Manager of Food & Beverage

Description

Manager of Food & Beverage Services

Department: Hospitality Services

Supervisor: Director of Hospitality

Supervises: Food and Beverage Coordinator, Bartenders, Barbacks and Bistro Staff

FLSA Salary Classification: Exempt, Full-time

Revision Date: June 2025

Availability: This role primarily involves office hours supporting Bistro operations, beverage preparation and administrative tasks, with additional responsibilities for event execution and on-site support as needed. Flexibility is essential, as the position requires the ability to work nights, weekends, and holidays when necessary to support special events, peak service times, and urgent operational needs.

Position Summary:

The Manager of Food & Beverage Services is responsible for managing and overseeing all food and beverage operations at the Garden, including private and internal bars, The Fern & Feast Bistro and Food Trailer, The Small Bites Program, and Concessions operations. This includes but is not limited to overseeing departmental policies, procedures, expenses, revenues and inventories to ensure successful execution of food and beverage operations for all events at the Garden. Creates and implements strategies, new training tools and manages staff to achieve department goals. 

Essential Functions:

• Collaborates with the Bistro Lead, Manager of Event Sales & Venues, Visitor Program Coordinator, and other departments to ensure smooth food and beverage service operations, maximizing revenue for Bistro, Concessions, and Bar services.
• Manages all food and beverage orders, ensuring proper inventory levels are maintained and necessary items are available for seamless event and restaurant service execution.
• Conducts regular cost analysis to ensure competitive pricing, optimize menus, and identify cost-saving opportunities.
• Oversees menu updates, training for Bistro staff, and ensures all processes and procedures are in place to maintain consistency in service delivery.
• Collaborates with the Director of Hospitality to develop and update menus, ensuring offerings align with the overall vision and goals for the Garden's food and beverage operations.
• Coordinates with the scheduling manager to ensure food and beverage service logistics, including the food trailer and snow cones, are properly scheduled for events.
• Oversees the small bites program, ensuring clients can order ahead for special events and that the program runs smoothly to meet client expectations.
• Works with Coordinators and the Manager of Event Sales & Venues to assist clients requesting beverage and food services, ensuring expectations are met while complying with Garden standards and ABC liquor laws.
• Collaborates with the Manager of Event Sales & Venues and the Director of Hospitality to develop and execute Galaxy of Lights food and beverage plans, maximizing revenue opportunities.
• Coordinates with the Finance Department to track and report food and beverage expenses and ensures timely completion of financial tools and reports.
• Provides occasional Manager on Duty (MOD) coverage during high-demand periods, ensuring seamless operations.
• Manages alcohol inventory and bar supplies, overseeing purchases, payment processes, and bar menu selections to maximize Garden profits and stay current with industry trends.
• Assists in the development of tools and strategies to evaluate and improve guest experiences, including data collection and analysis of rental client feedback.
• Responsible for ABC licensing and compliance, implementing Responsible Vendor Training for all required staff.
• Supervises all Bistro and Bar team members, providing leadership, support, and conducting performance reviews to ensure effective team development and operational efficiency.
• Serves as one of the event staff’s point of contact for any escalated client concerns during scheduled events, providing support when necessary, including occasional after-hours assistance.
• Responsible for food safety training for Bistro employees, ensuring compliance with health and safety standards.
• Upholds the Garden’s core values throughout the team and holds employees accountable to policies and expectations outlined in the employee handbook and performs other duties as assigned.

Requirements

Minimum Qualifications:

• Associate’s degree in event management, business, hospitality or related field of study with a minimum of three years’ experience in restaurant, hospitality, venue management or service industry or an equivalent combination of training and experience requi