Operations Manager (2841)

VENU•Colorado Springs, CO

1d•$65,000 - $70,000•Onsite

About The Position

Roth’s Sea & Steak is seeking an experienced Operations Manager to lead, refine, and elevate daily operations at one of Colorado Springs’ premier dining destinations. This role reports directly to the General Manager and is instrumental in ensuring consistent execution across service, people, and systems. The Operations Manager will be a visible leader on the floor, a trusted operational partner to leadership, and a key driver of exceptional guest experiences and team performance. This is an opportunity to join an established, high-energy operation and play a critical role in strengthening standards, optimizing systems, and shaping the ongoing culture of excellence at Roth’s.

Requirements

3–5 years of management experience in upscale or fine dining environments
Strong leadership presence with the ability to motivate, coach, and hold others accountable
Deep commitment to guest service, team collaboration, and quality standards
Strong floor presence and a hands-on leadership style
Solid conflict resolution and guest recovery skills
Excellent communication and interpersonal skills
High attention to detail and commitment to operational excellence
An analytical approach to problem-solving and operations. Comfortable interpreting reports, identifying trends, and using data to drive performance
Comfortable using restaurant systems: POS, reservation platforms, scheduling tools
Ability to multitask and prioritize in a high-volume setting
A positive, proactive mindset and passion for continuous improvement
Must be at least 21 years of age.
Must be available to work nights, evenings, weekends, and holidays as required by business needs
Must be able to perform the essential physical functions of the position, with or without reasonable accommodation.
Must be able to perform physical activities such as standing, walking, bending, stooping, kneeling, reaching with hands and arms, and using fingers and wrists for extended periods (up to 8–10 hours per shift).
Must be able to communicate effectively, including speaking and hearing in a busy kitchen environment.
Must be able to lift and transport up to 50 pounds on occasion.
Must be able to tolerate and work in various kitchen environments, including: High temperatures and humidity near cooking equipment (e.g., ovens, grills, fryers) Cold conditions in walk-in coolers and freezers Noisy, fast-paced environments with frequent interruptions

Nice To Haves

Event or private dining experience is a plus

Responsibilities

Oversee daily restaurant operations, ensuring smooth service flow and consistent execution from open to close.
Uphold standards for service, cleanliness, ambiance, and coordination between Kitchen and Dining room teams.
Act as a hands-on, visible leader during service, setting the tone and pace on the floor.
Proactively engage with guests, resolve issues with professionalism and empathy, and deliver refined, high-touch hospitality.
Support the General Manager in leading, coaching, and developing a high-performing front-of-house team.
Reinforce a culture of accountability, professionalism, and continuous improvement through daily leadership and follow-through.
Assist with labor planning, scheduling, shift coverage, and real-time adjustments to support both service excellence and operational efficiency.
Ensure proper staffing and resource allocation across all service periods and events.
Manage key operational administration including payroll support, daily reporting, shift documentation, invoicing, supply ordering, and operational communication.
Leverage POS, reservation, scheduling, and operational systems to improve efficiency, accuracy, and the guest experience.
Support ongoing monitoring of labor and operating costs.
Contribute to budget-conscious decision-making while maintaining elevated service standards.
Assist in the execution of private dining, special events, and VIP experiences.
Collaborate with culinary and events teams to ensure flawless execution and memorable guest moments.
Work closely with culinary, marketing, HR, and leadership teams to align daily operations with brand standards, promotions, and staffing needs.
Ensure adherence to all health, safety, and labor regulations.
Promote a culture of compliance, professionalism, and operational integrity.
Serve as a brand ambassador for Roth’s Sea & Steak and Venu.
Lead by example on the floor—uplifting the team, engaging guests, and reinforcing a guest-first culture rooted in excellence.