Food and Beverage Manager

City Museum • Saint Louis, MO

9d

About The Position

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 food service team members. The role elevates the guest experience at City Museum by maintaining quality across culinary offerings, concessions, and catering services. The Manager implements, audits, and enforces bar operations, ServSafe policies, and corporate procedures to maintain high hospitality standards.

This position leads and develops supervisors and front-line staff, ensures food safety and regulatory compliance, oversees cash handling and point-of-sale operations, and supports budgeted sales and profit goals. The Manager maintains an active presence on the floor, responds to guest and staff needs, and promotes safe operations in an active, artist-built environment.

Requirements

• High school diploma or equivalent.
• At least two years of proven experience as a front-line supervisor or manager in high-volume food service, restaurant, hospitality, or an amusement or retail attraction.
• Current ServSafe Manager Certification, or ability to obtain it within 60 days of employment.
• Practical knowledge of regulatory compliance.
• Proficiency with point-of-sale systems, safe management, and cash auditing workflows.
• Exceptional verbal and written English communication skills.
• Ability to deliver clear instructions and professionally mediate customer or staff issues.
• Ability to stand, walk, climb, and remain active on foot for extended periods across a multi-floor layout.
• Ability to safely lift, carry, move, and position items weighing up to or in excess of 50 pounds, and to lift and lower items up to 25 pounds above shoulder level.
• Ability to work in hot, humid, or crowded kitchen and outdoor concession spaces while taking safety and hydration precautions.
• Clear auditory and speech capabilities to communicate in noisy, high-volume environments.

Nice To Haves

• College degree in Hospitality, Business, or a related field.

Responsibilities

• Train, direct, and evaluate supervisors and front-line team members, fostering professional growth, positive reinforcement, and departmental retention.
• Monitor, audit, and enforce bar operations and ServSafe standards across food preparation, storage, and service areas to ensure compliance with health department regulations.
• Direct cash-handling procedures, manage daily reconciliation, and optimize point-of-sale operations to meet or exceed budgeted sales goals and profit margins for retail food outlets and custom catering.
• Ensure work is performed safely and minimize hazards for guests and employees.
• Maintain an interactive, friendly presence on the floor, handle customer inquiries, and adjust operations during peak traffic times.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED