Food & Beverage Director

Food & Beverage Director

Location: Grand Center Arts District – St. Louis, MO

Employment Type : Full-Time
Swing shifts, ~40–45 hours/week; schedule varies between 11:00 AM – 8:00 PM with occasional late nights and weekends required.

Annual Salary: $70,000 – $80,000, depending on experience.

About the Kranzberg Arts Foundation The Kranzberg Arts Foundation provides essential infrastructure, resources, and opportunities for the arts to thrive in the St. Louis region. By building and operating premier arts, music, and performance spaces in the Grand Center Arts District, KAF nurtures artists and connects audiences.

Working in the Food & Beverage department at KAF offers a unique opportunity to directly support local arts, culture, and community vitality. Every cocktail served, burger flipped, and concession provided helps fuel our nonprofit mission and elevates the visitor experience across our arts ecosystem.

Position Summary

The Food & Beverage Director leads and shapes the overall culinary and beverage programs across all Kranzberg Arts Foundation venues. This role requires a dynamic hospitality leader with a balanced background in back-of-house kitchen operations and craft cocktail/beverage management.

All KAF venues are located within blocks of each other in the Grand Center Arts District. The Director manages operations for a fast-casual burger bar, a high-concept cocktail lounge, multiple venue bars/concession stands, and seasonal outdoor festivals and events. Using a centralized, warehouse-style ordering system and master inventory control system, the F&B Director oversees a team of 30+ team members, manages vendor relationships, and drives operational excellence.

Key Responsibilities

Operations & Program Leadership

• Oversee day-to-day culinary and bar operations across all multi-site venues in the Grand Center Arts District.
• Maintain a balanced operational approach that ensures equal emphasis on food quality/speed and cocktail/beverage quality and program creativity.
• Direct food and beverage services for seasonal festivals, outdoor events (e.g., The Big Top), and special performances.
• Standardize service, quality, presentation, and safety across fast-casual, lounge, and high-volume concession environments.

Team Leadership & Staff Management

• Lead, mentor, and build a cohesive team of 30+ full-time, part-time, and seasonal staff (kitchen staff, bartenders, shift leads, and concessions crew).
• Oversee recruitment, onboarding, scheduling, training, performance evaluations, and ongoing professional development.
• Foster a positive team culture grounded in hospitality, teamwork, equity, and accountability.

Inventory, Purchasing & Financial Controls

• Manage supply chain operations through KAF’s warehouse-style centralized ordering system and master inventory controls.
• Monitor product waste, cost of goods sold (COGS), labor percentages, and pricing strategies to meet budget goals.
• Manage key vendor and supplier relationships to secure competitive pricing, quality products, and reliable delivery schedules.
• Maintain strict inventory audits and stock rotation across all physical locations.

Strategic Planning & Collaboration

• Report directly to the Director of Operations on financial metrics, operational health, and team management.
• Work closely with the Executive Director to align F&B offerings with KAF’s broader artistic mission, donor events, and community goals.
• Develop unified service protocols and cross-venue staffing models to maximize labor efficiency during peak show nights and district festivals.

Required Qualifications & Skills

• Experience: 5+ years of progressive management experience in food and beverage leadership, preferably multi-unit or complex hospitality operations.
• Dual Expertise: Strong, hands‑on foundation in both kitchen/culinary operations (fast‑casual, prep, food safety) and beverage programs (craft cocktails, high‑volume bar service, inventory management).
• Leadership: Proven ability to manage, motivate, and develop a diverse workforce of 30+ employees.
• Systems & Technology: Proficiency with centralized inventory software, POS systems, scheduling software, and warehouse ordering models.
• Certifications: ServSafe Manager and state/local alcohol service certifications (or ability to obtain within 30 days of hire).
• Work Ethic & Flexibility: Willingness to work flexible swing shifts (typically 11:00 AM – 8:00 PM) with the agility to work late nights, weekends, and event-based hours as needed.

What We Offer

• Mission-Driven Work: Direct involvement in supporting the local arts ecosystem and uplifting the St. Louis community.
• Competitive Compensation & Benefits: Salaried position with a supportive leave policy and health options.
• Work-Life Balance: Target shift structure of 40–45 hours per week, mostly structured around consistent 11:00 AM – 8:00 PM swing hours.
• Connected Campus: All venues are located within a compact, walkable radius in the Grand Center Arts District.

Flexibility & Accountability

• Be punctual, well‑prepared, and professionally presented for all shifts and meetings.
• Be flexible with scheduling needs, including early arrivals, late stays, and last‑minute coverage if needed.
• Maintain transparency and enforce accountability in product usage, ringing procedures, and adherence to policies.
• Execute additional responsibilities as needed in support of the Foundation’s evolving needs and mission.

Working Conditions

• Fast-paced work environment
• Occasional environmental exposures to cold, heat, and water
• Stamina to handle long, fast‑paced hours
• Ability to lift and transport up to 50 pounds on occasion and up to 35 pounds regularly

Benefits

• Healthcare, Vision, Dental, PTO/Vacation, 401K