Manager of Food & Beverage at HUNTSVILLE BOTANICAL GARDEN

Huntsville, Alabama, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Dec, 25

Salary

0.0

Posted On

02 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Management, Hospitality, Leadership, Communication, Inventory Management, Cost Analysis, Menu Development, Team Development, Customer Service, Problem Solving, ABC Regulations, Food Safety, Training, Financial Reporting, Relationship Building, Interpersonal Skills

Industry

Description

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 required. Including direct supervisory or management experience. Must be able to complete Responsible Vendor & Serve Safe training within 2 weeks of hire and maintain required credentials. Proficient experience with MS office including excel and relevant software. Success Factors: Knowledge of ABC regulations, experience in restaurant/catering/banquet field, affinity for working with the public, enjoy working in a team environment to achieve shared goals, ability to motivate others to perform their best work, strives for excellence and motivates others to do so. Exemplifies the Garden’s Core Values and Mission of plant conservation, education, research and display core values. Ability to solve complex problems and independently make decisions. Business acumen, excellent communication, leadership, relationship building and strong interpersonal skills. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and other computations as part of budget planning, management, and reporting Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Preferred Qualifications: Bachelor’s degree and craft cocktail mixology training is preferred. Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Physical Demands: Occasionally required to lift, move, position up to 40 lbs, and traverse uneven terrain. Continuously communicate with Garden associates, external vendors and clients. Work Environment: Work is frequently performed indoors in a typical office environment with occasional work outdoors, in all weather conditions during special events. Equipment: General office equipment, telephone, computer, tablet, two-way radio, supply cart, operation of the garden shuttle, and POS system. Job descriptions are guidelines that attempt to characterize essential functions and responsibilities of a job, and are subject to change as needs and programs change. At Huntsville Botanical Garden job descriptions are considered neither inclusive nor exclusive. It is expected that up to 20% of your duties may change annually. Employee must be able to perform the essential functions of the position satisfactorily and, if requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. The Huntsville Botanical Garden supports a culture of inclusion that attracts, inspires, and engages people to achieve success. The Garden is committed to hire and develop employees based on job-related qualifications irrespective of race, religion, color, national origin, sex, sexual orientation, gender identity, age, disability, or veteran status. To increase diversity in professions related to the public garden realm, we encourage applications from underrepresented minorities, persons with disabilities, and veterans.

Responsibilities

The Manager of Food & Beverage Services oversees all food and beverage operations, ensuring successful execution for events at the Garden. This includes managing staff, inventory, and collaborating with various departments to maximize revenue and maintain service quality.