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The General Manager is responsible for the effective and profitable oversight of all day-to-day venue operations, including but not limited to concessions, catering, and premium services. Serving as the property’s primary strategic business leader, the General Manager 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.
Job Responsibility:
Uphold and enforce Legends Global standards of quality, service, and performance
Enhance and innovate the guest experience for F&B offerings, service delivery, technology, and communications
Serve as the primary point of contact for all client and ownership communications related to food and beverage services
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
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
Maintain accountability for inventory controls, accounts payable, and accounts receivable
Lead weekly food and beverage operations meetings
Oversee procurement and vendor management
Manage relationships with subcontractors, concessionaires, and nonprofit partners
Ensure full compliance with federal, state, and local regulations
Establish and maintain safety, sanitation, and quality assurance programs
Oversee the maintenance, repair, and lifecycle management of all operational assets
Maintain and refresh core food and beverage programs annually
Participate in event production and stadium operations meetings
Ensure all foodservice equipment is maintained in proper working condition
Execute all contractual obligations
Perform additional related duties and responsibilities as required
Requirements:
Bachelor’s degree
Minimum of 10 years’ management experience in the contract foodservice industry
Experience in high volume, foodservice operations, preferably in concessions or premium services for a sports/entertainment venue
Experience overseeing the sale of alcohol
Excellent written and verbal communication skills
Ability to multi-task and prioritize in a deadline-oriented environment
Proficiency in Microsoft Word, Excel, and PowerPoint and POS Systems
Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
Must be flexible to work extended hours including late nights, weekends, and holidays
Highly organized, self-motivated individual who can work independently
Strong leadership skills
Some physical exertion required
Supervisory experience including interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems
Nice to have:
Previous P&L accountability and/or contract-managed service experience preferred
Experience preferably for a sports and entertainment venue
What we offer:
Medical, dental, vision, life and disability insurance