Accountable for all Front-of-House (FOH) team members assigned to the venue(s).
• Lead all event-day fulfillment for all F&B spaces included but not limited to concessions, premium spaces, suites, loge boxes, VIP clubs, and backstage/VIP areas.
• Implement training programs to ensure high-quality service aligned with Legends Global brand standards and maintain strong product knowledge among team members.
• Monitor customer satisfaction during events and resolve guest concerns promptly and professionally.
• Direct and administer operational controls for FOH operations to ensure efficiency and profitability.
• Manage assigned venue(s) to budget revenue, food cost, expenses, headcount, and profitability.
• Review monthly financial performance and explain any variances while implementing corrective action plans as needed.
• Collaborate with the venue Chef and Sales Manager to ensure menu offerings remain appealing to guests while maintaining food cost targets.
• Maintain accurate inventory and monitor product handling to prevent waste and loss.
• Ensure venue cleanliness, sanitation, and safety standards meet all regulatory requirements.
• Coordinate with facilities teams to maintain equipment and arrange repairs or replacement when needed.
• Perform other duties as assigned to support efficient department operations.

Experience/Training/Education Requirements:

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred.
• Minimum of 35 years of progressive experience in food and beverage or hospitality operations required
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.
• Progressive supervisory experience required

License/Certificate:

SERV Safe / Food Handler Certification (required within 30 days of hire)

Skills & Competencies:

• Provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors.
• Be detail oriented
• Always present a professional appearance and demeanor during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service.
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment

Physical and Environmental Requirements:

Tasks are performed with moderate supervision without assistance for 40% of the workday; pushing and pulling doors open, lifting, stooping, bending and lifting at least 50 lbs. Walking for long distances for more than 50% of workday. This position may require work inside or outside of the building, as needed by events. Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Employees may be scheduled to work until 12:00am or later. Must be able to pass background. Employee should use precautions & follow safety guidelines.