Restaurant Manager at The Hive

Accorhotel; Bentonville (AR); On-site; USD 42,000 - 66,000; Full time

Job summary

21c Museum Hotels is seeking a Restaurant Manager to lead daily restaurant operations, supervise 20 to 40 FOH teammates, oversee inventory and ordering, and drive guest satisfaction in a high-volume setting. The role emphasizes staff training, schedule oversight, cost control, and adherence to service standards while maintaining morale and a focus on continuous improvement.

Reporting to the Food & Beverage Director, you will collaborate with teams to deliver a premier dining experience at our

Qualifications

• Two to four years in a high volume, high quality restaurant operation.
• Minimum one year management/supervisory experience.
• Strong F&B knowledge acquired through education, work and curiosity.
• Some college education is preferred.

Responsibilities

• Manages daily restaurant operations and oversees FOH teammates.
• Maintains service standards and ensures guest satisfaction.
• Trains staff and conducts quizzes; monitors performance.
• Controls inventory, costs, and staffing levels to optimize profits.
• Ensures cleanliness and proper uniform/dress code.
• Collaborates with General Manager and F&B Director on plans.

Skills

People management

Training & development

Guest service

Food & beverage knowledge

Education

Some college education

Tools

Windows OS

Microsoft Office

Job description

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity.

Title: Restaurant Manager

Reports To: Food & Beverage Director

Supervises: 20 to 40 Front of House Teammates

General Purpose: The Restaurant Manager manages the daily operations of the restaurant, including the selection, development, and performance management of FOH teammates. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.

Specific Responsibilities:

• Ensures the highest and most efficient level of service expected by the guest.

• Ensures the restaurant is staffed sufficiently for each meal period.

• Works to keep staff morale high.

• Rolls up sleeves and willing to 'get dirty' in an effort to keep standards high, or to cut staff where possible and save the restaurant money.

• Train, train, and train staff some more. 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, restaurant).

• Creates a total awareness of in-house VIPs and review 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 shift.

• Maintains a positive, friendly attitude with staff & guests.

• Maintains a clean, orderly appearance of the restaurant service area.

• Ensures proper uniforms/dress for all staff.

• Assists/execute any and all tasks as assigned by General Manager.

• Screens all potential staff members prior to interview with F&B Director.

• Leads training program for all new hires.

• Implements training policies, schedules for new hires.

• Keeps all training documents up to date and accessible.

• Communicate status of re-training needs for new hires and other teammates to rest of FOH team.

• Implements and administers employee reward program (contests & gift cards).

• Interviews potential employees/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/status changes

• Reviews and approves time clock activity

• Attends daily and weekly meetings as required.

• Other duties as assigned by supervisor or manager.

• 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.

• Education /Formal Training:

  • Some college education.

Experience:

• Two to four years in a high volume, high quality restaurant operation.

• Minimum one year management/supervisory experience.

• Previous job in a restaurant line position.

• Strong F&B knowledge acquired through a combination of education, work and pure curiosity

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm information will be kept confidential according to EEO guidelines.