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Museum Docent Jobs (NOW HIRING)

Museum of the Bible, Inc.

Ambassador

Washington, DC · On-site

$25/hr

Being trained as a docent to possess strong knowledge of museum content & exhibitions and provide guided experiences for guests to enhance their visit. * Managing guest service lapses as they arise ...

Museum of the Bible

Ambassador

Washington, DC

$25/hr

Being trained as a docent to possess strong knowledge of museum content amp; exhibitions and provide guided experiences for guests to enhance their visit. * Managing guest service lapses as they ...

Newfields

Associate Director of Education

Indianapolis, IN · On-site

$70K - $80K/yr

... the docent program. The Associate Director also plays a key role in strengthening collaboration ... Museum of Art, The Garden, The Virginia B. Fairbanks Art and Nature Park, Lily House, and Miller ...

Arizona-Sonora Desert Museum

FT Reserve Keeper II

Tucson, AZ · On-site

$19.51/hr

  • Medical

  • Dental

  • Vision

  • Life

  • PTO

... museum operations. • Participates in educational activities as required, (i.e., Docent classes, ADC, Art Institute, media). • May be responsible for training volunteers, Docents and Education ...

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Museum Docent information

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$5

$19

$26

How much do museum docent jobs pay per hour?

As of Aug 16, 2026, the average hourly pay for museum docent in the United States is $19.89, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $25.48 per hour, depending on experience, location, and employer.

What is the difference between Museum Docent vs Museum Guide?

AspectMuseum DocentMuseum Guide
Required CredentialsHigh school diploma or equivalent; knowledge of exhibitsHigh school diploma or equivalent; knowledge of exhibits
Work EnvironmentOn-site at museums, educational settingsOn-site at museums, tours, educational events
Employer & Industry UsageMuseums, cultural institutionsMuseums, cultural institutions
Primary RoleEngage visitors, provide educational commentaryLead tours, explain exhibits to visitors

Both Museum Docents and Museum Guides work in museums and cultural settings, engaging visitors and providing educational information. While their roles overlap, docents often focus on long-term volunteer engagement and in-depth education, whereas guides typically lead tours and provide quick explanations. Understanding these differences helps visitors know what to expect from each role.

Do museum docents make money?

Museum docents are typically volunteer positions, but some museums offer paid roles or stipends. Paid docent positions usually pay an hourly wage that varies by institution and location, often ranging from minimum wage to higher rates for experienced guides. Many volunteers gain valuable experience and skills without compensation.

How do museum docents typically collaborate with curators and educational staff to enhance visitor experiences?

Museum Docents frequently work closely with curators and educational staff to ensure that their tours and presentations are both accurate and engaging. This collaboration often involves regular training sessions, informational briefings about new exhibits, and sharing visitor feedback to improve interpretive materials. By maintaining open communication and participating in ongoing professional development, docents help tailor their tours to different audiences and contribute to a cohesive visitor experience. This teamwork is essential for delivering informative and memorable museum visits.

What is a museum docent?

Museum docents are trained volunteers or staff members who serve as guides and educators in museums. They lead tours, answer visitors' questions, and help interpret exhibits to make them more accessible and engaging. Docents often receive specialized training to provide accurate information and enrich the visitor experience, tailoring their presentations to different audiences such as school groups or the general public. Their primary goal is to foster a deeper appreciation and understanding of the museum's collections.

What are the key skills and qualifications needed to thrive as a museum docent, and why are they important?

To thrive as a Museum Docent, you need a solid understanding of art, history, or science (depending on the museum's focus), often supported by relevant education or training. Familiarity with audio-visual aids, interpretive guides, and sometimes visitor management systems is beneficial. Exceptional communication, public speaking, and interpersonal skills help in engaging diverse audiences and creating memorable experiences. These abilities are vital for effectively conveying information, fostering visitor engagement, and supporting the museum's educational mission.

What does a museum docent do?

As a museum docent, you serve as a tour guide and offer educational programs to the public. Your responsibilities include assisting with special events and programs, engaging visitors during tours, and ensuring a rewarding experience for all guests. Your duties involve researching and planning presentations, learning about history, art, and other relevant subjects of the museum, and being punctual and committed to each tour. You give engaging tours and offer information to educate a diverse public and ensure their enjoyment of the museum and its facilities. You must relate to people of all ages and backgrounds and tailor your presentation to each group.

How long does it take to train as a museum docent?

Training to become a museum docent typically lasts from a few weeks to a few months, depending on the institution's program and the complexity of the exhibits. The training usually includes learning about the museum's collections, visitor engagement skills, and safety procedures. Some museums also require volunteers to complete ongoing education or certification courses.
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Museum Docent jobs near you
Infographic showing various Museum Docent job openings in the United States as of August 2026, with employment types broken down into 18% Full Time, 73% Part Time, and 9% Contract. Highlights an 100% In-person job distribution, with an average salary of $41,375 per year, or $19.9 per hour.

Assistant General Manager (Docent Steak)

Harwood Hospitality Group

Dallas, TX • On-site

Full-time

Re-posted 29 days ago

Job description

Assistant General Manager
Docent is this latest concept from ever growing and deep rooted Harwood Hospitality group based in the Harwood District of Uptown Dallas. Docent is a high-end Japanese steakhouse in Dallas, Texas dedicated to showcasing the mastery of Harwood steaks, sushi and an expertly curated wine selection while immersing guests in the rich heritage of the Samurai with our museum-quality collection.
Summary
The Assistant General Manager is responsible for the operational efficiency and profitability of a restaurant unit in Harwood Hospitality Group. They manage the unit within the core values, policies and guidelines established by Harwood to ensure customer satisfaction and loyalty, employee engagement and profit maximization. They organize and manage the activities of the Restaurant to maintain high standards of food and beverage quality, service, and merchandising.
Job Functions
  • Act the "Restaurant General Manager" in the absence of the GM.
  • Help the General Manager Monitoring and coordinating the day-to-day operations of his/her unit during each shift and ensures all FOH and BOH SOP's (including HACCP) are duly followed and fully executed.
  • Is visible, hands on, and ensures a strong personal presence in FOH (mainly during peak hours) and BOH areas. Whenever needed, takes an active part in guest's service duties (welcoming guests, escorting guests to tables, taking guest's orders, clearing tables, etc.)
  • Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
  • Oversees preparation of food and beverage items.
  • To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
  • Ensure the prompt and efficient service of all meals, snacks, functions, and beverages to the required standards.
  • To ensure that restaurants and restrooms are clean and well maintained that table appointments, including flower arrangements are impeccable.
  • Ensures his/her unit is adequately staffed with properly trained associates to cover day to day operations as well as on special occasions/events.
  • Ensures the timely completion of certain management duties (scheduling, administrative).
  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Restaurant.
  • Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details.
  • Ensures guests orderings are always properly executed and delivered in a timely manner.
  • Takes part in his/her unit menu design process and in the menu pricing policy.
  • Ensure his unit is well maintained and that all equipment's, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant General Manager
  • To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
  • To ensure that company and statutory hygiene standards are maintained in all areas.
  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.
  • Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.
  • Strong knowledge of Craftable Inventory Management Systems will be necessary.

Guest's relationships
  • Makes sure each guest is given a warm welcome and a fond farewell.
  • Makes sure service team memorizes guest's names and uses guest's names in every guest interaction.
  • Meets and greets guests, builds strong guests' relationships, constantly inquiries about guest's satisfaction.
  • Makes sure his/her service team inquires ad memorizes guests' preferences and birthday dates and records these data in the guest's database.
  • Interacts with VIPs, Ownership and Guests on behalf of the HH - greeting VIP's, handling special requests, etc.
  • Regularly review and evaluate the degree of customer satisfaction of the individual restaurant.
  • Constantly updates guest's database and maintains it as an effective marketing and PR tool.
  • Empowers his team to resolves guest's concerns in a timely manner to their full satisfaction. Resolves any guest issue that could be not be handled by his direct reports.
  • Learns from defects and incidents and implement resolutions to ensure they do not happen again. Makes sure guests' issues are recorded. Reports on guests issues to DOO.
  • Monitors guest's comments on social media (Facebook, Trip Advisor, etc.) and gives appropriate feedback.

Employee management, engagement & training
  • Always manages/leads by example. Takes accountability for problems.
  • Schedules work hours for FOH associates.
  • Delegates and follows-up effectively.
  • Energizes HH Division mission statement and core values among his/her team.
  • Makes sure all his/her associates are perfectly groomed and always behave according to HH codes of practice, image, and core values.
  • Provides overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence, with priority focus on upselling and service standards.
  • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Takes part in the hiring and the firing process of all his/her associates.
  • Takes part in the orientation process of all his/her new associates.
  • Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
  • Trains and motivates staff.
  • Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
  • To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is affected.
  • Ensure that fair discipline is affected.
  • Be fully conversant with all statutory requirements regarding a food and beverage operation.
  • To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
  • To carry out regular on-the-job training to agreed standards.
  • Empowers his direct reports and gives them room to develop their skills.
  • Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Procurement and deliveries
  • Identifies and estimates food* and beverage supply requirements and places beverage orders with suppliers (*together with Head Chef)
  • Checks and orders supplies of non-food items.
  • Schedules food and beverage deliveries
  • To ensure that consumable and non-consumable goods are ordered, correctly stored and inventoried.
  • Checks quality of deliveries and documentation.
  • Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed. Reports to Restaurant GM on any contract breach.
  • Ensures correct storage of supplies.

Finance, Cost Control & Budgeting
  • Monitors restaurant sales and revenue. Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
  • Ensures cash management procedures are completed accurately.
  • Reviews and comments on daily, weekly, monthly, quarterly, and annual reports for his/her unit. Analyses budget variances proposes corrective actions as soon as needed and implements them whenever approved.
  • Is responsible for his/her unit F&B costs, as per budgeted.
  • Manage effective control of food, beverage, and labor costs among all outlets.
  • Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
  • Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.
  • Implement effective control of beverage and labor costs among all sub-departments.

Meetings & Communication
  • Prepares and analyzes management reports for his/her unit.
  • Attends weekly meetings with Restaurant GM and DOO.
  • Attends monthly meetings with HH Executive team.
  • Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
  • Ensures a smooth communication with all direct reports and other Restaurants/Units GM's.
  • Monitors HH Division social media activities and HH Division F&B unit's websites. Feeds HH Marketing Manager with helpful news or updates.
  • Identifies and evaluates competitors.
  • Keeps current with trends in the restaurant industry.

Openings
  • Gives any lateral assistance needed for new unit's openings.
  • Attire, language, and behavior.
  • Is always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image.
  • Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.

Competencies
  • Adaptability / flexibility
  • Communication
  • Customer service
  • Decision making / judgment
  • Leadership
  • Managing conflict
  • Planning
  • Quality
  • Sense of urgency

Work Environment
This job operates in restaurant setting. This role routinely uses standard kitchen equipment and will require employee to work on their feet for at least 8 hours. This role will require the employee to bend, lift and carry heavy items up to 50lbs.
Required Education & Experience
  • High School diploma or related field
  • Minimum of 3 years leadership experience in a fine dining restaurant or related
  • Proven developer of people
  • Ability to work on feet for at least 8 hours.
  • Strong financial and P&L management skills
  • Excellent problem-solving and conflict-resolution skills

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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About Harwood Hospitality Group

Sourced by ZipRecruiter

Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The hospitality group features catering and a world of culinary experiences with a current collection of eleven concepts in the 19-city-block Harwood District, with more experiences currently in development. Our mission is to allow both our associates and our guests to Escape the Ordinary. For our associates, this means being a part of a mutual long-term vision driven by doing things differently with creativity, passion, and style. We then allow guests to feel transported to different parts of the world without leaving the comforts of their own city. We deliver our mission by providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty.

Industry

Hospitality services

Company size

501 - 1,000 Employees

Headquarters location

Dallas , TX, US

Social media

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