Food and Beverage Manager

City Museum • St. Louis, MO

6d

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 within City Museum's unique, high-energy environment by maintaining quality control of culinary offerings, concessions, and catering services. The Manager maintains hospitality standards by implementing, auditing, and enforcing bar operations, ServSafe policies, and corporate procedures.

The role leads and develops supervisors and front-line employees, oversees food safety and regulatory compliance, and manages cash handling, daily reconciliation, and point-of-sale operations. The Manager also promotes safe work practices and maintains an interactive presence on the floor to respond to guest needs and adjust operations during peak traffic.

Requirements

• High school diploma or equivalent.
• At least two years of experience as a front-line supervisor or manager in high-volume food service, restaurant, hospitality, or an amusement/retail attraction.
• Current ServSafe Manager Certification, or ability to obtain it within 60 days of employment.
• Practical experience with regulatory adherence.
• Proficiency with point-of-sale systems, safe management, and precise cash auditing workflows.
• Exceptional verbal and written English communication skills, including the 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 lift and lower items up to 25 pounds above shoulder level.
• Ability to work in hot, humid, or crowded kitchen and outdoor concession spaces and take safety and hydration precautions.
• Clear auditory and speech capabilities to communicate effectively in noisy, high-volume operational environments.

Nice To Haves

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

Responsibilities

• Train, direct, and evaluate supervisors and front-line team members, supporting professional growth, positive reinforcement, and departmental retention.
• Monitor, audit, and enforce bar operations and ServSafe standards across preparation, storage, and service areas to meet 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 tasks are conducted safely, minimizing workplace hazards for guests and employees in an active, artist-built playground environment.
• 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