Restaurant Manager

Core Responsibilities

• Manage OpenTable reservations and guest 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
• Cook personalize guest outreach and recognition opportunities
• Engage with guests throughout 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 cafe 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
• 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, cafe 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 cafe programs including: Cafe ToGo Wine and Social Hour Programming, Weekend Specials, Barista Program, Seasonal Promotions, Tabletop Signage and 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 and 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 products and supplies
• Maintain accurate operational records and documentation

Operational Leadership

• Provide handson 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
• Collaborate with kitchen leadership to ensure seamless guest experiences