Restaurant Manager: Elevate Guest Experience & Events

Compass Group USA

Kansas City (MO)

On-site

USD 52,000 - 76,000

Full time

14 days+

Get a reply from this employer

Your resume and cover letter, tailored to exactly what they’re hiring for.

Get past ATS filters

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Compass Group USA's Canteen division seeks a Restaurant Manager for the Kauffman Center for the Performing Arts to lead all restaurant operations during performances and events. You will oversee staffing, training, inventory, service, and compliance to deliver exceptional guest experiences and strong financial results.

The role requires proven leadership in a high-volume setting, solid budgeting skills, and a commitment to food safety and customer satisfaction.

Qualifications

Bachelor's degree in Hospitality Management, Business Administration, or a related field; or an equivalent combination of education and experience.
Three or more years of restaurant, hospitality, food service, or event management experience.
Proven leadership experience in a high-volume hospitality environment.
Strong financial acumen, including budgeting, labor management, inventory control, and cost management.
Excellent communication, organizational, and problem-solving skills.
Knowledge of food safety, sanitation, and regulatory compliance requirements.
Ability to work flexible schedules, including evenings, weekends, holidays, and performance dates.

Responsibilities

Oversee day-to-day restaurant operations and ensure outstanding service standards.
Maintain food and beverage quality, presentation, cleanliness, and safety standards.
Recruit, hire, train, coach, and develop restaurant team members.
Create schedules based on business needs and event demands.
Foster a positive, guest-focused culture that promotes teamwork and accountability.
Manage labor costs, food costs, inventory levels, and operating expenses.
Support budgeting, forecasting, and financial reporting activities.
Ensure accurate cash handling and reconciliation procedures.
Monitor sales performance and identify opportunities to increase revenue and improve efficiency.
Collaborate with Catering, Culinary, and Venue Operations teams to execute successful events.
Assist with event planning, staffing, setup, service, logistics, and breakdown.
Adapt quickly to changing event needs while maintaining exceptional service standards.
Build strong guest relationships and implement solutions that enhance guest satisfaction.
Ensure compliance with all health, sanitation, food safety, and regulatory requirements.