Food & Beverage Cafe Director

Naples Botanical Garden Inc; Naples (FL); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Retirement Plan with matching

Short-Long-Term Disability

PTO

Paid Holidays

Garden Perks

Job summary

Naples Botanical Garden is seeking a Director of Café to lead and operate the café and events, ensuring the highest guest satisfaction. You will oversee all F&B operations, including catering, internal meetings, invoicing, inventory, and SOP development, balancing revenue with excellent service.

The role demands 5–7 years in hospitality management, strong leadership, budgeting, and a focus on guest experience. Flexible schedule and weekend/evening events are part of the duties.

Qualifications

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field preferred.
• 5–7 years of progressive food and beverage or hospitality management experience, including 2–3 years in a supervisory role.
• Experience managing financial and operational performance, including budgeting, labor and food-cost management, and revenue goals.
• Experience with catering, events, or high-volume food service operations preferred.
• Proven ability to recruit, hire, train, schedule, coach and develop staff.

Responsibilities

• Create a positive atmosphere for guests and team members.
• Manage day-to-day operations of Fogg Café, catering and events.
• Oversee SOPs, training, scheduling, ordering and inventory.
• Balance guest satisfaction with revenue and bottom-line performance of the food and beverage department.
• Recruit, train, and develop seasonally and full-time staff; monitor policy compliance.
• Coordinate with garden teams and external partners; supervise service across venues.

Skills

Leadership

Budgeting

Customer service

Staff development

Operations management

Education

Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field

Tools

POS systems

Inventory management systems

Job 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.

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 management 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 stand and maintain a well-paced level of mobility for extended periods.
• Ability to lift and carry up to 40 pounds.
• Ability to perform tasks requiring manual hand and finger dexterity, including the safe and effective use of kitchen and food-service equipment.
• A pre-employment background check required.

Benefits:

• Medical
• Dental
• Vision
• Life Insurance
• Retirement Plan with matching
• Short-Long -Term Disability
• PTO
• Paid Holidays
• Garden Perks

Naples Botanical Garden is an Equal Opportunity Employer. The Garden has a long-standing policy of employment and advancement based solely upon qualifications to perform the essential elements of a position without regard to age, creed, gender, national origin or ancestry, race, color, religion, veteran status, pregnancy, marital status, HIV status, genetic information, sex, sexual orientation, handicap or mental or physical disability.