Director of Food and Beverage

**THE ROLE: Director of Food & Beverage****LOCATION: Hawaii Convention Center | Honolulu, HI****ABOUT LEGENDS GLOBAL**Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated suite of premium services through a white-label model that keeps our partners front and center — from feasibility and project development to sales, partnerships, hospitality, merchandise, venue management, and world-class content and booking. With a global network of more than 450 venues, hosting 20,000 events and welcoming 165 million guests annually, Legends Global brings unmatched scale, expertise, and connectivity to help our partners grow. The Legends Global Way guides how we operate: Align, Scale, Connect, Team, Win — shared success, repeatable systems, connected solutions, unstoppable teams, and wins that are earned every day. **About the Role**The Director of Food & Beverage leads all food and beverage operations at the Hawaii Convention Center, including banquets, catering, concessions, premium services, and large-scale events. This role is responsible for operational execution, financial performance, staffing, inventory management, budgeting, and guest satisfaction. Using Momentus and Banquet Event Orders (BEOs), the Director develops staffing, service, and operational plans to ensure successful event execution. Working closely with culinary, event management, finance, operations, and HR teams, this leader drives service excellence, cost control, team development, and continuous improvement while maintaining a visible, hands-on presence during events.**WHAT YOU’LL DO (KEY RESPONSIBILITIES & OUTCOMES)*** 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. The Director may be required to step into floor-level operational duties when staffing shortages, service demands, or other event needs require additional support.* Perform other related duties as assigned and provide operational support to other departments or locations as business needs require. **KEY LEADERSHIP ATTRIBUTES**Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. #J-18808-Ljbffr