Job Description:

Position Title: Associate Director of Operations, Food & Beverage

Position Type: Full-Time

FLSA Classification: Exempt
Department: Hospitality
Reports To: Director of Hospitality

Date Reviewed: 4/7/2026

About Crystal Bridges & The Momentary:

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission.

The Momentary is a contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. The Momentary is a venue for the music, art, and food of our time, and a catalyst for creativity and economic vitality. An extension to Crystal Bridges, the Momentary is a ‘living room’ where community gathers to be inspired, connected, and joyful. You belong here: make the most of this moment.

Position Summary:

The Associate Director of Operations for Food & Beverage will oversee the daily operations and strategic initiatives for the food and beverage (F&B) department within a large organization. This position is responsible for ensuring the highest standards of service, quality, and profitability across all F&B outlets. The Associate Director will work closely with senior leadership and cross-functional peers to drive operational efficiency, manage budgets, and deliver exceptional guest experiences. This role requires a results-driven leader with extensive experience in F&B operations, staff management, and strategic planning.

Principal Responsibilities:

• Operational Oversight:
  • Oversee the day-to-day operations of all F&B outlets, including restaurants, bars, catering, and special events.
  • Ensure that operational procedures and standards are maintained across all venues, including food safety, hygiene, and service protocols.
  • Collaborate with kitchen and front-of-house teams to deliver consistent and high-quality food and beverage offerings.
• Financial Management:
  • Develop and manage operational budgets, including labor, inventory, and other F&B expenses to achieve financial goals.
  • Monitor and analyze financial performance, adjusting operations to optimize profitability while maintaining quality and guest satisfaction.
  • Identify cost-saving opportunities and implement initiatives to increase efficiency and reduce waste.
• Leadership & Team Development:
  • Lead, mentor, and develop F&B managers and staff to maintain high standards of service and performance.
  • Foster a culture of teamwork, continuous improvement, and accountability across the F&B department.
  • Ensure all staff receive proper training in service, safety, and compliance standards, as well as professional development opportunities.
• Strategic Planning & Innovation:
  • Work closely with senior leadership to develop and execute long-term strategies for F&B operations, aligning with the organization’s vision and goals.
  • Identify market trends and customer preferences to innovate and enhance the F&B offerings and guest experience.
  • Collaborate with the culinary team to develop seasonal menus, signature items, and special event packages that meet or exceed guest expectations.
• Guest Experience:
  • Maintain a guest-first approach, ensuring that all F&B offerings and services meet the highest standards of excellence.
  • Address guest feedback and resolve any service issues in a timely and professional manner.
  • Ensure consistency in service delivery across all F&B outlets to drive guest satisfaction and repeat business.
• Vendor & Supply Chain Management:
  • Build and maintain strong relationships with key suppliers and vendors to ensure the timely delivery of high-quality products.
  • Negotiate contracts, manage inventory, and streamline supply chain processes to optimize cost efficiency and availability of products.

Qualifications and Skills:

• Bachelor’s degree in hospitality, business management, or a related field; advanced degree preferred.
• 7-10 years of experience in food and beverage operations, with at least 3-5 years in a leadership or senior management role.
• Proven experience in managing high-volume F&B operations within a large organization or multi-unit environment.
• Strong financial acumen with experience in budgeting, cost control, and financial analysis.
• Demonstrated ability to lead, develop, and motivate a large team.
• In-depth knowledge of food safety regulations, labor laws, and industry standards.

Preferred Skills:

• Familiarity with point-of-sale systems, Square is a plus, inventory management software, and other F&B operational tools.
• Strong communication and interpersonal skills, with the ability to work collaboratively with cross-functional teams.
• Experience in menu development, vendor management, and customer experience improvement.

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 position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical demands: In the work environment described below, position requires working in a high functioning kitchen for prolonged periods of time and good eye/hand coordination, bending and stretching for prepping, and physical stamina to lift a minimum of 25 pounds. Visual acuity to review written materials is required for this job. Additionally, this position requires meeting the public and the organization in a professional and courteous manner. Occasionally, while performing the duties of this job, the employee is required to independently travel in the local area.

• Work environment: Work will be performed in an office environment, museum spaces, and in communities served. The physical arrangement of the office may require the position to work in an open environment within close proximity to other colleagues. Workspace must be organized and reflect efficiency. The noise level in the Museum work environment is usually low to moderate. Frequent evening and weekend work hours and some travel is required.

All offers of employment are contingent on your successful completion (where permitted by state law) of a confidentiality agreement and background check. In addition, you will need to provide proper identification verifying your eligibility to work in the United States.

Crystal Bridges is an equal opportunity employer committed to building and maintaining a workplace that is free of discrimination and harassment of any kind. We encourage all qualified applicants to apply. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, veteran status, or any other status protected by the laws or regulations in the locations where we operate.