Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $75,000.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
Retirement benefits
Employee Discounts
Professional development opportunities
Job Description
The Tennessee Valley Railroad Museum is a unique and vibrant establishment dedicated to preserving and sharing the rich heritage of railroading in the Tennessee Valley region. Known for its engaging train excursions and historic attractions, the museum offers visitors a memorable experience that combines education, entertainment, and community involvement. As a non-profit organization, the Tennessee Valley Railroad Museum emphasizes both historical preservation and guest enjoyment. Its Food & Beverage department plays a crucial role in enhancing visitor experiences across multiple venues, including the Dinner Train, Tea Room, Depot, Deli, Gift Shop, Commissary, and various special events held throughout the year.
The Food & Beverage Director position at the Tennessee Valley Railroad Museum is a full-time, exempt role reporting to the Senior Director of Marketing, Communications & Guest Experiences. This leadership role requires overseeing the daily operations of all food and beverage services to ensure exceptional quality, safety, and guest satisfaction. The position is salary-based with a competitive pay package, reflecting the importance of this role to the museum's overall success.
As Food & Beverage Director, the individual will manage a diverse team, guiding hiring, training, and performance assessment processes. They will coordinate schedules, controlling labor costs while ensuring operational needs are met. Inventory management is a key aspect, involving ordering and maintaining supplies across all food and retail locations. The director ensures that food safety and sanitation standards meet regulatory requirements, including compliance with health codes and certification standards such as ServSafe.
The role demands oversight of menu development, event catering, sales operations, and cash handling procedures. Coordination with other museum departments is essential for seamless guest experiences during train excursions and special events. The director must respond promptly to guest concerns, promoting positive relations and high standards of service. Evening, weekend, and holiday availability is necessary, as many events occur outside typical business hours.
The demanding nature of this position includes hands-on work in various environments, from quiet offices to bustling food preparation areas. Physical requirements include mobility around the property, equipment handling, and occasional lifting, all within the historic rail environment that can be loud and crowded. The director is expected to foster collaborative teamwork and uphold the Tennessee Valley Railroad Museum's commitment to equal employment opportunity and inclusivity.
This role offers an exceptional opportunity for a seasoned food and beverage professional to contribute to a beloved community institution, managing an integral part of the visitor experience while supporting the museum's mission and operations with a strong leadership presence.
The Food & Beverage Director position at the Tennessee Valley Railroad Museum is a full-time, exempt role reporting to the Senior Director of Marketing, Communications & Guest Experiences. This leadership role requires overseeing the daily operations of all food and beverage services to ensure exceptional quality, safety, and guest satisfaction. The position is salary-based with a competitive pay package, reflecting the importance of this role to the museum's overall success.
As Food & Beverage Director, the individual will manage a diverse team, guiding hiring, training, and performance assessment processes. They will coordinate schedules, controlling labor costs while ensuring operational needs are met. Inventory management is a key aspect, involving ordering and maintaining supplies across all food and retail locations. The director ensures that food safety and sanitation standards meet regulatory requirements, including compliance with health codes and certification standards such as ServSafe.
The role demands oversight of menu development, event catering, sales operations, and cash handling procedures. Coordination with other museum departments is essential for seamless guest experiences during train excursions and special events. The director must respond promptly to guest concerns, promoting positive relations and high standards of service. Evening, weekend, and holiday availability is necessary, as many events occur outside typical business hours.
The demanding nature of this position includes hands-on work in various environments, from quiet offices to bustling food preparation areas. Physical requirements include mobility around the property, equipment handling, and occasional lifting, all within the historic rail environment that can be loud and crowded. The director is expected to foster collaborative teamwork and uphold the Tennessee Valley Railroad Museum's commitment to equal employment opportunity and inclusivity.
This role offers an exceptional opportunity for a seasoned food and beverage professional to contribute to a beloved community institution, managing an integral part of the visitor experience while supporting the museum's mission and operations with a strong leadership presence.
Job Requirements
- Minimum of 5 years of supervisory or management experience in food service, hospitality, catering, or retail operations
- Knowledge of food safety and sanitation regulations (ServSafe certification required)
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events
- Ability to move about inside the work space and outside on property
- Ability to operate food preparation equipment and office machinery such as computer and copier
- Ability to position self to move work product and equipment and occasionally lift up to 50 pounds
- Ability to work in restaurant environment that can be loud, hot, and crowded
- Ability to work outside and be on feet daily
- Ability to climb stairs and safely board railroad equipment as needed
Job Qualifications
- Strong leadership, organizational, communication, and problem-solving skills
- Ability to manage multiple locations and priorities in a fast-paced environment
- Experience with inventory control, purchasing, scheduling, and staff development preferred
- Proficiency with Microsoft Office and point-of-sale systems is preferred
Job Duties
- Oversees the daily operations of the Dinner Train, Tea Room, Depot, Deli, Gift Shop, Commissary, and all Food & Beverage special events
- Supervise, coach, and support Food & Beverage team members to ensure excellent guest service and operational efficiency
- Conducts hiring, onboarding, training, coaching, and evaluating staff
- Prepares employee schedules while monitoring labor costs and staffing needs
- Maintains inventory levels and ordering of food, beverages, retail merchandise, paper products, and operational supplies
- Ensures compliance with all food safety, sanitation, and health regulations
- Monitors food quality, presentation, cleanliness, and service standards across all locations
- Directs menu implementation, event preparation, catering, and seasonal operations
- Oversees cash handling, point-of-sale operations, and daily sales reconciliation
- Coordinates with museum departments to ensure smooth execution of train excursions and special events
- Oversees maintaining equipment, facilities, and operational readiness throughout all Food & Beverage locations
- Responds professionally to guest concerns and resolves issues promptly
- Works evenings and weekends for events or campaigns as needed
- Maintains regular and predictable attendance, including working overtime as needed
- Works cooperatively and collaboratively with team members, guests, and vendors
- Performs any other tasks assigned by members of the leadership team
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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