JOB LOCATION: Boonshoft Museum of Discovery
WORK HOURS: Full-Time, Salary
REPORTS TO: President & CEO
Position Summary
The Eco Eatery Manager is responsible for the overall operation, administration, and success of the Eco Eatery. This position creates and maintains a welcoming, professional, and guest-focused dining environment while ensuring compliance with all applicable food safety, sanitation, liquor control, and health department regulations.
The Manager oversees daily food service operations, inventory management, purchasing, staffing, budgeting, cash handling, and customer service. This role requires experience managing food service operations and regulatory compliance but does not require advanced culinary or chef-level expertise. The Manager is responsible for ensuring that food preparation, storage, service, and alcohol sales are conducted in accordance with all applicable laws and organizational policies.
The Manager hires, trains, supervises, schedules, and evaluates Eco Eatery staff, promotes a culture of exceptional guest service, and supports museum events through food and beverage service.
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Essential Duties and Responsibilities
Operations Management
- Direct and oversee the daily operations of the Eco Eatery.
- Create and maintain a welcoming, clean, safe, and professional dining environment.
- Ensure efficient service, high-quality guest experiences, and smooth daily operations.
- Develop, implement, and maintain operating procedures for food service, sanitation, cash handling, and guest service.
- Monitor operational performance and identify opportunities for increased efficiency and revenue generation.
Food Safety and Regulatory Compliance
- Ensure compliance with all federal, state, and local food service regulations and health department requirements.
- Oversee proper food handling, preparation, storage, labeling, and sanitation practices.
- Maintain required food service permits, certifications, inspection readiness, and documentation.
- Train and regularly reinforce staff compliance with food safety standards and organizational policies.
- Respond appropriately to health and safety concerns and implement corrective actions when necessary.
Alcohol Service Management
- Manage purchasing, inventory, storage, and control of alcoholic beverages.
- Ensure compliance with all alcohol service laws, regulations, permits, and licensing requirements.
- Train and supervise staff involved in alcohol service and monitor adherence to responsible beverage service practices.
- Maintain accurate records related to alcohol inventory and sales.
- Support museum events that include alcohol service and ensure all requirements are met.
Inventory and Purchasing
- Order food, beverages, supplies, and operating materials as needed.
- Maintain accurate inventory records and controls.
- Establish and maintain relationships with vendors and suppliers.
- Monitor product quality, pricing, and availability.
- Minimize waste and maintain appropriate inventory levels.
Financial Management
- Demonstrate mastery of all approved cash-handling and accounting procedures.
- Monitor daily sales, deposits, and financial controls.
- Assist in developing and managing the annual operating budget for the Eco Eatery.
- Track expenses and revenues to achieve established financial goals.
- Identify opportunities to increase profitability while maintaining service quality.
Leadership and Staff Development
- Recruit, hire, train, supervise, schedule, and evaluate Eco Eatery staff.
- Establish ongoing training programs related to customer service, food safety, alcohol service, and operational excellence.
- Foster a positive, collaborative, and accountable work environment.
- Ensure adequate staffing levels to support daily operations and special events.
Guest Experience
- Provide and model exceptional customer service standards.
- Resolve guest concerns in a professional and timely manner.
- Promote menu offerings, programs, and special events.
- Coordinate with Guest Services staff to support a positive museum experience.
Events and Museum Support
- Support museum programs, private events, fundraisers, and special functions with food and beverage service.
- Coordinate menu selections, supplies, staffing, and event logistics as needed.
- Work collaboratively with museum departments to support organizational goals and strategic initiatives.
Additional Responsibilities
- Work alongside the President & CEO in planning and implementing initiatives that support the Society’s strategic goals.
- Perform other duties as assigned.
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Qualifications
Required
- Minimum of 3 years of experience in food service, restaurant, café, catering, hospitality, or related operations management.
- Knowledge of food safety and sanitation regulations.
- Experience supervising, training, and scheduling staff.
- Experience managing inventory, purchasing, and vendor relationships.
- Strong customer service and communication skills.
- Experience handling cash management and point-of-sale (POS) systems.
- Ability to work flexible hours, including evenings, weekends, and special events as needed.
Preferred
- Food Protection Manager Certification (ServSafe Manager or equivalent).
- Experience overseeing alcohol service and beverage inventory.
- Experience working with liquor permits, licensing, and responsible alcohol service practices.
- Experience developing and managing budgets.
- Experience in a museum, nonprofit, hospitality, or visitor-focused environment.
Summary: The Eco Eatery Manager is responsible for creating and maintaining an environment that is welcoming, upbeat, and comfortable for all guests. The Manager will consistently model an outstanding attitude of customer service and will impart a model enthusiasm for all Eco Eatery staff and volunteers to emulate. The Manager will hire, train, supervise, and schedule Eco Eatery staff and will be responsible for regularly evaluating, updating, and retraining staff as necessary. The Manager will also maintain and order necessary food and materials inventory for the use of public consumption as well as private or fundraising events, as dictated.
The Manager will ensure guest satisfaction, Eatery promotion efforts, and efficient cash-handling procedures. The Manager will demonstrate a mastery of all Society-approved cash handling and accounting procedures, and effectively and efficiently operate the Eatery register. The Manager will develop and adhere to a yearly budget for Eco Eatery expenses and revenue.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
- Ensure that all visitors are professionally welcomed with information to make certain that they have the opportunity to enjoy the Museum to the fullest extent.
- Provide an outstanding model of customer service standards for all employees and volunteers to follow.
- Hire, train, supervise, and schedule Eco Eatery staff and establish a schedule for ongoing training for existing personnel
- Develop, implement, and maintain written records for Eco Eatery policies and procedures, including food handling, customer service and cash-handling guidelines.
- Create and maintain an environment that is welcoming, upbeat, comfortable, and professional. Maintain a clean and orderly workplace that is in line with Health Department guidelines, as well as inviting to visitors.
- Maximize revenue potential by enthusiastically promoting and selling daily menu items
- Work alongside the President & CEO in planning and implementing the DSNH Strategic Plan, including executing the measures already in place, developing new ideas, and periodically evaluating and updating the Plan; work interdepartmentally within the Museum to achieve the Plan’s success.
- Ensure an adequate and accurate inventory of food and supplies necessary in the functionality of Eatery
- Assist with special events and promotions, as requested by providing select menu items and dining materials
- Assist President & CEO with other such tasks as may be required to assure the efficient operation of the Eco Eatery
- Be familiar with POS functions, including entering inventory into the POS as necessary and restocking inventory
- Coordinate with Guest Services staff as needed, and thoroughly understanding all responsibilities associated with customer experience.
- Other duties as assigned.
This job description may be changed at any time and in no way does this limit management decisions.
Rev July 2026.
