Food and Beverage Manager

REPORTS TO: Director of Guest Experience
DIRECT REPORTS: Part-time food and beverage staff, Part-time coat check attendants

POSITION SUMMARY: The Food and Beverage Manager ensures a seamless and exceptional food and beverage experience for all SLSO guests by overseeing the daily operations of the food and beverage program. This program includes concessions as well as unique add-on services and experiences. The Food and Beverage Manager supervises a team of part-time food and beverage staff and coat check attendants, and collaborates closely with other departments, preferred caterers and vendors, and external partners to maintain the highest standards of guest service and hospitality. Reporting to the Director of Guest Experience, this position requires proven leadership abilities, strong organizational, communication, and interpersonal skills, and a keen eye for detail. The responsibilities also include providing support for SLSO events and hall rentals. The ideal candidate is an experienced people manager, a creative thinker, and passionate about developing exceptional food and beverage experiences that reflect current trends and guest preferences.

This is an opportunity to create a lasting impact during one of the most thrilling times in the history of the orchestra as we will soon return to the beautifully renovated Powell Hall for our 2025-2026 season.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Food and Beverage Services:
• Provide exceptional service standards for all food and beverage staff, ensuring a welcoming and inclusive environment for all.
• Develop and share food and beverage service training guidelines, policies, procedures, and guest experience initiatives to empower staff. Lead organized training sessions and provide on-site guidance.
• Ensure best practices in food presentation, food safety and sanitation, and service delivery.
• Monitor inventory levels, order supplies, and manage vendor relationships to ensure adequate resources for food and beverage operations.
• Coordinate with various stakeholders to execute sales of SLSO merchandise; monitor inventory levels and coordinate with marketing colleagues to replenish stock as needed.
• Resolve customer concerns and complaints effectively. Ensure follow-up and documentation through the Tessitura database.
• Serve as a point person for escalated customer services issues.
• Provide day-of support for on-site artist merchandise sales as needed.
• Provide hospitality support for on-site executive level SLSO meetings as needed.

Food and Beverage Management:
• Manage the daily operations of food and beverage services, including staff scheduling and payroll for a team of up to 30 staff, concessions, bars, and add-on services and experiences, ensuring efficient service and maximizing revenue. Mentor food and beverage staff, providing guidance and support. Regularly review food and beverage policies and operating procedures.
• In collaboration with the Director of Guest Experience, coordinate with marketing and sponsorship colleagues and external partners to develop menu items and other offerings that create an exceptional food and beverage program that is unique to the SLSO, reflecting current trends and enhancing the guest experience.
• Coordinate with marketing and communications colleagues on food and beverage integration with the SLSO app, website, and other platforms.
• Manage coat check services, including policies, procedures, and staffing.
• Collaborate effectively with other departments to ensure seamless event execution.
• Distribute front of house setup information, events schedules/reports, work orders; participate in weekly event meetings.
• Participate in the front of house duties rotation, providing on-site event support.
• Provide support for hall rentals and other events as needed, in coordination with the SLSO’s preferred caterers.

Administrative:
• Assist with recruiting, hiring, and training front of house staff.
• Process invoices, track expenses, and maintain accurate financial records for food and beverage, coat check, and merchandise operations.
• Assist with developing and managing departmental budgets, forecasts, and food and labor cost analyses, identifying opportunities for cost savings and revenue generation.
• Use data analytics to track audience feedback, attendance trends, and other key performance metrics.
• Research emerging trends, ideas, and tactics to improve food and beverage program.
• Work with the SLSO creative team to create digital and physical menus for use throughout the venue.
• Serve as administrator for the point-of sale system and safe payment handling policy.
• Ensure compliance with all relevant regulations, including health and safety standards, liquor laws, and ADA requirements.

QUALIFICATIONS:
• Minimum of 3 years of experience in food and beverage and/or hospitality management.
• Bachelor’s degree in related field or equivalent experience.
• Demonstrated ability to manage and motivate teams.
• Strong organizational, communication, and interpersonal skills.
• Excellent problem-solving and decision-making abilities.
• Proficiency in event management software, point-of-sale systems (Toast) and Microsoft Office Suite; experience with ArtsVision a plus.
• Ability to work effectively under pressure and manage multiple projects simultaneously.
• A passion for creating exceptional event experiences with a strong commitment to customer service and hospitality.
• Ability to develop and sustain collaborative, productive, and professional relationships with internal and external colleagues.
• Passion for the arts and commitment to the mission of the St. Louis Symphony Orchestra.
• Certifications required (SLSO can facilitate): CPR/AED, Servsafe, Hepatitis A vaccine. Must pass a background check and be in compliance with liquor license and food permit regulations.
• Possess a valid U.S. driver’s license and a good driving record.
• Ability to lift up to 45lbs and move supplies on a regular basis.
• Ability to work a flexible work schedule that includes regular evenings and weekends and some holidays.