Restaurant Manager

This position is responsible for overseeing all Front of House operations for the NCMA Café and Food and Beverage experiences. The NCMA Café delivers an exceptional dining experience through its elevated spring and summer menus. Specializing in vibrant, seasonal brunch and lunch offerings, the café features scratch‑made dishes crafted from premium ingredients, a curated wine list, and house‑made artisan desserts. This position serves as the primary leader for guest service, employee supervision, scheduling, training reinforcement, operational execution, and hospitality initiatives. This role works closely with the Director of Food and Beverage to ensure exceptional guest experiences, operational consistency, and successful execution of cafe programming and special events. Guest Experience & Hospitality Manage OpenTable reservations and visitor‑engagement platforms Respond to guest reviews and maintain a positive online presence Utilize OpenTable tools to identify and track VIP guests, museum members, birthdays, anniversaries, and repeat visitors Coordinate personalized guest outreach and recognition opportunities Engage with guests during service to enhance hospitality and gather feedback Resolve guest concerns and service‑recovery situations professionally and effectively Maintain exceptional service standards and guest satisfaction Leadership & Team Management Serve as the primary Front of House leader for daily café operations Create weekly employee schedules and manage labor deployment Conduct performance evaluations and provide ongoing coaching and feedback Address attendance, performance, and workplace conduct concerns Administer corrective action and disciplinary processes in partnership with Human Resources Reinforce service standards, appearance standards, and operational expectations Foster a positive, professional, and accountable team culture Partner with the Director of Food & Beverage on staffing plans, succession planning, and employee development initiatives Communication & Daily Operations Prepare and lead daily preshift meetings Communicate museum events, exhibitions, café specials, incentives, operational updates, and daily service expectations Support preparation for weekly NCMA leadership and operational meetings Ensure operational priorities are communicated clearly and consistently to staff Program & Experience Management Oversee the execution and continuous improvement of café programs including Café ToGo, Wine & Social Hour programming, Weekend specials, Barista Program, Seasonal promotions and tabletop signage & marketing materials Support the development and execution of specialty dining experiences and events Collaborate with museum departments and external partners as needed Ensure programs align with overall Food & Beverage goals and guest‑experience standards Inventory, Systems & Administrative Management Oversee inventory‑management processes for Front of House operations Partner with the Operations Specialist and Executive Chef to maintain inventory organization and stock levels Maintain organization and functionality within Square POS systems Support inventory tracking, reporting, forecasting, and system updates Monitor ordering needs for front‑of‑house product references and supplies Maintain accurate operational records and documentation Operational Leadership Provide hands‑on support during service periods and special events Maintain the ability to perform all Front of House positions when operationally necessary Support workflow between service stations to maintain efficient guest service Monitor cleanliness, organization, safety, and operational standards Direct and prioritize operational support efforts provided by the Operations Specialist Collaborate with kitchen leadership to ensure seamless guest experiences Preferred Qualifications Previous restaurant, hospitality, or food‑service management experience is required. Experience supervising and developing teams. Experience with scheduling, labor management, and performance coaching. Familiarity with POS systems, inventory‑management, and reservation platforms. Strong organizational, communication, and problem‑solving skills. Must be willing and able to work evenings, weekends, and special events as required. #J-18808-Ljbffr Catering Works