At the Virginia Museum of Fine Arts (VMFA), we create unique dining experiences.

VMFA will be opening a new tearoom opening in November 2023. The tearoom will be an inclusive experience based around the traditions and habits of tea and high tea service around the world. We aim to bring a refreshed interpretation of what a tearoom can be. Our rotating menu is inspired by various tea-centric culinary regions, and we feature expertly curated teas from minority and women-owned Virginia tea vendors. We hope to bring new life and meaning to a community-driven tearoom for the diverse and culturally thriving community of Richmond.

When dining at VMFA every aspect of the meal is a touchpoint, a foundational pinning, evoking the right ambiance, feeling, and desired energy. Our dedicated service professionals bear witness and make possible some of the best days ever for our guests.

“…people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” – Maya Angelou

We welcome applications from skilled service professionals who are team-centric and positively energetic to join the museum as the Tearoom Manager.

We are seeking a talented and motivated individual to lead our front of house fine dining operations in the restaurant. This person will be critical to our continued success as a destination spot for Richmond diners. They will be responsible for creating memorable high-quality dining experiences, maintaining high standards of service, and creating an environment that fosters employee retention and development. This salaried, exempt position offers Commonwealth of Virginia employee benefits such as 12 paid holidays, a comprehensive benefits package including health benefits, and more.

Why Join the VMFA Team?

Inclusive Workplace: We are proud of our diverse workforce and vibrant, art-filled surroundings. We value your strengths and experiences. Come be yourself!
Flexible Scheduling: The team works to provide reasonable and advanced-scheduling notice to staff within the agreed upon availability.
Team-centric: Work with people whose talents shine not only at work but also beyond work hours. Many of our staff are creatives who find an ease in serving others, have an eye for the details, and enjoy the flexibility this position offers.
Mission-Driven: Revenue from VMFA restaurants and other Enterprise operations directly supports museum operations. VMFA is the only art museum in the United States that is open 365 days a year with free general admission. Our purpose is to collect, preserve, exhibit, and interpret art and to encourage the study of the arts.
Professional Environment: Professionalism is a key tenet in our workplace. We treat each other no less than how we treat our guests. Come create career-supportive relationships with some of the best service professionals in the industry. Learn and grow with us.
Perks: All VMFA staff enjoy free admission to special exhibitions, previews of special exhibitions, employee pricing for select museum programs and classes, and discounts at Amuse, Best Café, Tearoom, and the VMFA Shop.

About the Work:

The work is straightforward, working together to offer an elevated dining experience.

Here is how the Tearoom Manager accomplishes this as the leader of their team:

Overseeing and delegating the work of front-line staff in a fine dining restaurant setting to ensure a high-quality, clean, and organized work environment that promotes repeat business
Providing exceptional service to guests, resolving issues that arise, and accommodating guests as appropriate
Overseeing setup and break down of the space for service Working with vendors to ensure a quality wine inventory
Ensuring that cash drawers are counted by supervisors; ensure all financial reporting and reports are in compliance
Participating in hiring and training of staff; ensuring that employees are treated fairly, departmental and museum policies are followed, and promotes diversity, equity and inclusion in the workplace
Managing special dinners, wine tastings and other special events as required for revenue generation or programming alignment
Using best practices and ABC policies to manage alcohol, beer wine inventories and service
Manages administrative aspects for restaurant, including scheduling, necessary reporting, all software systems, inventories and ordering

Diversity and Inclusivity at VMFA: Diversity and inclusivity are at the heart of what we do at the Virginia Museum of Fine Arts, and we are committed to upholding these values. As an extension of the museum’s mission to enrich the lives of all, our Enterprise Operations are passionately dedicated to opening the museum’s doors to people from all backgrounds, including all races, ethnicities, genders and abilities.

Minimum Qualifications

Excellent customer service, organizational and restaurant operational skills.
Ability to communicate clearly and respectfully to guests and staff members; sets excellent standards for guest service and work ethic
Ability to resolve guest issues or concerns
Demonstrates good knowledge of principles and best practices in foodservice operation and special events
Knowledgeable in maintenance and care of culinary facilities, equipment, supplies, and materials
Ability to monitor and maintain quality control standards; understands and sets best practices in inventory control
Ability to document, implement and enforce departmental policies Ability to read, understand, follow, and enforce safety procedures Ability to plan work schedules and assign duties
Ability to supervise and train assigned staff
Ability to work both independently and in a team environment
Ability to operate calmly, professionally and graciously in a fast paced, high- pressure environment
Ability to read, write, comprehend and follow directions and instructions
Finger and hand dexterity; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl; talk and hear; and taste and smell; ability to lift or move up to 50 pounds; able to stand or walk for up to 10 hours
Ability to work a flexible schedule to include days, evenings, weekends and holidays

Additional Considerations

A degree from an accredited college or university in Food Service Management, Hospitality or related field or equivalent training and or experience
Three to five years experience in fine dining
Tea knowledge
Wine knowledge
Senior level management experience
ServSafe Certification
Knowledge of Alcohol Beverage Control policies and guidelines