Food & Beverage Cafe Director

Description

Salary Requirement: $78,000 annually

Classification: Exempt

Organization Description

Naples Botanical Garden is a 170-acre world-class paradise, featuring the flora and cultures of the tropics and sub-tropics including Brazil, the Caribbean, Southeast Asia, and Florida. The Garden’s mission is to connect people and plants through display, education, conservation, and applied science. The Garden has beautifully restored native habitats, cultivated gardens, walking trails, and public programming that offer education and enjoyment for people of all ages.

Naples Botanical Garden is a 501(c)3 organization.

Requirements

Position Summary
:
The Director of Café will manage and operate café and events with an obligation to provide the highest level of guest satisfaction. The Director will provide oversight and management of all aspects of food and beverage operations including Fogg Café, Special Events, Internal Meetings, and Catering, according to Naples Botanical Garden standards. Management and oversight include, but not limited to, recruiting, hiring, training, scheduling, ordering, organizing, supervising service, and developing SOPs.

This position will also include invoicing, inventory, and other related items. The position will ensure guest satisfaction through creative programming and offerings along with balancing revenue production and bottom-line financial performance of the entire food and beverage department.

Primary Duties and Responsibilities:

• Create a positive atmosphere for guests and team members.
• Manage day-to-day operations of all aspects of food and beverage including Fogg Café, catering, and events.
• Establish specific knowledge of food and beverage products and services and perform all positions in operations to supervise, direct, and train all personnel.
• Create, implement, and manage standard operating procedures designed to enhance service, create efficiencies, improve team dynamic, and ensure guest satisfaction.
• Monitor daily performance of staff and ensure compliance of established policies and procedures.
• Manage the recruitment, training, coaching and accountability of all food and beverage team members.
• Set example by extending the best and most friendly service to all guests and team members.
• Effectively communicate with garden team members.
• Understand and train on POS systems.
• Perform additional projects and duties as assigned.

Requirements /

Qualifications:

• Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or a related field preferred; equivalent combination of education and experience may be considered.
• 5-7 years of progressive food and beverage or hospitality management experience, including at least 2-3 years in a supervisory or managerial role.
• Demonstrated experience managing the financial and operational performance of a food and beverage operation, including revenue generation, budgeting, labor and food-cost management, menu planning, purchasing, staffing, and achievement of financial and service goals.
• Experience with catering, events, or high-volume food service operations preferred.
• Proven ability to recruit, hire, train, schedule, coach, and develop seasonal, part-time, and full-time employees.
• Knowledge of food safety, sanitation, health regulations, and applicable federal, state, and local requirements.
• Experience with point-of-sale (POS) systems, cash handling, credit card processing, inventory management systems, and basic financial reporting.
• Strong customer service and guest-experience skills, with the ability to resolve customer concerns professionally and effectively.
• Ability to develop and maintain positive working relationships with vendors, suppliers, event partners, and internal departments.
• Strong organizational and problem-solving skills, with the ability to manage multiple priorities in a fast-paced, seasonal environment.
• Excellent verbal and written communication skills.
• Demonstrated ability to lead with professionalism, accountability, teamwork, and a hospitality-focused approach.
• Ability to work a flexible schedule, including weekends, holidays, evenings, and special events, as operational needs require.
• Ability to…