Garden Café & Events F&B Manager

Powell Gardens; Blue Springs (MO); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Medical/Dental/Vision

HRA, HSA and FSA Plans

403b Plan and Match

Employer Paid Life Insurance

Employer Paid Short-Term and Long-Term

Job summary

Powell Gardens seeks a Food & Beverage Manager to lead all on-site dining operations across events, café, and marketplace activities. The role focuses on menu planning, cost control, and producing exceptional hospitality for visitors, members, donors, and event guests within a garden setting.

Responsibilities include coordinating kitchen, prep, and service teams, managing inventory, overseeing procurement, and aligning with the nonprofit mission.

Qualifications

• 3–5+ years of progressive food and beverage management experience.
• Experience overseeing multiple service formats (retail, concessions, catering, events, dining service, coffee service).
• Barista and Food Prep experience.
• Ordering, inventory control, budgeting, and cost management.
• Prior staff supervision and team leadership.
• Knowledge of food safety standards and applicable regulations.
• Experience growing earned revenue through food and beverage programs.
• Manager ServSafe certification required.
• Liquor permit.

Responsibilities

• Oversee all food and beverage operations for on-site events, programs, rentals, and marketplace offerings.
• Lead onsite execution and troubleshoot operational needs during events.
• Ensure smooth coordination between kitchen/prep, event staff, and service teams.
• Deliver a high standard of hospitality for members, donors, visitors, and guests.
• Build and maintain vendor relationships; negotiate pricing and monitor product quality.

Skills

Barista

Food Prep

Food & Beverage

Customer Service

Tools

POS Software

Inventory Software

Job description

Powell Gardens seeks a Food & Beverage Manager to lead all on-site dining operations across events, café, and marketplace activities. The role focuses on menu planning, cost control, and producing exceptional hospitality for visitors, members, donors, and event guests within a garden setting.

Responsibilities include coordinating kitchen, prep, and service teams, managing inventory, overseeing procurement, and aligning with the nonprofit mission.