Why West MichiganJason Logan2021-08-24T15:10:54-04:00
Member Company Job Board

Search all jobs available in the region with top West Michigan employers.
My job alerts
Restaurant Operations Manager

Frederik Meijer Gardens & Sculpture Park
Operations
Grand Rapids, MI, USA
USD 54,300-78k / year
Posted on Jan 17, 2026
     
  Position: Restaurant Operations Manager  
     Location:   Grand Rapids, MI
  
  
  Job Id: 663  
  # of Openings: 1  
    
  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 Baulk 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, but not limited to: Oversee 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 & Production Partner with the culinary team to develop, test, and implement menu items and café offerings; confirm FOH readiness (recipes, plating guides, allergen flags, and service SOPs) and report menu performance.
Ensure quality of products and services throughout distribution.
Assist with food preparation and production oversight when needed.
 
 Inventory & Ordering Manage product ordering and maintain organized inventory of front-of-house supplies, ensuring timely reordering and optimal stock levels, minimizing shortages and excess inventory.
Track waste, manage sheet-to-shelf inventory, and maintain accurate vendor records.
Analyze usage and waste trends and assess cost-effectiveness of supplies, products and labor, making recommendations for improvement.
 
Financial & POS Management
Ensure strict adherence to local, state, federal and organizational regulations and health/sanitation standards across all operations.
Identify, log and report any facility maintenance issues, following up to ensure timely resolution.
Provide training to staff on FOH and BOH service and operations, food safety protocols, allergen awareness, and cleanliness best practices.
Other Duties as Assigned
 
 
Education and / or Qualifications preferred:
 Education: High School Diploma, GED, or equivalent required.
Bachelor’s degree in culinary management or related preferred.
Culinary Certification or Degree with 3 years supervisory experience; including people management in hospitality or restaurant industry preferred.
 
 Experience: Minimum of 3 years supervisory experience; including people management in hospitality or restaurant industry, with strong emphasis on customer service and front-of-house management required.
Minimum of 5 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 foster a work environment rooted in Frederik Meijer Gardens and Sculpture Park Core Values, emphasizing personal and professional development growth.
Ability to work collaboratively with various departments and stakeholders.
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 skills with a focus on team development and operational excellence
Working 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.
 
 
 
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 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 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.

 
  Apply for this Position 
  
 
 
See more open positions at Frederik Meijer Gardens & Sculpture Park
Privacy policy Cookie policy
Member Company Job Board

Restaurant Operations Manager

Guest Experience & Operations

Menu & Production

Inventory & Ordering

Join the List to Receive Email Updates on What’s Happening in West Michigan!

Upload your Resume to Get Connected With Our Member Companies.

Lend a helping hand: you can support our vital work by making an individual financial contribution in any amount.
