Food & Beverage Manager Toyota Arena at ASM Global

Job description

Job Title: Food and Beverage Manager Toyota Arena Department: Food & Beverage Reports To: Director of Food & Beverage FLSA Status: Salaried Exempt Compensation: $73,000- $76,000 annually, commensurate with experience and qualifications, plus comprehensive benefits. Location: Toyota Arena | Ontario, California LEGENDS GLOBAL 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! Position Overview Under the direction of the Director of Food & Beverage, the Food & Beverage Manager is responsible for the day-to-day operation and profitability of assigned venues within Toyota Arena. This role oversees front-of-house operations, team leadership, inventory management, service standards, and financial performance while ensuring exceptional guest experiences during all events. Essential Responsibilities Accountable for all Front-of-House (FOH) team members assigned to the venue(s). Implement training programs to ensure high-quality service aligned with Legends Global brand standards and maintain strong product knowledge among team members. Monitor customer satisfaction during events and resolve guest concerns promptly and professionally. Direct and administer operational controls for FOH operations to ensure efficiency and profitability. Manage assigned venue(s) to budget revenue, food cost, expenses, headcount, and profitability. Review monthly financial performance and explain any variances while implementing corrective action plans as needed. Collaborate with the venue Chef and Sales Manager to ensure menu offerings remain appealing to guests while maintaining food cost targets. Maintain accurate inventory and monitor product handling to prevent waste and loss. Ensure venue cleanliness, sanitation, and safety standards meet all regulatory requirements. Coordinate with facilities teams to maintain equipment and arrange repairs or replacement when needed. Perform other duties as assigned to support efficient department operations. Experience/Training/Education Requirements: Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred. Minimum of three (5) years of venue or related hospitality experience required. Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above. Progressive supervisory experience required License/Certificate: • SERV Safe / Food Handler Certification Skills & Competencies: Provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork Ability to work with minimal supervision Ability to interact with all levels of customers and staff including management Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours Communicate effectively both verbally and in writing with all staff and vendors. Be detail oriented Always present a professional appearance and demeanor during the workday Excellent organizational and planning skills Excellent c