Food & Beverage Manager Ontario Convention Center

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 Ontario Convention Center. This role oversees front-of-house operations, team leadership, inventory management, service standards, and financial performance while ensuring exceptional guest experiences during all events.

Reports To

Director of Food & Beverage

Compensation & Location

$73,000 - $76,000 annually, commensurate with experience and qualifications, plus comprehensive benefits. Ontario Convention Center | Ontario, California

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 & Education Requirements

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred
• Minimum of five (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/Certification

• 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 communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment

Physical and Environmental Requirements

• Tasks are performed with moderate supervision without assistance for 40% of the workday; pushing and pulling doors open, lifting, stooping, bending and lifting at least 50 lbs
• Walking for long distances for more than 50% of workday
• This position may require work inside or outside of the building, as needed by events
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Employees may be scheduled to work until 12:00am or later
• Must be able to pass background
• Employee should use precautions & follow safety guidelines