FOOD & BEVERAGE MANAGER

POSITION: Food & Beverage Manager
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
FLSA STATUS: Exempt, Full-Time

Legends Global, the world’s leading venue management and services company, has an immediate opening for a full-time Food & Beverage Manager in Richmond, Virginia.

Under the direction of the Director of Food & Beverage, the Food & Beverage Manager’s primary responsibilities include the following functions in accordance with Legends Global policies at Dominion Energy Center (Carpenter Theatre, Mooney Hall, and Gottwald Playhouse).

The Food & Beverage Manager is responsible for the effective management and operation of venue concessions, including event planning support, scheduling, food preparation and production, inventory, cash control, compliance with alcohol service policies, cleaning, safety, guest service, employee and volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Train, schedule, and supervise concessions food and beverage staff at concession stands and private event bars.
• Serve as Banquet Manager for Donor’s Lounge events, as needed.
• Provide a high level of event oversight, technical proficiency, and operational and personnel support to ensure the smooth operation of assigned events.
• Assist with reconciling concessions and private event bar paperwork for each event.
• Maintain appropriate inventory levels using prior sales history.
• Monitor compliance with health and fire regulations regarding food preparation and service.
• Ensure all point-of-sale (POS) systems are in proper working condition before each event.
• Understand front-of-house (FOH) and back-of-house (BOH) POS operations.
• Operate the POS system and finalize event transactions.
• Review product quality before items are served to customers.
• Ensure compliance with health codes and liquor laws.
• Establish and maintain positive client relationships.
• Perform setup duties, including but not limited to verifying opening inventory, assigning duties to concession workers (employees and volunteers), ensuring sanitation standards are met, verifying that each location is fully operational, confirming food production levels meet projected guest attendance, and ensuring that Legends Global employees and nonprofit organization (NFP) stand leaders follow proper cash distribution and handling procedures.
• Provide a high level of oversight and operational expertise to ensure the smooth, efficient, and profitable execution of events.
• Manage and operate all venue concessions before, during, and after events.
• Perform duties including staff scheduling, employee check-in, equipment inspections, POS monitoring and troubleshooting, vault duties, guest complaint resolution, training, food production, cleanup, post-event reconciliation and reporting, and any other duties assigned by the Director.
• Be willing to cover any open position to ensure locations remain fully operational and company standards for speed of service and guest satisfaction are met. Assist with Premium Services operations and event needs as directed by the Director.
• Ensure all venue policies, procedures, and practices are followed, including compliance with alcohol service requirements, food handling and sanitation guidelines, and general safety policies and procedures.
• Immediately report alcohol service or other compliance issues to the Director.
• Complete post-event evaluations, compile data, track monetary and product shortages, generate reports, and serve as a resource for POS applications, training, and hardware issues.
• Ensure the work environment is safe and free from harassment and discrimination. Immediately address safety concerns, potential hazards, accidents, and incidents.
• Immediately communicate safety and health issues to management.
• Ensure event staff and volunteers understand workplace expectations. Provide ongoing assistance, training, and mentoring; promote a positive, enthusiastic, and cooperative work environment by working alongside staff and volunteers; reinforce procedures and practices; lead by example; and provide ongoing constructive feedback.
• Perform all other duties as assigned.

QUALIFICATIONS

• Demonstrate strong attention to detail.
• Possess good oral and written communication skills.
• Demonstrate the ability to add, subtract, multiply, and divide.
• Possess strong customer service skills.
• Adapt to changes in the work environment and manage competing demands, frequent changes, delays, and unexpected events.
• Possess strong interpersonal skills.
• Demonstrate good organizational skills.
• Comply with applicable health codes.

EDUCATION AND WORK EXPERIENCE

• Two years of customer service experience.
• Concessions management experience required.
• Two years of food and beverage management experience required.
• ServeSafe Manager Certification required.
• Proficiency in Microsoft Office, including Excel.

PHYSICAL DEMANDS

• Daily lifting and carrying of up to 50 pounds for periods of up to five minutes at a time.
• Frequent reaching, standing, walking, and stooping.
• Ability to perform work requiring repetitive eye-hand coordination.

WORKING ENVIRONMENT/CONDITIONS

• High noise levels.
• Exposure to varying weather conditions.
• Frequent movement between indoor and outdoor environments throughout the day.
• Exposure to heat, cold, dust, pollen, and fumes.

HOURS OF WORK AND TRAVEL REQUIREMENTS

Must be able to work extended and/or irregular hours, including nights, weekends, and holidays, as needed.

COMPENSATION: $50,000–$55,000 annually

NOTE

The essential responsibilities of this position are described under the headings above and may be subject to change at any time due to reasonable accommodation or other business needs. This document does not state or imply that these are the only duties to be performed by the employee occupying this position.