Food & Beverage Manager

The Food & Beverage Concessions Manager is responsible for the overall management of concessions operations, including warehouse, inventory systems, event execution, staffing, and financial performance. This role ensures efficient operations, accurate inventory control, strong guest experience, and profitability across all concessions platforms including stands, bars, kiosks, and portable locations.

• →Utilizes company systems for purchasing, inventory, payroll coding, and event setup/closeout.
• →Creates purchase orders and maintains accurate operational documentation.
• →Generates reports and provides operational data to Food & Beverage leadership as required.

• →Directly supervises concessions and warehouse staff.
• →Responsible for hiring, onboarding, training, scheduling, and performance management.
• →Addresses employee concerns, resolves operational issues, and fosters a positive team environment.

• Oversees all concessions operations including permanent stands, kiosks, portable carts, bars, and specialty activations.
• Leads event execution from planning through closeout, ensuring all locations are properly staffed, stocked, and operational.
• Practices MBWA (Management by Walking Around) during events to monitor performance, support staff, and engage with guests.
• Ensures all concession areas are clean, visually appealing, properly merchandised, and equipped with accurate signage.
• Drives exceptional guest experience by ensuring service standards are consistently met or exceeded.

• Manages Yellow Dog inventory system, including inventory counts, reconciliation, variance analysis, and reporting.
• Establishes and maintains inventory levels across warehouse and all concessions locations.
• Oversees warehouse organization, product flow, and inventory control procedures.
• Manages event forecasting, production planning, and pull sheet execution.
• Orders product and verifies deliveries for accuracy, quality, and completeness.
• Oversees operational use of POS, inventory systems, and self-service technology platforms.

• Maintains financial accountability for labor, food cost, inventory variances, and per-cap performance.
• Supports revenue growth through product placement, pricing strategy, and operational efficiency.
• Controls waste, shrinkage, and cost of goods through strong inventory practices.
• Analyzes sales and operational data to identify trends and improvement opportunities.

• Recruits, trains, schedules, and retains concessions and warehouse staff.
• Provides coaching, mentoring, and performance feedback to team members.
• Develops and maintains SOPs, training materials, and operational standards.
• Partners with Human Resources on hiring, employee relations, and performance management.

• Ensures compliance with all Health Department regulations, food safety standards, and alcohol service requirements.
• Enforces all Legends Global policies, procedures, and safety standards.
• Ensures proper handling, storage, and sanitation of all food and beverage products.

• Collaborates with Operations, Security, Finance, Marketing, and Catering teams to ensure seamless event execution.
• Coordinates with Executive Chef and Food & Beverage leadership to maintain product quality and service standards.

• Monitors industry trends and implements improvements to concessions offerings and service.
• Identifies operational efficiencies and opportunities for revenue growth.
• Assists in planning equipment upgrades, replacements, and facility improvements.

• Experience in concessions, large-scale events, or venue-based food & beverage operations.
• Experience with POS systems, inventory platforms, and operational technology.
• Strong analytical and problem-solving skills.

• Strong knowledge of food safety, sanitation, and workplace safety standards.
• Experience with inventory systems and reconciliation processes.
• Strong leadership and team management skills.
• Excellent communication, organizational, and interpersonal skills.
• Ability to manage multiple priorities in a fast-paced, event-driven environment.
• Strong financial awareness with the ability to manage costs and drive revenue.
• Professional demeanor and ability to handle confidential information.

• Bachelor’s degree in Hospitality Management, Business, or related field preferred
  OR
• Minimum of two (2) years of experience in food & beverage, concessions, or hospitality management

• ServSafe Manager Certification (within 30 days of hire)
• Alcohol Service Certification (within 30 days of hire)
• Allergen Awareness Certification (within 30 days of hire)

• Ability to stand and walk for extended periods
• Ability to lift and/or move up to 50 pounds
• Frequent bending, reaching, and repetitive motions
• Ability to perform computer-based work for extended periods

• Indoor and outdoor event environment
• Exposure to varying temperatures
• Fast-paced, high-volume setting
• Combination of operational floor work and office tasks

This job description outlines primary responsibilities and may be adjusted based on operational needs.