Director of Food & Beverage - Mesa Complex

THE ROLE: The Mesa Complex includes the Mesa Convention Center and the Mesa Amphitheater, and this role provides oversight and leadership across both locations. The Director of Food & Beverage is responsible for the effective and profitable oversight of all day-to-day food and beverage operations, including but not limited to concessions, banquets, catering sales, and premium services. The Director of Food & Beverage oversees all aspects of hospitality and operations, including guest experience, event innovation, financial performance, sales, and revenue generation, while delivering a strong return on investment for key stakeholders. The Director of Food & Beverage ensures that Legends' high standards of hospitality are consistently met, with a focus on exceeding guest expectations and driving increased profitability. Additionally, the Director of Food & Beverage holds the leadership team accountable for executing strategy and actively supports their professional growth and development.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Uphold and enforce Legends Global standards of quality, service, and performance. Continuously enhance and innovate guest experience for F&B offerings, service delivery, technology, and communications. Do so while balancing creativity with operational feasibility. Serve as the primary point of contact for all client and ownership communications related to food and beverage services, ensuring alignment with organizational objectives. Foster strong, collaborative relationships with clients, ownership, business partners, leagues, and key stakeholders. Lead, develop, and inspire a cohesive management team. Ensure all department leaders are delivering on their role expectations and goals. Develop and execute annual operating and capital budgets that support a fiscally sound operation, including labor forecasting, product mix, pricing strategy, and cost controls. Oversee the operational budget and monthly P&L performance; ensure accurate, timely financial reporting, forecasting, and variance analysis. Review and submit all required financial reports, monthly projections, and inventory reconciliations. Ensure accurate timekeeping, scheduling, and labor management for team members. Maintain accountability for inventory controls, accounts payable, and accounts receivable across all departments. Lead weekly food and beverage operations meetings with executive leadership and key stakeholders to review performance, initiatives, and upcoming events. Oversee procurement and vendor management, working closely with distributors and suppliers to secure products, services, and equipment necessary to execute events. Manage relationships with subcontractors, concessionaires, and nonprofit partners to ensure contractual compliance and service excellence. Ensure full compliance with federal, state, and local regulations, including alcohol service, food safety, OSHA, payroll, employment, EEO, and Legends Global policies. Establish and maintain safety, sanitation, and quality assurance programs, partnering with local health departments and alcohol beverage control authorities. Oversee the maintenance, repair, and lifecycle management of all operational assets, for example foodservice equipment, POS systems, and uniforms. Maintain and refresh core food and beverage programs annually to reflect fan preferences, seasonal trends, and club identity. Participate in event production and operations meetings, ensuring timely communication of critical information to the management team. Ensure all food service equipment is maintained in proper working conditions to support safe and efficient operations. Execute all contractual obligations in accordance with client and Legend Global agreements. Perform additional related duties and responsibilities as required to support facility operations and organizational objectives. SUPERVISORY RESPONSIBILITIESCarries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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 accommodation may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCEThe ideal candidate will have a bachelor's degree with a minimum of 5 years' management experience in the contract foodservice industry, preferably in for a convention center and live entertainment venues. Ideal candidates must have experience in high volume, foodservice operations, preferably in concessions or banquets fo