Food and Beverage (F&B) Managers (U.S. Based Freelance Opportunities)
Job Overview
Employment Type
Temporary
Work Schedule
Flexible
Benefits
flexible schedule
competitive pay
Opportunity to work with renowned global brands
Exposure to large-scale and innovative live events
Professional development opportunities
Diverse and Inclusive Work Environment
Networking with industry leaders
Job Description
TAIT is a renowned global company with over 45 years of history in producing groundbreaking live events and experiences. Originating as a pioneer in rock ‘n’ roll concert staging, TAIT has evolved into a leader that combines cutting-edge technology, precision engineering, and creative design to set the global standard for live entertainment productions. The company partners with world-class artists, brands, intellectual property holders, and place makers to create culture-defining, never-before-seen experiences. TAIT's footprint is extensive, having developed iconic productions across more than 30 countries, spanning all seven continents, and even extending into outer space. Their wide-ranging portfolio includes collaborations with... Show More
Job Requirements
- Bachelor’s degree or equivalent experience
- Minimum of 8 years of experience in food and beverage management for large scale live events
- Proven experience managing high-volume, multi-vendor food and beverage operations
- Strong leadership skills managing teams of 50 to 500+ staff
- Excellent verbal and written communication skills
- Proficiency in Microsoft Office and relevant computer systems
- Ability to work across multiple time zones and travel frequently
- Knowledge of food safety laws, HACCP, and health regulations
- Ability to work under pressure in fast-paced event environments
- Strong project management and budgeting skills
- Experience negotiating vendor contracts and managing P&L
- Flexibility for irregular hours and long onsite periods (2 to 4 weeks per event)
Job Qualifications
- Have excellent interpersonal & communication skills, both verbal & written
- Bachelor’s degree and/or a minimum of 8+ years of large scale, high volume national or international live event, entertainment, live theater, arena or similar food and beverage management experience
- Computer skills: Macintosh OS or Window platform using Microsoft Office, especially Outlook, Excel, and Powerpoint
- Strong knowledge of food and beverage principles, health and safety, and staff management
- Available across multiple time zones and ability to work irregular hours as travel is always changing
- Play a key role in communications with all stakeholders and all departments
- Strong project management and budget experience
- Guarantee communication paths are frequent and open
- Ensure that all work conforms to pre-established specifications & standards of TAIT
- Take initiative, multi-task, and work positively in a fast-paced environment
- Work with discretion, diplomacy, confidentiality, and tact in high-pressure settings
- Demonstrate a sense of urgency & act responsively
- Work independently as well as within a team environment
- Supremely organized, detail-oriented, and thorough
Job Duties
- Develop F&B strategy aligned with event objectives and commercial targets
- define service style (buffet, plated, concessions, bars, VIP dining, crew catering)
- collaborate with production, site, MEP, and operations teams
- conduct site visits and feasibility assessments
- contribute to RFPs, EOIs, and pitch presentations
- prepare detailed F&B budgets
- forecast revenue, GP margins, and spend per head
- manage cost control (food costs, labor costs, waste)
- negotiate vendor contracts and supplier pricing
- oversee P&L performance during and post-event
- source and appoint caterers, bar operators, suppliers
- review menus, pricing, and production capabilities
- ensure operational asset lists are provided (kitchens, chillers, generators, POS, etc.)
- manage SLAs and compliance requirements
- conduct pre-event tastings and quality checks
- develop menus aligned with audience demographic
- ensure dietary inclusivity (vegan, halal, gluten-free, etc.)
- standardize portion control
- align food presentation with brand standards
- coordinate packaging solutions for high-volume service
- oversee build and setup of kitchens, bars, concessions
- manage BOH & FOH layouts and workflows
- lead daily briefings with F&B teams
- monitor service quality, speed of service, queue times
- troubleshoot operational challenges in real time
- develop staffing plans and organizational charts
- oversee recruitment of chefs, service staff, supervisors
- manage labour scheduling and shift planning
- ensure staff training (service standards, HSE, HACCP)
- lead large-scale teams (50-500+ staff depending on event)
- ensure full compliance with local food safety laws
- implement HACCP procedures and CCP monitoring
- manage alcohol licensing and bar compliance
- oversee allergen control procedures
- ensure correct waste management and sustainability protocols
- implement POS systems and reporting
- monitor RFID or meal scanning systems (crew catering control)
- reconcile sales reports and stock counts
- manage cash handling procedures
- analyse post-event performance data
- serve as primary F&B contact for clients
- provide regular reporting and updates
- align delivery with client brand guidelines
- present post-event performance summaries
- maintain strong vendor and stakeholder relationships
OysterLink - a focused job platform for restaurants and hotels.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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