Food & Beverage Manager Jobs

FOOD AND BEVERAGE MANAGER
Organization Overview
The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum with a mission of advancing the public understanding of organized crime’s history and impact on American society. The Museum presents authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. For more information about the Museum, visit www.themobmuseum.org
Position Overview
The F&B Manager is responsible for executing the Museum’s delivery of food and beverage amenities, with a keen focus on establishing and maintaining the Museum’s Speakeasy and food and beverage event and program offerings as a one-of-a-kind, world-class guest experience, offering guests a unique, unexpected and memorable encounters. The F&B Manager’s direct responsibilities include the daily and special event operations of those areas involved in providing food and beverage amenities to Museum guests, namely the Speakeasy, Speakeasy Kitchen, bar service for public programs, private and special event operations. The Manager participates in the oversight of employees who operate the Speakeasy, kitchen and beverage stations supporting public programs and private events, and will collaborate with the Museum’s concessions, public program and event operations team. Reporting to the F&B Director, 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

• Oversee the presentation and staffing of the Museum’s various food and beverage offerings. Establish standards and expectations for staff conduct.
• Participate in advancing a culture of world-class service in all guest interactions and contact points between the Museum and the public.
• Work with the F&B management to ensure the proper purchasing, receiving and inventory control protocols for all alcohol products, produce, dry goods, glassware, flatware, etc., needed for the operation of the Speakeasy and related food and beverage offerings, including maintaining relationship with distributors, vendors and other outside parties to ensure reliable supply delivery.
• May serve as the Manager-on-Duty during Speakeasy-only or Event-only operating hours
• May oversee the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.
• May maintain responsibility for scheduling, payroll approvals, coordinating time off requests, and other tasks, ensuring the staffing levels are appropriate for Museum needs and within budgeted parameters.
• May manage the Speakeasy, ensuring proper cash control, inventory control, alcohol control, food safety, cleaning, security, legal compliance, and the processing of transactions that is highly efficient, always courteous, and exceptionally friendly.
• Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.
• Develop and deliver unique and memorable guest interactions, which highlight the Prohibition Era, including era-inspired drinks, recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.
• Collaborate closely with other members of management to ensure readiness for handling building evacuations, guest injuries, security concerns and other potential emergency situations.
• Other duties as assigned.
• May participate in the development and continual improvement upon the Museum’s food and beverage offerings including the Speakeasy’s cocktail Program, regular menu, catering menu, and the like.
• Participate in the development of menus for food and beverage offerings in support of Museum events, public programs and private rentals, ensuring the costs are in line expectations.
• Collaborate with F&B management team, Sales, and Exhibits & Programs departments in support of Facility Rentals, Public Programs, and special events in order to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations.
• Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests. Ensure the active promotion of upcoming programs and events.
• Participate in the direct supervision and professional development of F&B staff, ensuring appropriate supervision, coaching, and modeling of behaviors that are consistent with exceptional hospitality.
• Communicate regularly with other public operating departments to ensure an appropriate guest flow throughout the Museum, advising of operational issues and solutions, and contributing to a holistic approach and emphasis on the overall quality of the overall guest experience.
• Support tasks related to ensuring compliance with City of Las Vegas and Southern Nevada Health District, including staff work cards, food safety, alcohol service security plans, and the like.

Experience / Qualifications / Requirements

• 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.
• Proficient with restaurant/bar management software, POS equipment.
• Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.
• Able to constantly operate a computer, phone, or other office productivity machinery.
• Demonstrable sensitivity and awareness of issues relating to access and inclusion.
• Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.
• Proven track record of developing, building, motivating, training and supervising a strong team of employees. Two years of supervisory experience is preferred.
• Following certifications are preferred: Certified Food Safety Manager Card (SNHD), ServSafe Food Protection Manager Certification (ANSI), ServSafe Alcohol (Nevada Restaurant Association)
• Able to lead building evacuations and respond to other emergency situations.
• Exceptional leadership and management skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.
• Able to work in confined locations.
• Must have or obtain Alcohol Education Card, Food Handler’s Card, and Work Card upon placement.
• Superior interpersonal, facilitation, and public speaking skills.
• Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills necessary for responding authoritatively under stress.
• A minimum of 5 years of experience in food and beverage, catering, events, and/or other related discipline, with 2+ years of demonstrated leadership responsibility.
• Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and within refrigerated spaces.
• Proficient computer skills in MS Word, Excel, and PowerPoint.
• Creative, energetic attitude with an aptitude for innovation.
• Proven ability to engage individuals of diverse backgrounds and experiences.

Education
Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credential.
Salary Range

• Paid time off
• Health insurance
• 401(k) matching
• Vision insurance
• Annual Salary + Benefits, commensurate with experience
• Life insurance
• Disability insurance
• Dental insurance

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The Mob Museum is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.