Food, Beverage & Events Manager

SCOTT FAMILY AMAZEUM•Bentonville, AR

15d•$42,000 - $48,000

About The Position

The Food, Beverage & Events Manager is a dynamic, revenue-focused leader responsible for building and managing a $500K+ business that includes, café operations, event rentals; included but not limited to birthday parties, corporate functions and other special events. This role combines strategic business development with hands-on operational excellence—driving growth in event bookings and food service while ensuring exceptional guest experiences that align with the Amazeum’ s mission. This position provides direct leadership and performance oversight of cafe team members, including hiring, training, scheduling, coaching, performance management and corrective action. It also requires an outgoing, detail-oriented professional who can lead menu planning and food preparation, sell the Amazeum as a premier event venue, coordinate complex logistics, lead menu planning and collaborate cross-departmentally to deliver flawless events. The ideal candidate thrives in a lean, agile environment where they coordinate the work but aren't afraid to roll up their sleeves and execute alongside the team—from cooking and coffee service to managing high-level client relationships.

Requirements

21+ years of age
High school diploma or equivalent
5+ years of cumulative experience in event management, food and beverage operations, hospitality, or related field with increasing responsibility
2+ year hands-on experience with cooking, food preparation, menu planning, and professional food service operations.
1+ year experience supervising employees, including hiring, onboarding, scheduling, performance management, and corrective action.
Demonstrated experience building and leading high-performing teams in food service, hospitality, or event environments.
Working knowledge of employment practices, workplace safety standards, and food service compliance requirements.
Experience managing budgets, controlling costs, and meeting financial targets in a revenue-driven environment.
Experience working effectively with people of diverse backgrounds in professional environments, with emphasis on collaborative, cross-functional projects.
Strong sales skills, ability to build relationships, and confidence presenting to diverse stakeholders.
Exceptional attention to detail with high degree of accuracy in planning, execution, and follow-through.
Excellent verbal and written communication skills; ability to interact professionally with all organizational levels and external clients.
Strong organizational and project management skills with ability to manage multiple overlapping deadlines and competing priorities.
Hands-on leadership style that balances strategic coordination with willingness to execute operational tasks.
High proficiency with Microsoft Office or Google Suite.
Provide necessary documentation to prove that you are a U.S. citizen, permanent resident, or a foreign national with authorization to work in the United States.
Complete and pass a background check.
Ability to stand and walk and move throughout the kitchen, cafe, event, and museum spaces for extended periods (up to 8+ hours during peak service times and events).
Ability to navigate the museum campus, kitchen facilities, storage areas, and event spaces efficiently and safely during routine operations and high-volume programming.
Ability to frequently lift, carry, move and position items weighing up to 50 pounds (e.g. food products, beverage supplies, event materials, tables, and equipment).
Ability to push and pull loaded carts, racks and food service equipment.
Ability to operate some commercial kitchen equipment.
Ability to bend, twist, kneel, crouch, reach overhead, and climb short step ladders as required for kitchen operations and event setup.
Ability to perform repetitive hand and arm motions including chopping, stirring, plating, typing and handling small equipment.
Ability to work in varied environmental conditions in the kitchen area, museum space and outdoor event settings.
Ability to work in a fast-paced environment with varying noise levels, included elevated noise typical of children’s programming, cafe operations and event activities.
Ability to visually assess food quality, safety conditions, written materials and event setup details.
Ability to work safely and professionally in close proximity to large crowds, including children, families, corporate clients, and community guests.
Ability to navigate the museum campus and event spaces efficiently

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or related field
Experience in a museum, cultural institution, nonprofit, or educational environment
Experience supervising and developing staff, volunteers, or temporary event teams
Experience with Ibex ovens or similar high-speed commercial cooking equipment
Coffee service or barista experience
Bilingual proficiency (English/Spanish preferred)

Responsibilities

Manage all aspects of the museum's café and event food service operations, including menu planning, ingredient sourcing, preparation, and presentation
Perform hands-on food preparation and cooking using specialized equipment including the Ibex oven, coffee service equipment, and other commercial kitchen tools
Develop creative, high-quality menus that accommodate diverse dietary needs, align with kitchen capabilities, and enhance the overall guest experience
Maintain exceptional standards of food safety, sanitation, and quality in compliance with health department regulations and Arkansas Food Handler requirements
Negotiate vendor contracts and cultivate strategic supplier partnerships to secure favorable pricing, reliable delivery, and high-quality ingredients
Manage food costs with a targeted annual food cost goal of 28% on projected revenue of $398,800.36 (approximately $111,664 annually), monitoring inventory, waste reduction, purchasing practices, and menu engineering to achieve margin objectives while maintaining service excellence.
Drive event rental sales by actively promoting the Amazeum to corporate clients, community organizations, and the public as a premier venue for meetings, parties, and special events
Develop and execute sales strategies to meet and exceed annual revenue targets for events, food service, and birthday party programs
Build and maintain relationships with corporate decision-makers, event planners, and community partners to secure repeat and referral business
Respond to event inquiries with exceptional customer service, create compelling proposals, and close sales through professional presentations and follow-through
Collaborate with Marketing team to create promotional materials, social media content, and outreach campaigns that showcase the venue and drive bookings
Identify and pursue opportunities to expand event offerings, packages, and revenue streams while maintaining alignment with the Amazeum's mission
Lead the full life cycle of event operations from inquiry and booking through execution, reconciliation, and post-event follow-up
Serve as the primary point of contact for all external clients and internal stakeholders, managing expectations and ensuring seamless communication
Coordinate all event logistics including timelines, room setups, audiovisual needs, staffing requirements, catering services, and vendor management
Manage day-of event operations with confidence and professionalism, troubleshooting issues, handling emergent guest concerns, and ensuring events run smoothly
Develop event packages, pricing structures, and service offerings that are competitive, profitable, and reflective of the Amazeum experience
Maintain organized records of bookings, contracts, client communications, and event documentation using event management systems
Make progress toward monthly and yearly revenue goals, adjusting strategies as needed to meet or exceed targets
Prepare and reconcile invoices, manage client billing, and maintain accurate financial documentation for all events and food service operations
Analyze profit and loss reports, identify trends, and implement cost-control measures that optimize profitability without compromising quality
Track key performance metrics and provide regular reporting to leadership on revenue, expenses, customer satisfaction, and operational efficiency
Develop and manage team schedules to align staffing levels with projected demand, ensuring excellent guest experience while maintaining labor efficiency
Monitor and manage labor costs, including payroll forecasting, overtime control, and productivity analysis to meet budgeted labor targets
Directly supervise cafe team members, including hiring, onboarding, training, scheduling, coaching, performance management, and corrective action.
Develop staffing plans aligned with projected demand, managing labor costs while maintaining guest experience standards.
Partner with the Guest Services Manager to coordinate associate support for events when additional staffing is needed, as there is no large dedicated events team
Train Guest Services Associates and temporary event staff on event protocols, food handling, hospitality standards, and customer service excellence
Collaborate effectively cross-departmentally to ensure seamless event execution and museum-wide alignment
Foster a positive team dynamic that encourages collaboration, accountability, and continuous improvement