Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $85,898.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
flexible schedule
Job Description
Omaha's Henry Doorly Zoo & Aquarium is one of the nation's top-ranked zoological institutions, renowned for its exceptional guest experiences and commitment to conservation, education, and community engagement. Alongside the Lee G. Simmons Wildlife Safari Park, the Zoo welcomes nearly two million visitors annually, offering immersive wildlife encounters, educational programs, and world-class hospitality in a dynamic and diverse environment. As a leading cultural institution, Omaha's Henry Doorly Zoo & Aquarium is dedicated to creating memorable experiences for guests while upholding the highest standards of animal care, environmental stewardship, and sustainability. The facilities include a variety of dining venues ranging from... Show More
Job Requirements
- Bachelor’s degree or equivalent experience in hospitality or related field
- 7-10 years of progressively responsible leadership experience in food & beverage management
- 3+ years in a director or senior management role
- strong culinary and operational knowledge
- expertise in financial management and budget oversight
- proven ability to lead large teams and multi-unit operations
- ServSafe or Food Protection Manager Certification or ability to obtain within 30 days
- availability to work weekends, holidays, and extended hours
- valid driver’s license
- ability to work indoors and outdoors in varied weather conditions
- ability to lift up to 50 pounds and stand/walk for extended periods
- commitment to uphold health and safety regulations and compliance
Job Qualifications
- Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field preferred
- minimum of 7-10 years of progressive leadership in food & beverage management
- at least 3 years in a senior or director-level role
- experience managing multi-unit operations and large teams
- ServSafe or Food Protection Manager Certification or ability to obtain within 30 days
- must be available to work weekends, holidays, and extended/evening hours
- valid driver’s license required
Job Duties
- Ensure every meal enhances the guest journey and reflects the Zoo’s commitment to conservation, community, and world-class hospitality
- provide overall leadership and direction for the food & beverage program at the Zoo and Wildlife Safari Park
- develop and execute a comprehensive vision to elevate the culinary program, with emphasis on quality, menu innovation, sustainability, and guest satisfaction
- lead performance management for the food & beverage program through data-driven oversight of KPIs including time-of-service, per-capita spend, and expense ratios
- lead the redesign of the onsite catering program to elevate private event experiences and expand revenue opportunities
- advise the Vice President of Guest Experience and collaborate on infrastructure updates, venue remodeling, equipment upgrades, technology and POS enhancements, and flow design
- lead sustainability initiatives related to sourcing, packaging, waste reduction, and environmentally responsible operations
- establish elevated service and presentation standards that exceed industry expectations and define the Zoo as a premier hospitality destination
- develop innovative menus, seasonal offerings, and on-trend dining concepts aligned with guest preferences and dietary needs
- support the delivery of culinary program offerings through clear communication, effective staff training, and rigorous food-handling standards
- inspire and lead a dynamic and diverse team through clear direction, effective coaching, strong mentorship, and consistent accountability
- foster a culture rooted in hospitality, collaboration, safety, and continuous professional growth
- oversee strict compliance with health regulations including FDA Food Code, Nebraska Pure Food Act, and local health department standards
- develop and improve systems for food safety, sanitation, and allergen management
- ensure adherence to liquor laws and enforce responsible alcohol service policies
- oversee vendor partnerships, contract negotiations, and procurement to ensure quality and competitive pricing
- manage financial planning including budgeting, forecasting, pricing strategies, and profit and loss management
- build systems for targeted food cost percentages, inventory management, and labor efficiencies
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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