ESSENTIAL DUTIES AND RESPONSIBILITIES

• Support the Director of Food & Beverage with the overall planning, organization, and daily operation of the Food & Beverage department.
• Develop strong working knowledge of Momentus, including event information, Work Orders, event schedules, space assignments, service requirements, and operational changes.
• Participate in Work Order & BEO, event planning, and operational meetings and identify staffing, equipment, inventory, timing, service, and logistical requirements.
• Ensure full compliance with all alcohol service policies and monitor service during events to maintain 100% compliance.
• Assist in managing events from setup through breakdown, including communication with hourly staff, culinary teams, clients, and guests.
• Ensure the venue operates in a legal, efficient, professional, and profitable manner at all times.
• Generate, review, and analyze financial reports including budgets, forecasts, revenue analysis, labor costs, product costs, and profit and loss statements.
• Draft, review, and update policies and procedures as directed by the Director of F&B.
• Assist in reviewing contracts and implementing approved terms as directed by Director of F&B.
• Partner with the Director of Food & Beverage to analyze ticket sales and event projections to determine staffing needs and point-of-sale coverage.
• Conduct regular inspections to ensure quality, safety, and service standards are maintained.
• Ensure all required reports are completed accurately and submitted on time.
• Assist with training, coaching, and providing direction to F&B employees and contingent labor personnel.
• Maintain professional relationships with clients, show managers, vendors, suppliers, and guests to promote a positive image of the venue.
• Coordinate with Purchasing and department leadership regarding equipment, beverages, disposables, operating supplies, and other inventory requirements.
• Assist with inventory management, product movement, storage organization, receiving, and maintaining appropriate par levels for operational supplies.
• Help ensure food, beverages, equipment, and operating supplies are properly staged and distributed to event locations.
• Maintain organized storage, service, concession, and back-of-house areas and reinforce department standards for cleanliness, safety, accessibility, and inventory control.
• Conduct pre-event walkthroughs to verify event spaces, concession areas, service stations, bars, kitchens, storage areas, equipment, and staffing readiness.
• Troubleshoot operational issues in real time and coordinate solutions with F&B leadership, Culinary, Event Management, Engineering, Security, and other departments as necessary.
• Reinforce food safety, sanitation, workplace safety, responsible alcohol service, cash-handling, and company operating procedures.
• Assist with post-event reviews and document operational challenges, staffing concerns, service issues, and opportunities for process improvement.
• Perform other duties and special projects as assigned by the Director of Food & Beverage.

SUPERVISORY RESPONSIBILITIES

The Food & Beverage Operations Manager is expected to lead by example and maintain a highly visible presence during events. Success in this position requires a balance of strong planning and administration with a willingness to work alongside the team when operational demands require additional support.

Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities may 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        

• 3-5 years of progressively responsible food and beverage, hospitality, venue, convention center, catering, banquet, restaurant, or event operations experience preferred.
• Bachelor's degree in Hospitality Management, Food & Beverage Management, Business Administration, Event Management, or a related field preferred.
• 1-3 years of prior supervisory or management experience.
• Proficiency in Microsoft Word, Excel, and PowerPoint.
• Knowledge of retail point-of-sales (POS) systems, including operational procedures and policies.
• Strong understanding of food and beverage operations, including FOH, BOH, catering, concessions, stewarding, and event service.
• Prior experience coordinating large-scale events, banquets, concessions, catering, or high-volume food and beverage operations strongly preferred.
• Experience scheduling and managing contingent, temporary, or contract labor is highly desirable.
• Experience working with BEOs, Work Orders, and event management systems such as Momentus or similar platforms preferred.

SKILLS AND ABILITIES  

• Availability to work extended hours, including nights, weekends, and holidays as business needs require.
• Detail-oriented and highly organized, with the ability to multitask and delegate responsibilities when necessary.
• Excellent written and verbal communication skills, with the ability to prioritize tasks in a deadline-driven environment.
• Ability to lead, motivate, and develop teams while promoting an inclusive work environment.
• Strong problem-solving skills with the ability to resolve issues effectively and professionally.
• Ability to perform effectively under pressure for extended periods while maintaining professionalism.
• Practice safe work habits and follow all company safety policies, procedures, and regulations.
• Complete all required company-wide safety training and any additional job-specific safety training.
• Ability to interpret BEOs and translate event details into staffing and operational requirements.
• Strong workforce planning and scheduling skills.
• Ability to manage multiple events and changing priorities simultaneously.
• Strong organizational, planning, and follow-through skills.
• Ability to anticipate operational needs and identify potential challenges before an event begins.

COMPENSATION

Salary Range: $75,000 - $85,000 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 CONDITIONS

Location: On Site Hawai‘i Convention Center

PHYSICAL DEMANDS

The 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.

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.

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.