Cafe Manager - Grand Rapids Public Museum

Posted on 7/3/25

FLSA Status: Salary, Exempt

Hours: Full-Time - 40 hours per week, days, nights, weekends, and holidays (as required)

Compensation: $51,250 annually

The Grand Rapids Public Museum is the oldest and second-largest museum in Michigan. We are a place of never-ending learning and discovery, with programs and exhibits focusing on history, science, and culture. The employee culture of the GRPM is one of teamwork, excitement, and learning. As an integral part of the West Michigan community, the Museum is open daily to visitors and hosts after-hours public events, programs, private events, and weddings. The entire GRPM team works to create positive visitor experiences through engaging exhibits and programs, and a safe, clean, welcoming space.

SUMMARY: The Café Manager is responsible for oversight of all aspects of the Museum Café operations to ensure the enterprise business is efficient and profitable. The Café Manager must have the ability to manage in a diverse work environment while remaining focused on fresh, high-quality food and client/customer service satisfaction. Work is performed under the supervision of the Director of Hospitality.

RESPONSIBILITIES AND DUTIES including, but not limited to:

• Oversees all daily operations for the Museum Cafe, including preparing and selling food products, cleaning work and dining areas, issuing cash drawers, ordering stock, scheduling staff, etc. At the end of the day, balances cash receipts and credit card vouchers with the cash register, reconciles any differences, deposits receipts into the drop safe, and invoices clients for services.
• Ensures the Café runs proficiently to provide a welcoming eatery environment.
• Implements effective strategies to contribute and achieve financial benchmarks in the budget such as the implementation of new food service methodologies or inventory control protocols on product supplies.
• Prepares annual budget in cooperation with supervisor for Café operations and uses key performance indicators to monitor progress; implements best practices for cost containment and works on strategies to improve profit margins.
• Creates regularly updated menu selections and modified service procedures as needed to reflect current Museum programs.
• Researches and develops analytical reports containing visitor demographics, anticipated attendance, and consumption trends to develop strategic approaches for performance outcomes.
• Selects and purchases equipment, supplies, and food inventory and arranges for delivery and/or personally picks up as needed. Monitors food inventory to ensure the safety of visitors, clients, and staff and to limit shrinkage, spoilage, and waste.
• Understands and enforces applicable rules, regulations, and codes as required by local and state health departments, OSHA, and MIOSHA, to secure consumer safety, etc.
• Ensures that food service equipment is properly sterilized, cleaned, and maintained in good working condition.
• Conduct staff training on customer service, food preparation, appropriate and safe use of food service equipment, and sanitation.
• Provide regular communications with stakeholders and customers about Café offerings; work with the marketing and communications staff to develop a robust communications plan.
• Handles visitor and client complaints and problems promptly and appropriately. 
• Works with the hospitality staff to provide food services for internal and private client events.
• May be expected to assume some of the responsibilities of the Director in their absence.
• Additional training may be required in other areas of the Museum, such as the Cafe and Retail operations.
• Other duties may be assigned as necessary.

WORKSKILLS:

• Strong people skills; work and communicate diplomatically and courteously with staff, other team members, volunteers, guests, departments, and key stakeholders to meet shared objectives and desired outcomes.
• Must be organized, dependable, punctual and possess a strong work ethic.
• Must have strong interpersonal and conflict-resolution skills.
• Must be proficient with various computer technology programs/systems.
• Ability to enforce food health and safety standards.
• Ability to research and develop strategic approaches for problem-solving complex issues.
• Must have strong attention to detail.
• Must be capable of developing operational procedures to meet outcomes.
• Maintain a professional appearance and demeanor.
• Familiarity with Google Workspace.

EXPERIENCE:

• Minimum of three years of experience working in the restaurant or hospitality industry.
• Minimum of one year of food service management experience, or an equivalent combination of training and experience.
• Minimum of three years of experience in a responsible management position.

QUALIFICATIONS:

• Ability to demonstrate critical thinking, problem-solving and decision-making skills.
• Proficient in managing time, projects, processes, and resources to produce desired outcomes.
• Demonstrate strong written and organizational skills with attention to detail.
• Proven ability to function effectively in a team environment, as well as work independently.
• Ability to work tactfully and effectively and follow both oral and written instructions.
• Ability to resolve conflicts and work well with other managers.
• Ability to be flexible, maintain a positive attitude and lead by example.
• Ability to have or obtain ServSafe certification.
• Considerable knowledge of food service industry procedures and practices related to operations, customer service, purchasing, inventory control, staffing, sanitation, and public relations.
• Considerable culinary knowledge of food preparation and handling in a restaurant, and/or catering setting.
• A valid Michigan driver’s license is required.

EDUCATION:

• Bachelor's Degree preferred, or two years of coursework in Culinary Arts.

PHYSICAL DEMANDS:

• Must be able to move, bend, stoop, reach, and lift up to 50 pounds.

WORK ENVIRONMENT: 

• Professional business setting with friendly interaction