General Manager

Indian Pueblo Cultural Center•Albuquerque, NM

10h•Onsite

About The Position

Lead. Execute. Make an Impact. We're seeking a dynamic General Manager to lead restaurant, culinary, and bakery operations while collaborating closely with Banquets at the Indian Pueblo Kitchen at the Indian Pueblo Cultural Center, to consistently deliver an excellent dining experience. This is a hands-on leadership role focused on delivering exceptional guest experiences, building high-performing teams, and driving strong financial results in alignment with our mission and brand. Why This Role Matters You connect vision to execution – translating operations into consistent, high-quality guest experiences. By supporting teams, refining systems, and driving operational discipline, you keep service, culinary programming, and events running with clarity and purpose. In a setting where hospitality is an extension of our mission, your impact is both operational and experiential, shaping how guests connect with the food, the culture, and the story we tell. What a Day-to-Day Looks Like You oversee daily front-and back-of-house operations, ensuring seamless service and culinary consistency. You partner with culinary and banquet teams to align menus and execution, while setting the tone on the floor through active guest engagement and team support. You manage labor, inventory, and vendors, and track financial performance against goals. You collaborate on events and special programming, lead training and pre-shifts, and ensure compliance with health and safety standards – all while continuously improving operations and the guest experience.

Requirements

Five years' restaurant management required, with banquet and bakery/pastry oversight preferred.
Four years' experience in a supervisor capacity, in high-volume premium casual dining.
Bachelor's Degree in hospitality, hotel/restaurant or business management required or a combination of strong demonstrated practical experience and education will be considered as an alternative.
Comprehensive expertise in full-service restaurant operations, including front-of-house and back-of-house leadership, culinary production, procurement, sanitation, safety, staffing, and financial reporting.
Proven ability to collaborate with culinary teams to deliver seasonally driven, culturally relevant menus that reflect and enhance IPCC's mission and visitor experience.
Demonstrated success in developing and executing innovative programming – such as exhibition-inspired menus, cultural events, chef collaborations, and educational activations – that drive engagement, revenue, and repeat visitation.
Strong operational planning and organizational skills, with the ability to manage competing priorities, delegate effectively, and maintain exceptional standards in a dynamic, visitor-driven environment.
Advanced financial acumen, including budgeting, forecasting, labor optimization, cost control, and performance management using key hospitality metrics (KPIs).
Knowledge of food safety and sanitation standards (e.g., ServSafe or equivalent certification) and compliance with all applicable regulations.
Demonstrated track record of building, mentoring, and retaining high-performing, diverse teams; committed to fostering an inclusive, respectful workplace aligned with organizational values and CRAVE.
Exceptional communication and interpersonal skills, with the ability to engage staff, guests, curators, donors, and institutional stakeholders with professionalism and cultural sensitivity.
Proficiency in restaurant and business technologies, including POS systems, inventory and scheduling platforms, and standard office software; quick adoption of new systems and tools.
Strong analytical and problem-solving capabilities, using data and guest feedback to continuously improve operations and the guest experience.
Commitment to exceptional hospitality, with a polished, professional presence and the ability to remain composed and solution-oriented in high-volume or high-profile situations.
Demonstrated leadership marked by emotional intelligence, accountability, and the ability to inspire teams while upholding both brand standards and IPCC mission.
Ability to balance guest satisfaction with operational integrity, ensuring compliance, asset protection, and alignment with cultural institution standards.
Must be 21 years of age or older.
Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.
Must be able to obtain and maintain alcohol and food handling certifications.

Nice To Haves

Native American preference will be given.
5-7+ years of progressive management experience in premium casual or upscale dining environments.
Experience operating within a cultural institution, museum, performing arts venue, or similarly mission-driven public space strongly preferred.
Experience integrating food and beverage offerings with exhibitions, performances, or cultural programming.
Experience managing high-volume visitation patterns, including tourism peaks, member events, private functions, and donor engagements.
Understanding of audience diversity and accessibility considerations in public-facing cultural environments.
Familiarity with sustainability practices, local sourcing, and culturally responsive menu development.

Responsibilities

Oversee daily front-and back-of-house operations, ensuring seamless service and culinary consistency.
Partner with culinary and banquet teams to align menus and execution.
Set the tone on the floor through active guest engagement and team support.
Manage labor, inventory, and vendors.
Track financial performance against goals.
Collaborate on events and special programming.
Lead training and pre-shifts.
Ensure compliance with health and safety standards.
Continuously improve operations and the guest experience.