Restaurant Manager (Kauffman Performing Arts) - Kansas City, MO

Compass Group•Kansas City, MO

51d•Onsite

About The Position

The Restaurant Manager is responsible for the overall leadership and success of restaurant operations at the Kauffman Center for the Performing Arts. This role ensures exceptional guest experiences, operational excellence, financial performance, and employee engagement while creating a welcoming environment for patrons, artists, donors, and guests attending performances and special events. The Restaurant Manager oversees all aspects of daily food and beverage operations, including staffing, scheduling, training, inventory management, service execution, and compliance with company standards. This position also supports the Catering Department by assisting with event staffing, setup, service, and breakdown for receptions, donor events, corporate functions, and other special events.

Requirements

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.

Nice To Haves

Experience in a performing arts venue, cultural institution, hotel, event venue, country club, or upscale hospitality environment.
Catering, banquet, or special-event management experience.
ServSafe Manager Certification or equivalent food safety certification.
Experience with POS systems, inventory management software, and scheduling platforms.

Responsibilities

Oversee day-to-day restaurant operations and ensure outstanding service standards.
Maintain food and beverage quality, presentation, cleanliness, and safety standards.
Manage opening and closing procedures and ensure compliance with operational policies.
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.
Address employee and guest concerns in a professional and timely manner.
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.