Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
employee recognition programs
Job Description
21c Museum Hotels is a unique and innovative hospitality company that combines the worlds of contemporary art and boutique hotel experiences to create one-of-a-kind lodging destinations. Known for its visionary integration of a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant, 21c Museum Hotels seeks to offer guests an immersive cultural experience alongside exceptional comfort and service. The company’s commitment to art, community engagement, and hospitality sets it apart in the hotel industry, cultivating an environment where creativity meets hospitality excellence. With locations across several cities, 21c Museum Hotels provides a vibrant atmosphere for both travelers and locals, fostering connection through art, food, and guest experience. Their mission goes beyond traditional lodging by inviting guests to engage with current art exhibitions while enjoying high-quality dining and accommodations.
The role of Restaurant Manager at 21c Museum Hotels is pivotal in ensuring the smooth daily operations of the hotel’s chef-driven restaurant. Reporting directly to the Food and Beverage Director, this leadership position is responsible for managing a team of 20 to 40 Front of House (FOH) teammates, with a focus on service excellence, operational efficiency, and guest satisfaction. The Restaurant Manager oversees all aspects of the restaurant’s front-of-house performance, including staffing, training, inventory management, and cost control measures.
In this role, the Restaurant Manager serves as the key point person for creating a memorable dining atmosphere where every guest feels welcomed and well-cared-for. They are charged with maintaining high standards of service and cleanliness while fostering a positive work culture that motivates and retains staff. A hands-on leader, the Restaurant Manager is not only expected to lead by example but also to roll up their sleeves and participate in daily operations to uphold standards and optimize resources. Key responsibilities include conducting thorough training sessions, implementing service protocols, managing scheduling, and overseeing employee development. The Restaurant Manager also plays a critical role in driving revenue growth by identifying cost-saving opportunities and enhancing operational workflows.
Ideal candidates for this position will bring two to four years of experience working in high-volume, high-quality restaurant environments, including at least one year in a supervisory or management role. They should possess a strong foundation in food and beverage knowledge, excellent communication skills, and a passion for the 21c Museum Hotels culture and values. Competence with Windows-based computers and Microsoft Office is essential to manage administrative duties efficiently. The ability to maintain professionalism, uphold uniform and cleanliness standards, and engage warmly with guests and colleagues alike is equally important.
21c Museum Hotels is committed to equal employment opportunities and welcomes applicants from diverse backgrounds, evaluating candidates without regard to race, color, religion, sex, national origin, disability, veteran status, or any other legally protected characteristic. Join 21c Museum Hotels’ flock to be part of an inspiring environment where art meets hospitality, and where your leadership will help craft unforgettable guest experiences every day.
The role of Restaurant Manager at 21c Museum Hotels is pivotal in ensuring the smooth daily operations of the hotel’s chef-driven restaurant. Reporting directly to the Food and Beverage Director, this leadership position is responsible for managing a team of 20 to 40 Front of House (FOH) teammates, with a focus on service excellence, operational efficiency, and guest satisfaction. The Restaurant Manager oversees all aspects of the restaurant’s front-of-house performance, including staffing, training, inventory management, and cost control measures.
In this role, the Restaurant Manager serves as the key point person for creating a memorable dining atmosphere where every guest feels welcomed and well-cared-for. They are charged with maintaining high standards of service and cleanliness while fostering a positive work culture that motivates and retains staff. A hands-on leader, the Restaurant Manager is not only expected to lead by example but also to roll up their sleeves and participate in daily operations to uphold standards and optimize resources. Key responsibilities include conducting thorough training sessions, implementing service protocols, managing scheduling, and overseeing employee development. The Restaurant Manager also plays a critical role in driving revenue growth by identifying cost-saving opportunities and enhancing operational workflows.
Ideal candidates for this position will bring two to four years of experience working in high-volume, high-quality restaurant environments, including at least one year in a supervisory or management role. They should possess a strong foundation in food and beverage knowledge, excellent communication skills, and a passion for the 21c Museum Hotels culture and values. Competence with Windows-based computers and Microsoft Office is essential to manage administrative duties efficiently. The ability to maintain professionalism, uphold uniform and cleanliness standards, and engage warmly with guests and colleagues alike is equally important.
21c Museum Hotels is committed to equal employment opportunities and welcomes applicants from diverse backgrounds, evaluating candidates without regard to race, color, religion, sex, national origin, disability, veteran status, or any other legally protected characteristic. Join 21c Museum Hotels’ flock to be part of an inspiring environment where art meets hospitality, and where your leadership will help craft unforgettable guest experiences every day.
Job Requirements
- Some college education
- Two to four years in a high volume, high-quality restaurant operation
- Minimum of one year of management or supervisory experience
- Must pass a background check
- Previous job in a restaurant line position
- Strong food and beverage knowledge acquired through a combination of education, work, and pure curiosity
- Competent with Windows-based computers and Microsoft Office
- Demonstrates enthusiasm for all things 21c
Job Qualifications
- Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software
- Demonstrates enthusiasm for all things 21c
- Must pass a background check
- Some college education
- Two to four years in a high volume, high-quality restaurant operation
- Minimum of one year of management or supervisory experience
- Previous job in a restaurant line position
- Strong food and beverage knowledge acquired through a combination of education, work, and pure curiosity
Job Duties
- Ensures the highest and most efficient level of service the guest expects
- Ensures the restaurant is staffed sufficiently for each meal period
- Works to keep staff morale high
- Rolls up sleeves and willing to get dirty to keep standards high or to cut staff where possible and save the restaurant money
- Train, train, and train staff some more and give verbal and written quizzes often
- Ensures all employees are following service standards
- Identifies ways to operate more efficiently, cut costs, and drive revenue
- Ensure cleanliness of staff and restaurant
- Creates total awareness of in-house VIPs and reviews names with staff members during pre-service meetings
- Constantly seeks improvement in self, staff, and the company
- Cultivates a following of regulars
- Reports to work on time and ready to work scheduled shifts
- Maintains a positive, friendly attitude with staff and guests
- Maintains a clean, orderly appearance in the restaurant service area
- Ensures proper uniforms and dress for all staff
- Assists and executes all tasks as assigned by the General Manager
- Screens all potential staff members before an interview with Food and Beverage Director
- Leads training program for all new hires
- Implements training policies and schedules for new hires
- Keeps all training documents up to date and accessible
- Communicates status of re-training needs for new hires and other teammates to the rest of the FOH team
- Implements and administers employee reward program like contests and gift cards
- Interviews potential employees and hiring
- Maintains and enforces steps of service protocols and standards of service
- Completes new hire paperwork to be given to HR
- Completes and submits Personnel Action Forms for all teammate gains, losses, and status changes
- Reviews and approves time clock activity
- Attends daily and weekly meetings as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
