Manager of Events and Dining Operations

Philadelphia Museum of Art•Philadelphia, PA

33d•Onsite

About The Position

The Manager of Event and Dining Operations, in support of the Director, will focus on upholding the museum’s brand of excellence while ensuring the execution of visitor dining, hospitality, and events. The Manager shares an understanding of the logistics surrounding both internal and external events, and restaurant and café operations through a collaborative relationship with the food and beverage provider. In addition, they play a key role in ensuring the food and beverage experience complements and adds value to the full museum experience for the general visitors each day.

Requirements

Bachelor’s degree or equivalent experience, with specialization in business, hospitality, and/or food services management preferred.
Several (5) years of demonstrated successful experience in food services and/or the hospitality industry.
Several (5) years of demonstrated successful experience in managing weddings and events.
Understanding of and passion for the culinary and hospitality industry and providing an excellent guest experience.
Proven knowledge of retail restaurants, public dining, food and beverage catering of all types, facility rental and event management services, operational policies, vendor management, vendor/operator contracts, and budgeting and financial management.
Excellent leadership, organizational, communication, writing and interpersonal skills.
Excellent facilitation, collaboration, and negotiation skills.
Excellent skills with spreadsheet analysis and word processing software.

Responsibilities

Support internal event planners (i.e. – Advancement team) by ensuring smooth building operations by collaborating with internal service teams—such as facilities, security, AV, and retail—and submitting appropriate staffing requests, coordinating with the third-party food and beverage provider as necessary.
Provide day-of-event on-site execution support for internal events (and external events as needed)
As third-party vendor liaison (exclusive food and beverage provider, Constellation Culinary Group), assure successful integration with the museum in all aspects of facility rental and internal event operations.
Foster a positive, proactive, and collaborative working environment between the Operator (third party food vendor) and the museum including, but not limited to the following departments: marketing, development/membership, learning and engagement, visitor services, retail, finance, executive office, and facilities.
Assist as necessary to ensure that museum staff requests for internal catering are processed in an efficient, positive, and timely manner.
Regularly review and attend internal and external (facility rental) events, to assure that continuous excellent customer service, quality, and a high level of professionalism are maintained by Operator, museum team members, and external contractors providing services.
Ensure that facility rental and internal event operations are consistent with the Museum’s mission and standards, particularly regarding sustainability and extraordinary visitor experience.
Provide support to the Operator and museum team, as needed to assure they can operate effectively within the museum and with minimal disruption to other Museum operations.
Facilitate the Museum approvals, as necessary, including menus, menu pricing, uniforms, signage, hours of operation, marketing materials, advertising, etc.
Coordinate the Operator interface with the museum’s facilities department to ensure that Museum-owned buildings, equipment, fixtures, furnishings, and facilities are properly maintained and serviced.
Ensure that visitor feedback mechanisms are in place and are effective for all facility rental and internal event sales and operations and respond directly when appropriate on behalf of the museum.
Regularly review facility rental and internal events and operations, to assure that consistent services and a high level of professionalism are maintained by the Operator.
Oversee, and monitor the Operator’s key performance metrics as it relates to visitor satisfaction in all areas, food and beverage quality and service standards, food safety and sanitation based on the Operator’s contractual responsibilities and based on the museum standards. Use museum-developed evaluation instruments to determine results, corrective action, and continuous improvement.
Perform other duties as assigned.

Benefits

Free general admission to the museum for you and your immediate family
Discounted guest tickets for admission
Discounts on gift memberships
Special staff tours and presentations from our curatorial and conservation teams
Discounts at the museum restaurant, museum cafés, and museum retail and online stores
Medical, dental, and vision benefits
Fully paid short-term disability insurance, long-term disability insurance, and life insurance
Health savings or flexible spending account program
Retirement savings program with museum match
Paid vacation, personal days, sick days, and holidays