Position Overview: The F&B Manager is responsible for the execution of the Museum's food and beverage operations, with a primary focus on maintaining and enhancing the Museum's food and beverage offerings in our Concessions, Event Plaza, Speakeasy, and private event operations. ensuring the creation of a unique, world-class guest experience, exceptional service and memorable encounters. The F&B Manager participates in the oversight of department Reporting to the Sr. Director of Food & Beverage, 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: + Foster a culture of world-class service, ensuring exceptional guest interactions. + Act as the F&B Manager-on-Duty during operating hours when necessary. + • Participate in developing and delivering unique guest interactions that showcase the multitude of stories told throughout the museum, including creating era-inspired drinks, recipes, techniques, ingredients, and stories to engage staff and guests. + Participate in the oversight of the presentation and staffing of food and beverage offerings at the Museum, setting standards and expectations for staff conduct. + Take an active role in scheduling, payroll approvals, and coordinating time off requests, ensuring appropriate staffing levels within budget constraints. + Support compliance with City of Las Vegas and Southern Nevada Health District regulations, including staff work cards, food safety, and alcohol service security plans. + Contribute to the supervision and professional development of F&B staff, providing guidance, coaching, and modeling exceptional hospitality behaviors. + Work with management team to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience.   + Manage food and beverage functions, ensuring efficient cash control, inventory management, alcohol control, food safety, cleanliness, security, legal compliance, and friendly transaction processing. + Contribute to refining standard operating procedures and providing specific training opportunities to improve staff performance. + Collaborate on the development and enhancement of the Museum's food and beverage offerings, including the cocktail program, food menu, and catering menu in the various F&B locations. + Take an active role in procurement and management of all F&B supplies to ensure proper purchasing, receiving, and inventory control protocols for alcohol products, produce, dry goods, glassware, flatware, etc. + Maintain regular communication with other departments to ensure a seamless guest flow throughout the Museum and contribute to the overall quality of the guest experience. + Collaborate with management in handling building evacuations, guest injuries, security concerns, and other emergency situations. + Work cross-departmentally to maximize net revenues while ensuring world-class guest experiences for facility rentals, public programs, and special events. + Develop menus for Museum events, public programs, and private rentals, within financial constraints and consistent with expectations. + Stay informed about organizational and community happenings to provide guests with relevant information and actively promote upcoming programs and events. + Demonstrate leadership in fostering an innovative, inclusive, and excellent work environment. + Other duties as assigned. Experience / Qualifications / Requirements: + Minimum of 4 years of experience in food and beverage, catering, events, or related disciplines, with at least 2 years in a leadership role. + Proven track record of developing, motivating, and supervising a strong team of employees, with at least 2 years of supervisory experience preferred. + Strong leadership and management skills, with the ability to engage individuals from diverse backgrounds and handle workplace issues effectively. + General knowledge of spirits, cocktails and beer styles and prior experience as a bartender, server, etc., are preferred. + Demonstrated experience in proper cash handling practices and POS systems (Toast preferred). + Sensitivity towards and awareness of issues related to access and inclusion. + Ability to problem-solve and take ownership of situations, demonstrating sound judgment and authoritative responses under stress. + Excellent interpersonal, facilitation, and public speaking skills. + Creative mindset with a passion for innovation. + Proficiency in MS Word, Excel, Outlook, and other MS suite applicaitons + Able to work a flexible schedule including early mornings, late nights, weekends and holidays. + 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 tolerate and work effectively in areas with variable noise, lighting and temperature levels including working outdoors, within refrigerated spaces, in damp areas, near heat-producing equipment, etc.. + Able to stand for prolonged periods of time, regularly traverse between the Museum’s floors, outdoors and meet the physical and psychological demands of leading building evacuations and responding to other emergency situations such as injuries, guest ejections, etc. + Must have or obtain Alcohol Education Card, Food Handler’s Card, and Work Card upon placement. + Following certifications are preferred: Certified Food Safety Manager Card (SNHD), ServSafe Food Protection Manager Certification (ANSI), ServSafe Alcohol (Nevada Restaurant Association). + Eagerness and capability of serving as consistent role model for Museum’s Core Values: Bold Thinking, Taking Responsibility, People Driven, Commitment to Community, and Thrive, embodying each value in spirit and practice. + 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.  Education:   Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credential. Powered by JazzHR