Department: Hospitality Services
Supervisor: Director of Special Occasions, Events and Hospitality Services
Supervises: On-Call staff (Bartenders, Bar Backs, Event Leads)
FLSA Salary Classification: Exempt, Full-time
Availability: Ability to work a flexible schedule including nights, weekends, and holiday hours. The actual schedule will be based upon events and organizational needs.
The Manager of Hospitality Services will have primary responsibility for maintaining and modeling exemplary experiences for the Garden’s internal and external event clients. This includes but is not limited to overseeing departmental practices and policies to ensure successful execution of operations for all events at the Garden. Creates and implements strategies, new training tools and manages all events and supporting staff to achieve department goals. Manages the beverage service operations of the Garden.
Manage alcohol inventory and bar supplies needed for events. Order alcohol from distributors, purchase all mixers and bar supplies, and oversee delivery and payment process for these purchases. Determine bar menu to maximize Garden profits. Distribute alcohol and supplies to appropriate venues as needed.
Works with Sales to accomplish customer satisfaction during Garden events to include adequate scheduling of personnel, communication of event details to Event Leads, and bar and catering coordination required during the event. Communicate beverage service event details to Sales.
Meet with clients requesting beverage service and train Event Staff to meet with clients, as required.
Direct and supervise the On-Call staff who work the frontline positions, including Bartenders, Bar Backs, and Event Leads. Responsible for interviewing, training, scheduling, and conducting performance reviews for these employees to ensure the guest experience brand is consistent.
Assists with the development of tools and strategies to evaluate and improve the event guest experience, including actively participating in the collection and analysis of the rental client’s data and statistics.
Responsible for ABC licensing and compliance and the implementation of these requirements, including Responsible Vendor Training for all required staff.
Works with the Finance Department to ensure all revenues are captured and reported accurately. Completes required daily and monthly financial tools and reports. Responsible for POS maintenance and performance.
Ensures the proper level of service is provided based on forecasted needs. Works with Sales to ensure proper management and staff coverage during events, methodical scheduling, and planning.
Conduct periodic reviews of bar selections to keep up with industry trends.
Coordinates catering services to align with Garden’s excellent customer service and operational standards, including caterer on-site training in venue kitchens.
The Manager of Hospitality Services will serve as the event staff’s primary point of contact for any escalated venue client concerns during the scheduled event, including after normal business hours.
Success Factors: Knowledge of ABC regulations, experience in restaurant/catering/banquet field, an affinity for working with the public, enjoy working in a team environment to achieve shared goals, ability to motivate others to perform their best work, strives for excellence and motivates others to do so. Embrace the Garden’s mission of plant conservation, education, research, and display core values. Experience in personnel management.
An associate's or bachelor’s degree in event management, business, hospitality, or related field of study is preferred. Responsible Vendor trained.
Minimum of three years experience in the restaurant, hospitality, venue management, or service industry required. Direct supervisory or management experience is a requirement.
Ability to solve complex problems and independently make decisions.
Business acumen, excellent communication, leadership, relationship building, and strong interpersonal skills.
Hands-on experience with MS Office and relevant software.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent, and other computations as part of budget planning, management, and reporting
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Physical Demands and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Physical Demands: Physical stamina required. Ability to lift 25-100 lbs. May be required to walk or stand for long periods of time, walking at times on uneven terrain. Must be able to bend, climb, balance, reach, stoop, or kneel without hindrance.
Work Environment: Work is performed in a combined indoors and outdoors environment, working in all weather conditions during special events. Occasionally exposed to fumes or airborne particles. The noise level in the work environment can range from quiet to moderately elevated noise levels.
Equipment: Ability to work A/V equipment and general office equipment, two-way radio and operation of garden shuttle.
Please apply via the Huntsville Botanical Garden career website:
Job descriptions are guidelines that attempt to characterize major duties and responsibilities of employees, and are subject to change as needs and programs change. At Huntsville Botanical Garden they are considered neither inclusive nor exclusive. It is expected that up to 20% of your duties may change annually