Job Overview
Employment Type
Full-time
Compensation
Salary
Range $89,250.00 - $115,500.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
The National Gallery of Art is a prestigious institution that invites all individuals to explore and experience art, creativity, and our shared humanity. Open year-round, it attracts over three million visitors annually, making it a vibrant cultural hub and a cornerstone for the arts community. As a prominent museum, the National Gallery of Art not only showcases an extensive collection of masterpieces but also aims to educate and inspire visitors through innovative programs and exhibitions. The gallery's commitment to excellence extends beyond its artworks to the overall visitor experience, including food and beverage services.
The Director of Operations at the National Gallery of Art plays a pivotal role in supporting and enhancing the visitor experience through exceptional food and beverage operations. Reporting directly to the General Manager, this leadership position oversees multiple service areas and collaborates closely with venue management to ensure seamless, high-quality service delivery. The Director of Operations is responsible for driving operational excellence, financial performance, and employee engagement across all dining facilities. This role involves hands-on management while also functioning as an individual contributor who skillfully completes specialized technical tasks and supports operational goals independently and as part of a team.
With a competitive salary range of $89,250 to $115,500 per year, this full-time position offers a meaningful opportunity for those passionate about hospitality management within a cultural institution. Responsibilities include shaping the overall guest experience, managing financial performance through budgeting and cost control, and fostering a culture of accountability, collaboration, and continuous improvement among staff. The Director of Operations also oversees hiring, training, and development to build a high-performing team committed to exceptional service and adherence to health and safety standards. This role is ideal for experienced hospitality professionals who thrive in dynamic environments and want to contribute to an institution dedicated to cultural enrichment and community engagement.
The Director of Operations at the National Gallery of Art plays a pivotal role in supporting and enhancing the visitor experience through exceptional food and beverage operations. Reporting directly to the General Manager, this leadership position oversees multiple service areas and collaborates closely with venue management to ensure seamless, high-quality service delivery. The Director of Operations is responsible for driving operational excellence, financial performance, and employee engagement across all dining facilities. This role involves hands-on management while also functioning as an individual contributor who skillfully completes specialized technical tasks and supports operational goals independently and as part of a team.
With a competitive salary range of $89,250 to $115,500 per year, this full-time position offers a meaningful opportunity for those passionate about hospitality management within a cultural institution. Responsibilities include shaping the overall guest experience, managing financial performance through budgeting and cost control, and fostering a culture of accountability, collaboration, and continuous improvement among staff. The Director of Operations also oversees hiring, training, and development to build a high-performing team committed to exceptional service and adherence to health and safety standards. This role is ideal for experienced hospitality professionals who thrive in dynamic environments and want to contribute to an institution dedicated to cultural enrichment and community engagement.
Job Requirements
- Bachelor's degree in hospitality management, business administration, related field, or equivalent experience
- 5 years of management experience
- 5 years of related experience
Job Qualifications
- Bachelor's degree in hospitality management, business administration, or related field, or equivalent experience
- experience overseeing concessions, catering, and premium dining operations in a complex environment
- expertise in financial management including budgeting, forecasting, and cost control
- knowledge of food safety and alcohol service standards with relevant certifications
- proficiency with Microsoft Office and operational systems such as POS, inventory, and scheduling tools
Job Duties
- Lead cross-functional food and beverage teams to deliver seamless, high-quality guest experiences across all service areas
- drive revenue growth and profitability through thoughtful planning, cost management, and operational execution
- partner with venue leadership to align daily operations with business needs and long-term goals
- champion a culture of accountability, collaboration, and continuous improvement across teams
- oversee hiring, training, and development to build engaged and high-performing teams
- ensure consistent adherence to health, safety, and food handling standards
- manage financial performance including labor, inventory, and departmental budgets to meet targets
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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