Restaurant Operations Manager

Overview

Frederik Meijer Gardens & Sculpture Park promotes 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
:
Senior Events Operations Manager

Pay Type
:
Full-time, Salary, Exempt

Compensation
:
The salary for this position ranges from $54,300 to $78,000, depending on experience and qualifications.

Position Summary
:
The Restaurant Operations Manager is responsible for leading all aspects of restaurant operations in various onsite locations to deliver exceptional guest experience and achieve business objectives at Frederik Meijer Gardens & Sculpture Park. This role specifically oversees front-of-house and café operations, developing a high-performing team, scheduling, and point-of-sale systems while driving profitability, guest count growth, and sales-building initiatives in James and Shirley Balk Café & Coffee Shop and Mary’s Ice Cream Parlor.

The Restaurant Operations Manager ensures high standards of hospitality and professionalism, focusing on employee retention, volunteer supervision and continuous operational improvement. Additional responsibilities include coordinating special events, fostering a collaborative environment for employees and volunteers, and demonstrating strong decision-making and problem-solving skills. A commitment to guest satisfaction and adherence to core values are essential for success in this position.

Essential Functions
:

• Guest Experience & Operations
  • Oversee front-of-house operations, ensuring the café and ice cream parlor environments are welcoming, clean, and well-organized.
  • Model and enforce elevated hospitality standards, guiding staff interactions with guests to ensure consistency, empathy, and efficiency.
  • Manage guest flow and queueing strategies during peak periods; optimize table turns, line management, and service times to maximize guest satisfaction and revenue.
  • Resolve guest concerns promptly and professionally; document incidents and follow established escalation, safety and recovery protocols.
  • Oversee areas to ensure operational efficiency, including opening, pre-service, and closing procedures for dining, café, and service stations; verify side work completion, cash control, and end-of-day reconciliation.
  • Coordinate detailed logistics, documentation, and execution for tour group lunches, member functions, special events, pop-ups, and holiday service hours, ensuring proper staffing, service standards, and compliance readiness.
  • Ensure compliance with local health department rules, state food codes, and federal guidance (e.g., FDA Food Code) across FOH operations, including temperature control, time/temperature safety (TCS) food handling, cross-contamination prevention, and allergen management.
  • Maintain and enforce sanitation schedules, cleaning SOPs, and checklists for FOH areas, restrooms, guest spaces, and service equipment.
• Team Leadership
  • Recruit, onboard, train, and supervise FOH staff and volunteers; deliver clear expectations, ongoing coaching, and performance feedback aligned with restaurant service standards and organizational goals.
  • Build weekly schedules that meet labor targets and service demand; ensure coverage for breaks, peak times, special events, and mandated rest periods in accordance with state labor laws.
  • Maintain accurate timekeeping and payroll records; ensure timely submission, proper reporting, and support adherence to federal and state wage and hour requirements.
  • Conduct annual performance evaluations; create development plans and cross-training opportunities to promote continuous growth and strengthen retention.
  • Foster a positive, professional culture grounded in respect, communication, safety, guest-first values, and compliance.
  • Ensure consistent adherence to processes and procedures that maintain excellent standards.
• Menu &…