The F&B Manager is responsible for executing the Museumâ€™s delivery of food and beverage amenities, with a keen focus on establishing and maintaining the Museumâ€™s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests a unique, unexpected and memorable encounters. The F&B Managerâ€™s direct responsibilities include the daily operations of those areas involved in providing food and beverage amenities to Museum guests, namely the Speakeasy, Speakeasy Kitchen, bar service for public programs, private and special event operations. The Manager is charged with the oversight of employees who operate the Speakeasy, kitchen and beverage stations supporting public programs and private events, and will collaborate with the Museumâ€™s concessions operations. Reporting to the F&B Director, the F&B Manager is a key member of the management team, providing strong leadership in support of the mission, vision, and values of the organization.
Major Tasks and Responsibilities:
- Serve as the F&B Manager, advancing a culture of world-class service in all guest interactions and contact points between the Museum and the public.
- Work with the F&B Director to develop and deliver unique and memorable guest interactions, which highlight the Prohibition Era, including era-inspired drinks, recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.
- Oversee the presentation and staffing of the Speakeasy and Kitchen areas. Establish standards and expectations for staff conduct.
- Provide direct supervision and professional development of Speakeasy staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality.
- Manage the Speakeasy, ensuring proper cash control, inventory control, alcohol control, food safety, cleaning, security, legal compliance, and the processing of transactions that is highly efficient, always courteous, and exceptionally friendly.
- Oversee the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.
- Develop, continually evaluate, and improve upon Speakeasyâ€™s Cocktail Program, ensuring cocktail recipes are thematically and historically appropriate, well-received, and profitable.
- Work with the F&B management to ensure the proper purchasing, receiving and inventory control protocols for all alcohol products, produce, dry goods, glassware, flatware, etc., needed for the operation of the Speakeasy, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery.
- Continuously refine staffing levels to maximize efficiency and optimize budgetary impact.
- Communicate regularly with other public operating departments to ensure an appropriate guest flow throughout the Museum, advising of operational issues and solutions, and contributing to a holistic approach and emphasis on the overall quality of the overall guest experience.
- Collaborate closely with other members of management to ensure readiness for handling building evacuations, guest injuries, security concerns and other potential emergency situations.
- May serve as Manager-on-Duty during time periods where only the Speakeasy is open to the public.
- Collaborate with F&B Director, Sales, and Exhibits & Programs Departments in support of Facility Rentals, Public Programs, and special events in order to maximize net revenues while ensuring that such events are executed within the Museumâ€™s world-class guest experience expectations.
- Participate in the development of menus for food and beverage offerings in support of Museum events, public programs and private rentals, ensuring the costs are in line expectations.
- Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. Ensure the active promotion of upcoming programs and events.
- Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.
- Other duties as assigned.
Experience / Qualifications / Requirements:
- A minimum of 3 years of experience in food and beverage discipline.
- Proven track record of developing, building, motivating, training and supervising a strong team of employees. No less than two years of supervisory experience.
- Exceptional leadership and management skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.
- Demonstrable sensitivity and awareness of issues relating to access and inclusion.
- Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills necessary for responding authoritatively under stress.
- Superior interpersonal, facilitation, and public speaking skills.
- Proven ability to engage individuals of diverse backgrounds and experiences.
- Creative, energetic attitude with an aptitude for innovation.
- Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.
- Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.
- Proficient computer skills in MS Word, Excel, and PowerPoint.
- Proficient with restaurant/bar management software, POS equipment.
- Able to constantly operate a computer, phone, or other office productivity machinery.
- Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs.
- Able to work in confined locations.
- Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and within refrigerated spaces.
- Able to lead building evacuations and respond to other emergency situations.
- Must have or obtain Alcohol Education Card, Food Handlerâ€™s Card, and Work Cardupon placement.
- Following certifications are preferred: Certified Food Safety Manager Card (SNHD), ServSafe Food Protection Manager Certification (ANSI), ServSafe Alcohol (Nevada Restaurant Association)
Education: Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credential.
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