| Position Summary |
Oversee and insure the Museum’s culture, mission, vision, values and history are reflected in our cuisine and the level of hospitality reflects all aspects of the Museum’s public programming and event operations and services. Ensure the Museum’s dining and catering experiences are welcoming, creative and innovative with very high standards of excellence. Principal Responsibilities (Essential Functions)
•Culinary Leadership – Ensure excellence across all aspects of the Museum’s self-operated Food & Beverage (F&B) program including, but not limited to: kitchen and dining room operations; food quality; sustainable practices; customer engagement and satisfaction; event management; revenue growth; programming/planning for expansion opportunities and profitability.
•Financial Management – Responsible for the development and monitoring of key metrics, sales goals and budgets for the $3.5 million culinary department functions – lunch, dinner, coffee bar, carts and +/- 800 annual internal and external events that are expected to grow in the future. Full responsibility for revenue and profitability.
•People Management - Directly supervise, support and motivate the Director of Culinary Programs and Events (with special events, programming and revenue responsibilities) and key managers on the operational side including the Restaurant Eleven Executive Chef, FOH Manager and Banquet Chef that principally handles F&B production for all the events.
•Museum Environment - Work collaboratively with Museum department heads and staff to support the Museum’s internal F&B needs.
•Growth Orientation – Develop and sustain innovative, profitable growth and expansion of the Museum’s culinary services at the Museum and in the community. Work with prospective partners such as new Brightwater culinary school to share resources and help put the Northwest Arkansas region on the map for food enthusiasts and hospitality industry professionals from around the world.
•Develop and implement strategies to ensure excellent customer service throughout the culinary departments including but not limited to staff training programs, effective communication, guest surveys, secret shoppers, food safety/sanitation and guest engagement.
•Motivate and engage F&B staff and management to create a high level of job satisfaction and team morale. Communicate with team through various channels including team meetings, 1:1 meetings, email, pre-shift meetings etc.
•Manage personnel working in a high stress (at times), dynamic, and high profile environment.
•Create and implement processes to improve operating efficiency, timeliness and methods of financial reporting including but not limited to labor expense, purchasing and specifications and F&B margins across all of the various culinary functions. •Work directly with CFO to deliver accurate data for key metrics reporting including guest count capture rate, average ticket, etc.
•Work directly with the accounting team to ensure accuracy and timeliness of invoicing, vendor payments and monthly financial reporting.
•Develop strategies & measurable goals for the various culinary departments, monitor progress, and hold team members accountable.
•Support the F&B team in all departments with hands-on helping on the floor (restaurant, coffee bar and events) during staffing gaps or high volume periods.
•Work across departmental lines to ensure the restaurant, visitor experience and catering are well aligned with museum mission, vision, and values.
•Stay up-to-date with dining and event (catering) trends and industry-best-practices in the retail dining and event hospitality industry, locally, regionally and nationally and at other museums and cultural institutions in the U.S. to insure Museum’s F&B leadership in all areas of the Culinary Department.
•Serve as an ambassador for the Museum. Represent the Museum with relevant trade associations and community organizations that will help promote dining and events at the Museum.