Dining General Manager

American Dining Creations; Kansas City (MO); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Weekly Pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, and Vis

Vision Plans, FSA/HSA

Job summary

American Dining Creations at The Nelson Atkins Museum of Art in Kansas City, MO, seeks a General Manager to lead all dining and hospitality operations onsite, including daily restaurant services and donor events.

You will partner with Museum leadership and events teams to deliver exceptional guest experiences while managing budgets, staffing, and high-profile occasions in a culture of service excellence.

Qualifications

• Requires a bachelor's degree in hospitality or equivalent experience.
• Five years in a senior hospitality leadership role with high standards.
• Strong financial acumen including budgets and labor models.

Responsibilities

• Lead all dining and hospitality services and on-site catering.
• Deliver polished, anticipatory hospitality aligned with the museum's mission.
• Collaborate with museum leadership and events teams to execute events.
• Develop staff and supervise front-line teams across shifts.
• Maintain compliance with food safety standards and audit logs.

Skills

Leadership

Budgeting

Guest engagement

Events coordination

Catering operations

Education

Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or Culinary Arts

Tools

CATERTRAX

Toast Software

Microsoft Office

Job description

Pay: $90000 - $110000 | Based on Experience

Location:

Kansas City, Missouri- The Nelson Atkins Museum of Art

Summary:

American Dining Creations is proud to support The Nelson Atkins Museum of Art by providing dining and special event services onsite and executing creative, memorable culinary experiences. The General Manager leads all culinary and hospitality operations for American Dining Creations at The Nelson Atkins Museum of Art, offering a distinctive opportunity to bring exceptional hospitality to a setting centered on art and culture. Reporting directly to the District Manager, this senior on-site leader represents American Dining Creations and partners with Museum Leadership, Events, Development, Guest Services, and Facilities Teams to uphold service excellence and support the Museum’s mission and growth.

This position is responsible for delivering an exceptional guest experience to a discerning audience—including donors, trustees, institutional partners, and the public—while maintaining disciplined, cost-effective operations. Success in this role requires a sophisticated understanding of hospitality, meticulous attention to detail, and the ability to lead teams in high-expectation, high-visibility environments where quality and professionalism are paramount.

Responsibilities:

• Lead all dining and hospitality services, including daily restaurant operations, on-site catering, donor events, and high-profile institutional gatherings.
• Deliver thoughtful, polished, detail-driven, and anticipatory hospitality that reflects the Museum’s mission and creates a welcoming experience for all Museum visitors.
• Partner closely with culinary leadership to ensure precise execution of menus, impeccable presentation, and consistency that meets the expectations of trustees, donors, guests, and institutional partners.
• Build strong working relationships with the Museum’s Events, Development, Guest Services, and Facilities teams to coordinate daily operations, programming, and special events and deliver a seamless visitor experience.
• Maintain rigorous standards for quality, cost control, and service delivery while responding gracefully to bespoke requests and evolving institutional needs.
• Serve as a visible and trusted presence during events and daily service, interacting confidently and professionally with senior leadership, board members, donors, guests, and vendors.
• Recruit, develop, and lead a team of supervisors and frontline staff (variable depending on season and programming), establishing clear expectations for performance, appearance, and accountability while building a positive team culture grounded in respect, collaboration, and support.
• Build staffing plans aligned with service volume and labor targets while maintaining high-quality execution.
• Execute high-profile events with precision, adaptability, and composure.
• Prepare and deliver thorough and accurate daily and weekly operational reports for leadership, demonstrating strong command of operational discipline.
• Maintain meticulous compliance with all food safety and regulatory standards, ensuring that all preparation, temperature, and production logs are accurate and audit-ready at all times.
• Continuously evaluate operations to strengthen systems, elevate guest satisfaction, and improve team performance.
• Perform additional duties as needed in support of the institution’s mission and public-facing initiatives.

Qualifications:

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or Culinary Arts from an accredited institution preferred; equivalent combination of education and relevant professional experience will also be considered.
• Five years' experience in a similar leadership position with elevated service standards that may include restaurants, retail, hotels, or other hospitality-focused industries.
• Demonstrated success managing high-profile operations where professionalism, discretion, and attention to detail are critical.
• Strong financial acumen, including experience managing operating budgets, purchasing, inventory control, labor models, and point-of-sale systems.
• Proven ability to lead, coach, and hold teams accountable to exceptionally high standards of service, presentation, and guest engagement.
• Experience executing high-end catered programs and special events requiring precision, adaptability, and coordination with multiple internal and external stakeholders.
• Comfortable interacting with senior leadership, trustees, donors, chefs, and institutional partners in a polished and professional manner.
• Experience with service volumes up to 500 guests daily and leading multi-level teams in dynamic environments.
• Proficient with Microsoft Office, online ordering applications, CATERTRAX or comparable catering management systems. Familiarity with Toast Software is preferred.
• Ability to work a flexible schedule, including evenings, weekends, and special events, in alignment with institutional programming needs.
• Must be able to lift up to 40lbs, stand, walk, bend for daily work schedule.
• Must possess a valid driver’s license and have reliable transportation to work.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments.

Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission

To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision

To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

Family – Treat people as family.

Integrity – Do the right thing.

Responsiveness – Listen first. Then act with urgency.

Service Excellence – Deliver exceptional experiences every day.

Teamwork – Win together.

American Dining Creations Offers:

• Weekly Pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions

American Food & Vending is an Equal Opportunity Employer.