Assistant Manager, Cafe Back of House

Frederik Meijer Gardens & Sculpture Park; Grand Rapids (MI); On-site; USD 38,000 - 54,000; Full time

Job summary

Frederik Meijer Gardens & Sculpture Park is seeking an Assistant Manager for the Cafe Back of House in Grand Rapids, MI. The role supports the Restaurant Operations Manager, overseeing daily back-of-house operations, staff supervision, scheduling, and inventory across the café and seasonal venues.

Ideal candidates have 3+ years in restaurant settings, 2+ years in supervisory roles, and relevant food-safety certifications.

Qualifications

• Minimum 2 years supervisory or lead position experience in hospitality or restaurant settings.
• Minimum 3 years of working experience in restaurant industry.
• Serve Safe and Tips certification preferred (or eligibility to certify within 90 days).

Responsibilities

• Coordinate café services and production with culinary team.
• Schedule, supervise, and document staff hours and duties.
• Oversee inventory, ordering, and cost controls within café operations.
• Train staff and maintain health, safety, and sanitation standards.
• Address guest concerns and support guest satisfaction initiatives.

Skills

Customer service

Staff supervision

Leadership

Effective communication

Education

HS Diploma or GED

Associate’s degree in culinary management or related

Culinary certification/degree

Tools

POS systems

Job description

Position:Assistant Manager, Cafe Back of House

Location: Grand Rapids, MI

Job Id:884

# of Openings:1

Frederik Meijer Gardens & Sculpture Parkpromotes the enjoyment, understanding, and appreciation of gardens, sculpture, the natural environment, and the arts. Meijer Gardens is ranked among the 100 most visited art institutions in the world. The organization embraces the concept of a major cultural attraction centering around horticulture & sculpture. Meijer Gardens' commitment is to create a legacy of lifelong learning, enjoyment, and a rich cultural experience for generations to come.

Department: Cafe

Supervisor: Restaurant Operations Manager

Position Summary:The Cafe Back of House Assistant Manager supports the Restaurant Operations Manager in overseeing daily operations of the James and Shirley Balk Café & Coffee Shop and Mary’s Ice Cream Parlor at Frederik Meijer Gardens & Sculpture Park. This role helps ensure exceptional guest experience and operational efficiency by assisting with back-of-house operations, staff supervision, scheduling, and inventory processes. Responsibilities include supporting menu development, food preparation oversight, inventory management, and vendor coordination. The Assistant Manager contributes to fostering a positive team culture, maintaining compliance with health and safety standards, and coordinating special events. Strong communication, problem-solving, and organizational skills are essential, along with a commitment to hospitality and guest satisfaction.

Essential Functions

Operations & Service

• Assist with coordinating, organizing, implementing, and managing café services and production.
• Ensure coverage for food production and dining room service during all operating hours.
• Maintain quality of products and services throughout distribution.
• Assist with menu creation, development, and implementation in collaboration with the culinary team.
• Oversee vendor services and monitor guest activities for smooth execution.
• Provide administrative support for daily communications and train others to do the same.
• Coordinate files and maintain accurate information for special reservations (tour lunches, member events, holiday hours).
• Support opening, pre-service, and closing procedures; verify side work completion and cash handling accuracy.
• Help manage guest flow and queueing strategies during peak periods to optimize service times and guest satisfaction.
• Address guest concerns promptly and elevate issues to the Café Manager when necessary.

Inventory & Ordering

• Assist with maintaining café inventory and stock levels.
• Place orders for products and maintain accurate order guides with updated vendor information.
• Document inventory waste and assist with month-end inventory counts.
• Maintain organized inventory using sheet-to-shelf systems.

Management

• Assist with delegating staff responsibilities and monitoring performance.
• Schedule, monitor, and document staff hours and daily responsibilities.
• Interview, hire, train, and monitor performance standards; assist with annual reviews.
• Function as a liaison and share relevant information with the café team.
• Maintain a positive team approach and professional customer service by working in both front and back of house; lead by example.
• Foster a respectful, guest-first culture aligned with organizational values.

Cleanliness & Compliance

• Assist with monitoring and maintaining cleanliness and organization of café and equipment.
• Report and submit work orders to Facility Maintenance and copy Café Manager.
• Maintain all Health Department standards and ensure compliance with food safety protocols.
• Ensure daily set-up, clean-up, and sanitation of all food and beverage areas.
• Coordinate and document food and beverage accounting information; update POS system as needed.
• Collect payments and process cash, checks, and credit cards accurately.
• Secure cash for all registers and assign responsibility to staff.
• Oversee accurate balancing of registers and monitor variances; follow up with Café Manager and accounting department.
• Monitor daily sales and product mix reports, record information on daily sales log.
• Assist with providing Accounting Department month-end sales reports in absence of Café Manager.
• Update and maintain accurate cost and pricing in POS system.

Menu & Production

• Support the culinary team to develop, test, and implement menu items and café offerings; confirm FOH support readiness (menu knowledge, recipes, plating guides, allergen flags, and service SOPs) and support menu performance.
• Ensure quality of products and services throughout distribution.
• Assist with food preparation and production when needed.

Additional Duties

• Step in to lead FOH operations and BOH support in the Café Manager’s absence.
• Perform additional tasks assigned to support operational success.
• Other Duties as Assigned

Education and / or Qualifications preferred

• Education:
  • High School Diploma or GED required.
  • Associate’s degree in culinary management or related preferred.
  • Culinary Certification or Degree with 2 years supervisory or lead position experience; including people management in hospitality or restaurant industry preferred.

Experience

Minimum of 2 years supervisory or lead position experience; including people management in hospitality or restaurant industry, with strong emphasis on customer service and front-of-house management required.

Minimum of 3 years of working experience in restaurant industry required.

• Skills/Knowledge/Licenses:
  • SERVE Safe and Tips certification preferred (or eligibility to certify within 90days of employment)
  • Ability to demonstrate strong verbal and written communication skills at various levels within the organization. Proficient in Microsoft Office (Word, Excel, Outlook), and similar office applications required.
  • Ability to demonstrate strong working knowledge of POS systems, and online ordering platforms.
  • Ability to multi-task in a fast-paced environment with multiple time driven deadlines
  • Ability to professionally establish priorities, manage workloads while giving directions.
  • Working Knowledge of Restaurant Operations Proven leadership support skills with a focus on team support and operational excellence
  • Knowledge of budget reports, profit and loss statements to drive sales growth
  • Ability to work a flexible schedule, including days, evenings, weekends, and occasional holidays.
  • Ability to professionally establish priorities and manage workloads while taking and giving directions.

Organizational Expectations

• Welcoming:Fostering joy and an inclusive and accessible environment for everyone.
• Excellence: Approaching all we do with world-class intentionalism.
• Innovation: Embracing the future to create unique and engaging experiences in art, culture and nature with a commitment to creativity.
• Integrity: Operating with honesty, transparency and accountability throughout the organization.
• Stewardship: Preserving and enhancing our community, physical, cultural, and financial resources for current and future generations.

Working Conditions: Basic mobility to navigate offices, grounds, and exhibition areas. The role requires the ability to observe details at close range and communicate accurately with staff and guests. The position involves regularly lifting and moving items up to 20 lbs, frequently up to 50 lbs, and occasionally exceeding 100 lbs, including supplies, tools, and equipment. The assistant manager must be able to kneel, stoop, bend, and lift as needed, and occasionally ascend or descend ladders to access storage or equipment.This position primarily operates in indoor environments but may require occasional work outdoors, including exposure to inclement weather conditions. The Assistant Manager will work in a fast-paced setting that demands flexibility and physical stamina to handle operational needs. Tasks may involve extended periods of standing and walking throughout the facility, as well as performing hands-on activities to support restaurant operations.

As part of our onboarding process, all new hires are required to complete our background check.

Frederik Meijer Gardens & Sculpture Park is an Equal Opportunity Employer.

We believe in fostering a diverse and inclusive workplace.