Food and Beverage Manager

Job Title: Food and Beverage Manager Department: Food Services Reports To: Food and Beverage Director Employment Type: Full-Time / Mid-Senior Level Job Summary The Food and Beverage Manager works directly with the Food and Beverage Director and partners with the Culinary Manager to provide day-to-day leadership, operational training, and strategic support for all food service team members.

This role is responsible for elevating the guest experience within City Museum's unique, high-energy environment through rigorous quality control of culinary offerings, concessions, and catering services. The Manager ensures the highest hospitality standards are maintained at all times by implementing, auditing, and enforcing bar operations and Serv.

Safe policies and strict corporate procedures. Core Duties & Responsibilities

• Team Leadership & Development: Train, direct, and evaluate supervisors and front-line team members to foster a culture of professional growth, positive reinforcement, and long-term departmental retention.
• Food Safety & Compliance: Monitor, audit, and strictly enforce bar operations and Serv. Safe standards across all preparation, storage, and service areas to guarantee compliance with health department regulations.
• Financial Accountability: Direct cash handling procedures, manage daily reconciliation, and optimize point-of-sale operations to meet or exceed budgeted sales goals and profit margins across retail food outlets and custom catering.
• Operational Safety: Ensure all tasks are conducted safely, minimizing workplace hazards for both guests and employees within an active, artist-built playground environment.
• Guest Experience Optimization: Maintain a highly interactive, friendly presence on the floor, handling customer inquiries and adjusting operations dynamically during peak traffic times.

Qualifications

& Requirements

• Education: High School Diploma or equivalent required; College Degree in Hospitality, Business, or a related field is highly preferred.
• Experience: Minimum of two (2) years of proven experience as a front-line supervisor or manager in a high-volume food service, restaurant, hospitality, or amusement/retail attraction.
• Certifications: Current Serv. Safe Manager Certification required or ability to obtain one within 60 days of employment, with a deep history of practical regulatory adherence.
• Financial Acumen: Demonstrated proficiency with point-of-sale (POS) systems, safe management, and precise cash auditing workflows.
• Communication Skills: Exceptional verbal and written English communication skills; ability to deliver direct, clear instructions and professionally mediate customer or staff issues. Physical Demands & Work Environment
• Mobility: Ability to stand, walk, climb, and remain active on feet for extended periods across a multi-floor layout.
• Lifting Limits: Safely lift, carry, move, and position items weighing up to or in excess of 50 pounds, as well as lift and lower items up to 25 pounds above shoulder level.
• Environmental Tolerance: Ability to work in hot, humid, or crowded kitchen and outdoor concession spaces, taking proactive safety and hydration precautions.
• Sensory Requirements: Clear auditory and speech capabilities to communicate effectively with guests and staff in noisy, high-volume operational environments.