SUMMARY:
As the world's leading venue management company and producer of live event experiences, Legends Global partners with more than 350 venues worldwide. Operating and investing in some of the world's most recognized stadiums, arenas, convention centers, and performing arts venues requires exceptional talent, operational excellence, and a commitment to creating extraordinary guest experiences.
Legends Global has an immediate opening for a Food & Beverage Manager – Catering Sales at Century II Performing Arts & Convention Center. This position is responsible for the overall leadership, management, and profitability of all food and beverage operations, including concessions, mobile carts, catering, culinary services, beverage operations, catering sales, event planning, client relations, financial performance, and team development.
The Food & Beverage Manager serves as both an operational leader and sales professional, driving revenue growth while ensuring exceptional service execution.
DUTIES AND RESPONSIBILITIES:
Direct and oversee the daily operations of all Food & Beverage services, including concessions, catered events, culinary operations, and beverage services.
Develop and implement food and beverage operational procedures, service standards, and financial controls.
Ensure compliance with all health department regulations, food safety standards, sanitation requirements, and responsible alcohol service guidelines.
Manage purchasing, receiving, inventory controls, and distribution of products for concessions and catered events.
Establish and maintain cost control procedures related to food, beverage, labor, and operating expenses.
Monitor and control spoilage, waste, and other cost-of-sales factors.
Review product quality, presentation standards, and guest satisfaction to ensure exceptional service delivery.
Evaluate and implement current culinary, beverage, and concession trends to enhance guest experiences and maximize revenue.
Conduct menu development, recipe standardization, menu costing, and pricing analysis.
Create food and beverage sales projections, budgets, forecasts, and operational reports.
Review and authorize departmental payroll and labor expenditures.
Prepare and analyze sales, inventory, cost, labor, and per-capita spending reports.
Monitor departmental revenue, labor costs, inventory levels, profit margins, and operating expenses.
Analyze sales trends and implement strategies to increase profitability and operational efficiency.
Support achievement of departmental financial goals, including revenue growth, labor management, and cost controls.
Ensure event pricing, labor scheduling, and service plans align with established profitability objectives.
Review event performance and implement recommendations for continuous improvement.
Position requires the ability to work at all Legends Global facilities in Wichita and Andover as needed.
Work extended and/or irregular hours including nights, weekends and holidays as needed.
Other duties and responsibilities may be assigned.
CATERING SALES & BUSINESS DEVELOPMENT:
Drive catering revenue through networking, relationship building, and business development efforts.
Generate new catering opportunities from corporate clients, associations, promoters, wedding clients, social organizations, and community groups.
Respond promptly to catering inquiries and prepare customized proposals, menus, pricing packages, and event solutions.
Conduct facility tours and showcase venue capabilities, event spaces, menus, and service offerings.
Sell food, beverage, and event services while maximizing revenue opportunities through menu enhancements, upgrades, and specialty services.
Establish and maintain strong client relationships that generate repeat business and referrals.
Meet or exceed established catering sales goals, booking objectives, and revenue targets.
Maintain accurate sales forecasts, booking reports, and client records utilizing event management systems.
Monitor industry trends, competitor offerings, and market opportunities to enhance sales performance.
EVENT PLANNING & CLIENT RELATIONS
Serve as the primary client contact from initial inquiry through event completion.
Develop event proposals, contracts, banquet event orders (BEOs), menus, and event timelines.
Consult with clients regarding objectives, budgets, menus, service expectations, and event logistics.
Coordinate event details with culinary, beverage, operations, event management, production teams, and venue partners.
Conduct pre-event planning meetings and post-event follow-up to ensure client satisfaction.
Oversee successful execution of all catered events and food & beverage services.
Address client concerns promptly and professionally while maintaining strong customer relationships.
Ensure all event details are properly communicated to operational teams for flawless execution.
CONVENTION CENTER & PERFORMING ARTS VENUE RESPONSIBLITIES:
Understand and manage the unique requirements of conventions, trade shows, concerts, theatrical performances, galas, banquets, meetings, and special events.
Coordinate food and beverage operations for large-scale events involving multiple service locations and complex event timelines.
Collaborate effectively with event managers, production teams, promoters, vendors, clients, and venue partners.
Operate successfully within a fast-paced, event-driven environment requiring flexibility, professionalism, and strong organizational abilities.
Work flexible schedules, including evenings, weekends, holidays, and extended hours as required by event activity.
SUPERVISORY RESPONSILBILITIES:
Directly supervise Assistant Food and Beverage Manager. Oversee catering staff, part-time and NPO’s as needed. Carries out supervisory responsibilities in accordance with Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.
EDUCATION AND/OR EXPERIENCE:
Minimum of three (3) years of management experience in Food & Beverage, Catering Sales, Hospitality, Event Management, or a related field, or an equivalent combination of education and experience.
Demonstrated experience managing food and beverage operations, catering services, inventory control, labor management, and cost controls.
Experience driving catering sales and developing client relationships.
Strong knowledge of banquet operations, menu planning, food preparation procedures, and event execution.
Experience with budgeting, forecasting, payroll administration, and financial reporting.
Strong supervisory and leadership experience with demonstrated success developing teams and management-level employees.
Excellent customer service and relationship-building skills.
Exceptional organizational, planning, and multitasking abilities.
Strong written, verbal, interpersonal, and presentation skills.
Proficiency with Microsoft Office applications and event management software.
Must be able to pass background/credit check.
Ability to work evenings, weekends, and holidays as required.
ServSafe Food Manager Certification, Food Allergen Certification, and Alcohol Service Certification, or the ability to obtain.
SKILLS:
Strong leadership and team development abilities.
Sales-driven and results-oriented mindset.
Excellent negotiation and closing skills.
Financial and business acumen.
Strong customer service orientation.
Exceptional attention to detail.
Effective conflict resolution and problem-solving abilities.
Outstanding communication and interpersonal skills.
Ability to manage multiple projects and events simultaneously.
Strong organizational and planning capabilities.
Professional presence and sound decision-making skills.
Ability to remain calm and effective under pressure.
Collaborative and team-focused leadership style.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to handle and count coins and currency. The person must be able to climb stairs and walk long distances to access all seating. Specific vision abilities required by this job include close vision.
NOTE: The essential responsibilities of this position are desc