Associate Director of Operations, Food & Beverage

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. 

Job Description:

Position Title: Associate Director of Operations, Food & Beverage

Position Type: Full-Time

FLSA Classification: Exempt
Department: Hospitality
Reports To: Director of Hospitality

Date Reviewed: 4/7/2026

About Crystal Bridges & The Momentary:

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission.

The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful. You belong here: make the most of this moment.

Position Summary:

The Associate Director of Operations for Food & Beverage will oversee the daily operations and strategic initiatives for the food and beverage (F&B) department within a large organization. This position is responsible for ensuring the highest standards of service, quality, and profitability across all F&B outlets. The Associate Director will work closely with senior leadership and cross-functional peers to drive operational efficiency, manage budgets, and deliver exceptional guest experiences. This role requires a results-driven leader with extensive experience in F&B operations, staff management, and strategic planning.

Principal Responsibilities:

• Operational Oversight:
  • Oversee the day-to-day operations of all F&B outlets, including restaurants, bars, catering, and special events.
  • Ensure that operational procedures and standards are maintained across all venues, including food safety, hygiene, and service protocols.
  • Collaborate with kitchen and front-of-house teams to deliver consistent and high-quality food and beverage offerings.
• Financial Management:
  • Develop and manage operational budgets, including labor, inventory, and other F&B expenses to achieve financial goals.
  • Monitor and analyze financial performance, adjusting operations to optimize profitability while maintaining quality and guest satisfaction.
  • Identify cost-saving opportunities and implement initiatives to increase efficiency and reduce waste.
• Leadership & Team Development:
  • Lead, mentor, and develop F&B managers and staff to maintain high standards of service and performance.
  • Foster a culture of teamwork, continuous improvement, and accountability across the F&B department.
  • Ensure all staff receive proper training in service, safety, and compliance standards, as well as professional development opportunities.
• Strategic Planning & Innovation:
  • Work closely with senior leadership to develop and execute long-term strategies for F&B operations, aligning with the organization’s vision and goals.
  • Identify market trends and customer preferences to innovate and enhance the F&B offerings and guest experience.
  • Collaborate with the culinary team to develop seasonal menus, signature items, and special event packages that meet or exceed guest expectations.
• Guest Experience:
  • Maintain a guest-first approach, ensuring that all F&B offerings and services meet the highest standards of excellence.
  • Address guest feedback and resolve any service issues in a timely and professional manner.
  • Ensure consistency in service delivery across all F&B outlets to drive guest satisfaction and repeat business.
• Vendor & Supply Chain Management:
  • Build and maintain strong relationships with key suppliers and vendors to ensure the timely delivery of high-quality products.
  • Negotiate contracts, manage inventory, and streamline supply chain processes to optimize cost efficiency and availability of products.

Qualifications and Skills:

• Bachelor’s degree in hospitality, business management, or a related