Director of Food & 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.

WHAT YOU BRING (QUALIFICATIONS & EXPERIENCE)

EDUCATION AND/OR EXPERIENCE        

• 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.

SKILLS AND ABILITIES  

• 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.

WORK ENVIRONMENT & TRAVEL

• This role is based on site in Honolulu, HI
• Flexibility to work evenings, weekends, holidays, and extended hours based on the Convention Center’s event schedule and business needs is required

At Legends Global, our people power every success. You’ll work alongside exceptional talent, learn from world-leading experts, and contribute to projects that set the standard across sports, entertainment, hospitality, and live experiences. If you’re driven to operate at the highest level, build with purpose, and help partners win on the biggest stages, you’ll thrive here.

COMPENSATION

The salary range for this position is $140,000 - $150,000 commensurate with experience, skills, and qualifications. This role is also bonus eligible. Legends Global offers a competitive total rewards package, including medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. 

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

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