Job Title: Food and Beverage Manager / Bar Manager

Location: Athenaeum Center for Thought & Culture, Chicago, IL

Terms: Part-Time

Requirements: Must be available to work evenings and weekends About the Athenaeum Center for Thought & Culture

The Athenaeum Center was built in 1911 on the St. Alphonsus campus and is home to Chicago's oldest continuously-operating off-Loop theater. Our mission is to invite people into encounters with beauty and to revitalize the Catholic tradition of the arts from our location in one of Chicago's most unique religious, artistic, and civic buildings. At the Athenaeum Center, we believe that art and beauty have the capacity to build up culture, transform society, and change lives. Why Work for Us

Join a team dedicated to creating transformative experiences through the arts in a historic, unique, and beautiful setting. Our staff is passionate about providing exceptional guest experiences and fostering a collaborative and supportive work environment. As Bar Manager, you will have the opportunity to showcase your leadership and creativity in a dynamic, high-energy, and artistic environment. Job Overview

The Food & Beverage Manager at the Athenaeum Center for Thought & Culture is a part-time leadership role responsible for overseeing all aspects of our food and beverage operations across a busy calendar of events. This includes managing bar service, supervising and training bartenders, developing seasonal menus, tracking inventory, handling vendor relationships, and ensuring compliance with health and safety standards.

The role also includes restructuring our ordering and inventory systems to be more efficient and cost-effective, supporting a program that is both financially sustainable and mission-aligned. This person will work closely with the Events & Sales Manager and the Front of House team to ensure smooth execution and a warm, welcoming atmosphere for over 1,000 guests per day. The ideal candidate brings both operational expertise and a sense of hospitality rooted in joy, beauty, and excellence. Responsibilities

Bar + Concessions Management

Oversee bar operations across all event spaces (Main Stage, Paradiso Bar, lobby concessions, and private receptions) Hire, train, and supervise bartenders to deliver excellent, warm service Schedule staff according to event needs and communicate clearly across departments Maintain high standards of cleanliness, safety, and compliance with BASSET and city/state laws Ensure regular and thorough cleaning of all food and beverage spaces, including bar areas, storage rooms, fridges, and prep surfaces, in accordance with health and safety guidelines Menu + Guest Experience Develop rotating seasonal menus for cocktails, mocktails, and coffee options Provide thoughtful, creative drink options that align with guest preferences and event tone Offer light concessions and snacks that are simple, cost-effective, and easy to manage in high-volume service settings Present menus and signage in a professional and inviting way Ordering + Inventory Systems Restructure current ordering practices for efficiency and cost-effectiveness Maintain up-to-date inventory across multiple bars using our POS/inventory software Cultivate relationships with liquor, beer, wine, and supply vendors Make data-informed purchasing decisions to ensure appropriate stock levels while minimizing waste Track margins and analyze sales to inform pricing and promotions Team + Culture Act as an engaged and proactive member of a mission-driven team Support and collaborate with the Events, FOH, and Box Office staff to ensure smooth and joyful guest experiences Bring a spirit of hospitality and adaptability, even in fast-paced or high-pressure settings Qualifications: Proven experience as a Food and Beverage Manager or Bar Manager, ideally in a hospitality or performing arts setting. Expertise in managing preferred caterer relationships and bar package contracting. Strong proficiency in inventory software systems, including training staff and ensuring accuracy. Experience with room setups for social and drinking functions, ensuring efficient event preparation. Excellent leadership, organizational, and customer service skills. Financial management experience, including budgeting, inventory control, and reporting. Ability to work flexible hours, including mornings, nights, and weekends, depending on coffee shop and event schedules. Strong communication skills and ability to work collaboratively across departments. Food Handler and BASSET certification preferred or willingness to obtain. Physical Requirements: Ability to stand for extended periods. Ability to lift and carry up to 50 pounds.

Reports To: This position reports to the General Manager This position's direct reports are: Bartender

The position often interacts and collaborates with the Event Manager, Front-of-House Manager, Audience Services Manager, and General Manager.