Assistant Food & Beverage Director, Catering

POSITION:                     Asst. Director of Food & Beverage, Catering

DEPARTMENT:            Food & Beverage

REPORTS TO:               General Manager & Regional Director of F&B

FLSA STATUS:              Full-Time, Exempt

VENUES:                        The Oncenter

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

THE ROLE

The Asst. Director of Food & Beverage, Catering provides strategic leadership and hands-on operational oversight for all F&B Catering operations at The Oncenter. This includes catering, menu development, financial performance, and staffing. This role is responsible for driving revenue, controlling costs, ensuring compliance, and delivering exceptional guest and client experiences across all events and daily operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee the planning, coordination, and execution of all catering operations for private events, meetings, receptions, banquets, galas, and special events.

• Develop and manage departmental budgets, forecasts, and financial performance, including revenue and expense tracking.

• Analyze key performance metrics such as food sales, attendance, and labor costs to drive operational efficiency and cost control.

• Plan and execute event operations, including scheduling, staffing, ordering, and post-event evaluations.

• Establish and maintain operational standards to ensure consistency, quality, and exceptional guest service.

• Ensure compliance with all local, state, and federal health, safety, and liquor regulations.

• Inspect facilities and equipment to maintain regulatory compliance and operational readiness.

• Supervise and develop Food & Beverage management staff, including performance management, coaching, and training.

• Partner with Human Resources on hiring, onboarding, employee relations, and development initiatives.

• Maintain positive employee and labor relations, including adherence to union contracts.

• Oversee payroll processing and labor coordination, including working with temporary staffing agencies as needed.

• Collaborate with finance and other departments to ensure alignment with company policies and operational goals.

• Support business development efforts by identifying opportunities for new clients, partnerships, and revenue streams.

• Promote food and beverage services to internal and external clients to drive account growth.

• Participate in planning meetings and serve as a key stakeholder in event and operational strategy.

• Perform other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND EXPERIENCE

• Bachelor’s degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field preferred.

• Minimum five (5) years industry experience in a management level position with three (3) of those years in a management function within a large venue, arena, convention center, or hospitality environment; or equivalent combination of education and experience.

• Experience with POS systems, inventory systems, scheduling, and Microsoft Office.

• Strong, demonstrated experience in budgeting, forecasting, labor management, and operational planning.

• Experience with