Saffire, LLC

Operations

• The Operations Supervisor will be responsible for supervising all activities within the venue operations department while maintaining a specific focus on the guest experience and day to day operations.
• Assist in staffing, scheduling, training, and counseling of event and warehouse staff.
• Directly manage event day staff while having direct interaction with customers.
• Maintain and control high volume food and beverage inventory.
• Lead venue operations with direction of the general manager.
• Support general manager with supervision of staff.
• Train, educate, and enforce responsible service of alcoholic beverages and evaluate compliance within corporate procedures.
• Develop and enforce standards for service, sanitation, and product and food quality.
• Ensure all cash handling procedures are documented and enforced.
• Ability to interact with co-workers in order to assure compliance with company service standards, inventory, and cash control procedures.
• Conduct physical audit of inventory and product, research and perform reconciliations.

Operations Supervisor

• Lead and manage location leaders, regional managers, and other senior staff across multiple properties within the assigned region.
• Provide mentorship, guidance, and support to regional leadership teams, fostering a culture of excellence in service, quality, and performance.
• Act as a liaison between senior corporate leadership and property-level operations to ensure alignment with company vision, goals, and objectives.
• Develop and implement short-term and long-term strategies to drive revenue growth, guest satisfaction, and operational efficiency.
• Identify market trends and competitive threats within the region to ensure properties maintain a competitive edge.
• Lead efforts in enhancing brand presence and reputation within the region by ensuring consistent service delivery and customer satisfaction.
• Manage regional budget and financial performance for all properties, ensuring adherence to revenue and expense targets.
• Review and analyze financial statements, operating costs, and other key performance indicators (KPIs) to maximize profitability.
• Collaborate with the General Managers, Vice President of Operations and Finance department to prepare forecasts, budgets, and capital expenditure plans.
• Oversee operations of all properties within the region, ensuring efficient and effective implementation of policies and procedures.
• Conduct regular property visits to monitor operational performance, quality assurance, and guest satisfaction.
• Ensure compliance with all regulatory, safety, and environmental standards.
• Champion initiatives to improve guest experience and maintain high levels of guest satisfaction across the region.
• Ensure consistency in service standards and quality across all properties, regularly reviewing feedback and addressing any concerns.
• Drive employee engagement initiatives to build a motivated and high-performing team.
• Foster a culture of continuous improvement through training programs and leadership development.
• Ensure all properties within the region adhere to brand standards and uphold the company’s mission and values.

Regional Vice President – Operations

• Lead and manage location leaders, regional managers, and other senior staff across multiple properties within the assigned region
• Provide mentorship, guidance, and support to regional leadership teams, fostering a culture of excellence in service, quality, and performance
• Act as a liaison between senior corporate leadership and property-level operations to ensure alignment with company vision, goals, and objectives
• Develop and implement short-term and long-term strategies to drive revenue growth, guest satisfaction, and operational efficiency
• Identify market trends and competitive threats within the region to ensure properties maintain a competitive edge
• Lead efforts in enhancing brand presence and reputation within the region by ensuring consistent service delivery and customer satisfaction
• Manage regional budget and financial performance for all properties, ensuring adherence to revenue and expense targets
• Review and analyze financial statements, operating costs, and other key performance indicators (KPIs) to maximize profitability
• Collaborate with the General Managers, Vice President of Operations and Finance department to prepare forecasts, budgets, and capital expenditure plans
• Oversee operations of all properties within the region, ensuring efficient and effective implementation of policies and procedures
• Conduct regular property visits to monitor operational performance, quality assurance, and guest satisfaction
• Ensure compliance with all regulatory, safety, and environmental standards
• Champion initiatives to improve guest experience and maintain high levels of guest satisfaction across the region
• Ensure consistency in service standards and quality across all properties, regularly reviewing feedback and addressing any concerns
• Drive employee engagement initiatives to build a motivated and high-performing team
• Foster a culture of continuous improvement through training programs and leadership development
• Ensure all properties within the region adhere to brand standards and uphold the company’s mission and values

Regional Vice President of Operations – South East

• Standardizes culinary SOPs to support food quality, cost control, speed of service, and innovation aligned with Executive Leadership objectives
• Effectively coordinate and work with the Regional Executive Chef/VP Culinary and SVP Culinary to achieve culinary operational excellence with common goals
• Develop SOPs for menu execution, costing, and inventory management
• Must be able to gain respect and credibility to influence operations personnel and enforce standards
• Excellent verbal and written communication skills
• Support Culinary standards with operations and finance
• Ensure food safety and sanitation compliance
• Support scalable culinary innovation with SVP and VP of Culinary innovation
• Work with VP of Culinary Innovation on development of standardized recipes for all menu items
• Ensure that recipes are accurate and updated as needed
• Ensures that all food products prepared meet the established specifications and standards
• Ensure that Legends Global purchasing standards and vendors are being utilized and upheld
• Lead culinary onboarding during new business transitions
• Vendor identification and set up aligned with Legends Global Standards and in conjunction with Culinary and Purchasing leaders
• Deploy menus, costing tools, and inventory standards
• Train + Implement BOH inventory system (yellow dog)
• Contribute to the ongoing development and implementation of Legends Culinary Programs, Build Sheets and Specifications
• Ensure full compliance and effectiveness of the HACCP (Food Safety) program.

National Director, Culinary Operations – New Business

Compliance

• Under the direction of management, ensures responsible service of alcohol throughout the entire building in accordance with state and company policies
• Assist staff with any alcohol related issues
• Observes and documents any alcohol related issues
• Assist with alcohol cut-off and performs other duties as assigned by management
• Will be responsible to monitor all employee’s adherence to the Legends Alcohol Policy
• Supervises the serving of alcohol by game day staff
• Ensures staff is adhering to Legends’ alcohol service policy
• Observes and documents all alcohol related issues or violations
• Assists with alcohol cut-off and performs other duties as assigned by management
• Completes inventory at assigned locations
• Must maintain a friendly, positive attitude and a professional demeanor always
• Ability to interact with guests and staff to insure guest satisfaction
• Must have extensive knowledge of food and beverage menu, specials and services offered
• Know the “layout” of the venue and assigned area where you are working
• Provide guests with personal service and attention to detail that will exceed expectations
• Maintain a clean, neat and safe work area
• Ability to assure compliance with all company service standards
• Work as a team with fellow associates and other service departments within venue
• Ability to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays
• Must meet state and local health requirements for food handlers and alcoholic beverage services.

Alcohol Compliance Representative

Events

• Assist employees clocking in and clocking out.
• Help assign and direct employees, temporary workers, and NPO’s to assigned locations.
• Launder, organize and distribute uniforms.
• Collect temp uniforms at the end of the event.
• Set up and break down check in areas, employee meals, lounge, stock admin, and other areas as needed.
• Ensure all associates are following safety protocols and hand out passes.
• Print out and assemble RTW and Orientation packets.
• Decorate for events.
• Run replacement badges to stands.
• Support orientation or RTW functions.
• Distribute paychecks.
• Support any other tasks as assigned.

Event Day Attendant

• Supervises the serving of alcohol by event day employees.
• Hold a pre-shift meeting to provide details, notes and any relevant information to the compliance team prior to them breaking into their areas of responsibility.
• Hold a post event meeting to review and discuss outcomes of the day’s event.
• Follow all responsible alcohol service guidelines as required by Federal, State and Local laws and in compliance with company and venue standards and expectations.
• Ensure the staff is adhering to all responsible alcohol service guidelines as required by Federal, State and Local laws and in compliance with company standards.
• Observe, document, and report all alcohol related issues, violations, pass-offs and suspected guest intoxication.
• Assist management with determining and communicating last call time for alcohol sales.
• Maintain a friendly, positive attitude and a professional demeanor.
• Interact with guests, volunteers and staff to ensure guest satisfaction.
• Perform other duties as assigned.

Alcohol Compliance Supervisor

• Reporting directly to the Catering Manager, the Catering Supervisor position is responsible to oversee set-up and clean-up for all banquet functions to provide guests with the best possible service.
• Responsible for the inventory of equipment, small wares, disposables, and beverages.
• Supervise housemen and stewarding team during the set-up and break-down of events.
• Coordinate the movement of beverages and equipment for all events.
• Supervise Food and Beverage service and event room set-up and clean up.
• Assist with the planning, organizing and execution of all functions.
• Greet clients in charge and respond to requests.
• Speak at roll call meetings prior to events to inform staff about event particulars and expectations.
• Oversee general cleaning tasks using standard products as assigned to adhere to health standards.
• Check with Facilities, Catering and Culinary for any last-minute changes.
• Complete other duties as assigned by Catering Management.

Catering Special Events Supervisor

Project Manager

• Lead the full lifecycle of design and construction projects, from initial planning and budgeting through execution and closeout.
• Collaborate with operations, culinary, and IT teams to ensure functional requirements are translated into project design and delivery.
• Oversee project scope, schedule, and cost control, ensuring timely reporting to internal and external stakeholders.
• Conduct site visits and manage relationships with general contractors, design consultants, architects, and local jurisdiction representatives.
• Ensure all projects are compliant with relevant building codes, health department regulations, and safety protocols.
• Prepare and present executive-level project updates and dashboards to VP of Design and Construction and other senior leadership.
• Support RFP processes, contract negotiations, and procurement of equipment, services, and materials.
• Integrate emerging technologies and sustainability practices into project planning and execution.
• Develop standardized processes and toolkits to drive consistency and efficiency across multiple concurrent projects.

Director of Project Management

Recruitment

• Reviewing of applications and resumes and scheduling interviews with hiring managers and or HR for final hiring decisions
• Processing new hire paperwork & submissions of all Background Check and Drug Test documents
• Build and maintain relationships with all surrounding communities and employment agencies
• Developing and implementing new staffing techniques to bring in a better quality and quantity of staff
• Explaining all program details, meeting with prospective new employees and scheduling them for training classes, event days, and other programs as needed.
• Performing reference checks
• Ensure compliance with Legends Operating Standards and HR policies to maintain brand integrity

Staffing Coordinator

• Assist employees in clocking and clocking out
• Help direct employees, temporary workers, and NPO’s to assigned locations
• Launder, organize and distribute uniforms
• Collect uniforms at the end of the event
• Set up and break down check in areas, employee meals, and other areas as needed
• Ensure all associates are following safety protocols
• Support any other tasks as assigned

Regional Vice President of Operations – South West, South East

Director

• Standardize concessions SOPs supporting daily operations and event execution
• Translate executive priorities into field-ready operating procedures
• Partner with regions to deploy, train, measure, and audit standards
• Establish KPIs tied to labor, speed of service, and revenue performance
• Deploy concessions SOPs during new business transitions and openings
• Support onboarding of leadership teams and frontline managers
• Ensure inventory, staffing, and service readiness from Day One
• Stabilize performance post-transition through audits and follow-up

Director of Concessions – New Business Integrations

• Standardize premium service execution and staffing models
• Align service SOPs with culinary and operational workflows
• Support innovation while maintaining core standards
• Audit guest experience and premium execution quality
• Launch premium service standards during new business transitions
• Onboard premium leadership and service teams
• Ensure suites, clubs, and catering readiness
• Support stabilization of guest experience post-transition

Operations Supervisor

Regional Vice President – Operations

Regional Vice President of Operations – South East

National Director, Culinary Operations – New Business

Alcohol Compliance Representative

Event Day Attendant

Alcohol Compliance Supervisor

Operations Supervisor

Catering Special Events Supervisor

Director of Project Management

Staffing Coordinator

Event Day Attendant

Regional Vice President of Operations – South West, South East

Director of Concessions – New Business Integrations

Director of Premium New Business Integrations