Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents. 

We are seeking a hands-on Restaurant Manager for Skywalker Grill, the flagship premium restaurant at the Lucas Museum of Narrative Art. Bringing together elevated cuisine, thoughtful design, and warm hospitality, Skywalker Grill offers a distinctive dining experience within one of Los Angeles’ newest cultural destinations. This role is for a confident floor leader who understands how to run a dynamic room, develop a strong team, and maintain attentive service during busy periods. Working with the General Manager, you will guide daily front-of-house operations and help translate our service standards into a consistent guest experience. Experience with beverage programs is essential. You will help strengthen bar execution, wine and cocktail knowledge, inventory discipline, and the team’s ability to guide guests through our beverage offerings. The Restaurant Manager will bring sound judgment, strong service instincts, and the confidence to guide both a dining room and a bar team. Help shape the service culture and beverage experience at Skywalker Grill. You will join a team committed to memorable dining, with the opportunity to develop people, improve daily operations, and contribute to a restaurant where food, hospitality, and the museum setting come together.

This role pays an annual salary of $78,000 - 80,000.

Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until December 31, 2026.

• Lead from the floor and support the people and systems behind each successful service.
• Manage daily service, opening and closing procedures, floor assignments, and communication across the restaurant.
• Stay visible and engaged with guests; oversee seating flow, service pacing, and recovery when concerns arise.
• Coach hosts, servers, bartenders, and support staff; lead pre-shift meetings and reinforce clear service expectations.
• Partner with culinary leadership on timing, menu knowledge, allergen communication, and coordination between the dining room and kitchen.
• Support scheduling and manage shift staffing, breaks, timekeeping, and labor productivity in line with business needs.
• Work with restaurant leadership to execute and refine the beverage program, including wine, cocktails, spirits, beer, and nonalcoholic offerings.
• Train the team on beverage knowledge, thoughtful recommendations, wine service, cocktail consistency, and responsible alcohol service.
• Oversee bar readiness and support beverage ordering, receiving, inventory counts, stock rotation, and par levels within approved budgets.
• Track beverage sales, costs, waste, and variances; reinforce recipe standards, accurate pours, and inventory controls.
• Support recruitment, onboarding, performance feedback, and staff development, building a culture of teamwork and accountability.
• Maintain dining room and bar presentation, cleanliness, safety, and sanitation standards; coordinate equipment and maintenance needs.
• Review shift results, complete service recaps, and monitor cash handling, payment procedures, and approved discounts.

• 3–5+ years of progressive restaurant experience, including at least 2 years in a management role in an upscale, full-service restaurant.
• Demonstrated experience supporting or managing a beverage program, including staff training, inventory, ordering, and beverage cost controls.
• Working knowledge of wine, spirits, cocktails, and beer, with the ability to teach service techniques and approachable product knowledge.
• A strong floor presence and the ability to manage guest expectations, service pacing, and team communication under pressure.
• Experience with scheduling, labor management, POS systems, cash controls, and daily operational reporting.
• Must have clear communication, attention to detail, and a practical, respectful approach to coaching and problem-solving.
• Strong knowledge of food safety and responsible alcohol service; ability to obtain required certifications.
• Availability to work a flexible schedule, including evenings, weekends, and holidays.
• Experience in destination dining, high-volume premium restaurants, or cultural and entertainment venues is preferred.
• Beverage education or wine certification is a plus.

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.