Director of Food & Beverage

Legends Global•Hampton, VA

About The Position

The Food & Beverage Director is responsible for overseeing all food and beverage production and service within the facility. This role directly supervises the Executive Chef, Sous Chef, Banquet Manager, and managers of all other outlets (snack bars, concessions, etc.). The Director manages budgets, hires and develops staff, ensures compliance with all safety and sanitation standards, and applies strategic marketing principles to consistently exceed guest expectations.

Requirements

Bachelor’s Degree in Business, Hospitality, Public Administration, or related field (or equivalent combination of education and experience).
Minimum of 2 years leadership experience in arena or large-scale food & beverage operations.
Experience with contract negotiation, purchasing, labor relations, and union environments (if applicable).
Strong leadership, interpersonal, and communication skills.
Ability to manage confidential information with discretion.
Proven ability to anticipate challenges and implement corrective actions quickly.
Knowledge of hospitality, convention center, arena, or entertainment venue food & beverage operations.
Strong customer service and hospitality focus.
Effective conflict resolution, team motivation, and supervisory skills.
Knowledge of public relations, event planning, safety regulations, and compliance requirements.
Ability to work effectively under pressure with multiple priorities.
Proficiency with MS Office Suite (Word, Excel, Outlook).
Ability to work flexible hours, including nights, weekends, and holidays.
Professional appearance and demeanor.
Ability to travel as needed.

Nice To Haves

Executive Chef experienced preferred.
Familiarity with POS systems and inventory management software preferred.

Responsibilities

Develop, monitor, and adjust annual budgets for all food and beverage outlets.
Oversee hiring, training, orientation, and professional development of department staff.
Ensure compliance with all safety, sanitation, energy, and preventive maintenance standards.
Implement and monitor cost control procedures and standard operating policies.
Approve menus, staffing plans, job descriptions, and scheduling procedures.
Manage purchasing, receiving, inventory, and vendor relations to ensure quality and cost-effectiveness.
Research and evaluate new products, preparation techniques, and presentation styles.
Collaborate daily with the Executive Chef, Sales, Marketing, Concessions, and Purchasing/Warehouse teams.
Oversee guest service, address complaints, and ensure a high level of customer satisfaction.
Plan and promote events, banquets, and outlet-specific marketing initiatives.
Develop wine lists and sales promotions for beverage programs.
Ensure compliance with federal, state, and local food safety, alcohol service, and labor laws.
Supervise remodeling, refurbishment, and upgrades to F&B areas.
Approve payroll, invoices, reservations systems, entertainment, and event programming.
Maintain accurate records of sales, special events, and financial reporting for POS reconciliation.
Uphold company standards for appearance, cleanliness, and staff dress codes.
Ensure compliance with all federal, state, and local employment regulations.
Recruit, train, supervise, and evaluate managers and supervisory staff.
Foster cooperative working relationships with staff, union representatives (if applicable), tenants, and the public.
Evaluate and recommend operational improvements to better meet customer needs.