Director of Food & Beverage

ASM Global•Honolulu, HI

8d•$140,000 - $150,000•Onsite

About The Position

This role provides overall leadership and direction for all Food & Beverage operations, including banquets, catering, concessions, premium services, and large-scale event execution. The Director will review and manage BEOs, develop staffing plans, lead and develop team members, and partner with various departments to ensure seamless event execution. Responsibilities also include overseeing inventory, monitoring budgets, ensuring compliance with policies and standards, and maintaining high standards of cleanliness and organization. The Director will lead pre-event meetings, oversee service execution, and support recruitment and training. A hands-on presence is expected during event setup, execution, and closeout, with the ability to step into floor-level operational duties as needed. Other related duties and operational support to other departments may be assigned.

Requirements

Bachelor’s degree in Hospitality Management, Food & Beverage Management, Business Administration, Culinary Arts, or a related field preferred; equivalent combination of education and relevant experience may be considered.
Minimum of 5–7 years of progressively responsible food and beverage management experience, preferably within a convention center, arena, stadium, hotel, resort, catering, or other high-volume event environment.
Minimum of 3 years of experience leading managers, supervisors, and large hourly or contingent workforces.
Demonstrated experience with large-scale event planning and execution, banquet operations, concessions, catering, inventory control, labor planning, budgeting, forecasting, and cost management.
Experience interpreting and executing Banquet Event Orders (BEOs) and working with event management systems such as Momentus strongly preferred.
Working knowledge of food safety, sanitation, responsible alcohol service, workplace safety, cash handling, and applicable regulatory requirements.
Strong proficiency with Microsoft Office and the ability to learn and effectively utilize operational, scheduling, inventory, point-of-sale, and event management systems.
Strong leadership and people-management skills with the ability to direct, motivate, coach, and develop diverse teams in a fast-paced environment.
Excellent organizational and time-management skills with the ability to manage multiple events, priorities, deadlines, and changing operational needs simultaneously.
Strong knowledge of large-scale food and beverage operations, banquet and catering service, concessions, inventory controls, labor planning, and event execution.
Ability to read, interpret, and operationalize BEOs and event information to develop effective staffing, equipment, product, and service plans.
Strong financial acumen with experience managing budgets, forecasts, labor costs, food costs, inventory, and departmental performance.
Effective communication and interpersonal skills with the ability to work collaboratively across departments and build positive relationships with clients, vendors, team members, and guests.
Sound judgment and problem-solving skills with the ability to make timely decisions and respond effectively to operational challenges and guest concerns.
Demonstrated commitment to guest service, safety, sanitation, regulatory compliance, and operational excellence.
Ability to maintain professionalism, composure, and attention to detail during high-volume events and periods of significant operational demand.
Flexibility to work evenings, weekends, holidays, and extended hours based on the Convention Center’s event schedule and business needs.

Nice To Haves

Experience interpreting and executing Banquet Event Orders (BEOs) and working with event management systems such as Momentus strongly preferred.

Responsibilities

Provide overall leadership and direction for all Food & Beverage operations, including banquets, catering, concessions, premium services, and large-scale event execution.
Review and manage BEOs through Momentus to ensure proper planning, staffing, equipment, inventory, and operational readiness for each event.
Develop staffing plans and schedules based on event demand, including coordination and oversight of contingent labor needs.
Lead, coach, train, and develop management and hourly team members while reinforcing service standards, accountability, safety, and employee engagement.
Partner with culinary, purchasing, event management, operations, finance, and other departments to ensure seamless event execution and effective cross-functional communication.
Oversee inventory management, storage organization, requisitions, par levels, purchasing controls, and product utilization to support operational efficiency and cost control.
Monitor departmental budgets, forecasts, labor costs, food and beverage costs, inventory variances, and other key financial performance indicators.
Ensure compliance with company policies, food safety and sanitation standards, responsible alcohol service requirements, payment card security, workplace safety, and incident reporting procedures.
Maintain high standards of cleanliness, organization, maintenance, and readiness throughout all Food & Beverage service, storage, and equipment areas.
Lead pre-event and pre-shift meetings, oversee service execution during events, and proactively address guest, client, or operational concerns.
Support recruitment, onboarding, training, performance management, and succession planning for Food & Beverage team members.
Maintain a visible, hands-on presence during event setup, execution, and closeout, working alongside team members as needed to ensure the operational plan is carried out successfully.
Perform other related duties as assigned and provide operational support to other departments or locations as business needs require.