Restaurant & Events Operations Manager

Tandem Hospitality Group•Longmont, CO

8d•Onsite

About The Position

Longmont Supply is seeking an experienced, hands-on Restaurant & Events Operations Manager to oversee the day-to-day operations and overall performance of our restaurant, bar, and banquet/event operations. This position is responsible for creating an exceptional guest experience while maintaining strong operational standards, financial performance, and a positive team culture. The Restaurant & Events Operations Manager will serve as a key leader within the property, overseeing service standards, staffing, scheduling, training, inventory, purchasing, cost controls, events, and daily operations across all food and beverage outlets. The ideal candidate is an energetic hospitality professional who thrives in a fast-paced environment, understands both front- and back-of-house operations, and can balance exceptional hospitality with sound business practices.

Requirements

3+ years of management experience in a restaurant, bar, hotel, event venue, or similar hospitality environment.
Experience managing both restaurant and bar operations strongly preferred.
Banquet, catering, or event management experience preferred.
Proven experience hiring, training, scheduling, coaching, and managing hospitality teams.
Strong understanding of food and beverage cost controls, labor management, inventory, and purchasing.
Excellent communication, organization, and problem-solving skills.
Ability to remain calm, professional, and effective in a fast-paced environment.
Strong attention to detail and ability to manage multiple priorities simultaneously.
Comfortable working nights, weekends, holidays, and extended hours based on business needs.
Current alcohol-service certification and food-safety certification, or ability to obtain required certifications.
Ability to operate effectively as both a strategic leader and a hands-on manager.

Responsibilities

Oversee all daily restaurant operations, ensuring consistent execution of service, food quality, cleanliness, and hospitality standards.
Establish and maintain a welcoming, professional, and guest-focused service culture.
Ensure proper opening, operating, and closing procedures are consistently followed.
Monitor guest satisfaction and respond promptly and professionally to guest concerns.
Work closely with culinary leadership to ensure food quality, presentation, timing, menu execution, and overall guest experience meet expectations.
Monitor service flow and make real-time adjustments to staffing and operations based on business volume.
Maintain compliance with company policies, health and safety standards, and applicable local and state regulations.
Develop and maintain operating procedures and service standards.
Oversee all bar operations, including service, staffing, beverage quality, inventory, ordering, and cleanliness.
Ensure responsible alcohol service and compliance with all applicable liquor laws and regulations.
Maintain appropriate beverage par levels and minimize waste, over-pouring, breakage, and product loss.
Work with leadership and bartending staff to develop beverage offerings, promotions, and service standards.
Monitor beverage costs and profitability.
Ensure proper cash handling, closing procedures, and accountability.
Train and coach bartenders and service staff on beverage knowledge, hospitality, and responsible service.
Lead the planning and execution of private events, banquets, celebrations, corporate functions, and other special events.
Coordinate with event clients, sales/event personnel, culinary teams, and service staff to ensure successful event execution.
Develop staffing plans and service timelines for each event.
Oversee room setup, food and beverage service, breakdown, and post-event procedures.
Ensure event spaces are properly prepared and presented according to event specifications.
Serve as the primary on-site operational leader for events when appropriate.
Identify opportunities to improve banquet service, efficiency, guest satisfaction, and profitability.
Ensure accurate execution of event details, including menus, beverage packages, timing, special requests, and guest counts.
Recruit, interview, hire, onboard, train, and develop food and beverage team members.
Build and maintain appropriate staffing levels across restaurant, bar, and banquet operations.
Create and manage employee schedules based on forecasted business levels, events, and operational needs.
Establish clear performance expectations and hold team members accountable to company standards.
Conduct regular coaching, performance feedback, and disciplinary conversations when necessary.
Develop supervisors and emerging leaders within the food and beverage team.
Foster a positive, respectful, team-oriented workplace culture.
Manage staff communication and ensure important operational information is effectively communicated across shifts.
Monitor attendance, punctuality, productivity, and overall employee performance.
Help create an environment where employees are engaged, supported, and motivated to provide exceptional hospitality.
Manage food and beverage operations with a strong focus on profitability and cost control.
Monitor labor costs and adjust staffing levels according to sales and business needs.
Monitor food, beverage, and supply costs and identify opportunities to reduce waste and improve margins.
Oversee inventory counts, ordering, receiving, storage, and product rotation.
Review sales and operational reports and use data to identify trends and opportunities.
Maintain appropriate food and beverage pars and purchasing practices.
Help establish and achieve departmental budgets and financial goals.
Minimize waste, theft, over-portioning, and other controllable expenses.
Ensure proper cash handling and reconciliation procedures.
Develop and maintain comprehensive training standards for restaurant, bar, and banquet employees.
Ensure all employees understand service expectations, menu and beverage offerings, POS procedures, safety requirements, and guest service standards.
Lead pre-shift meetings and service briefings as needed.
Conduct ongoing training and coaching to improve service consistency.
Lead by example and remain visible and engaged with both guests and staff.
Maintain a highly visible presence on the floor and throughout operations.
Build relationships with regular guests and create memorable experiences.
Address guest complaints and service issues with professionalism and urgency.
Empower team members to resolve appropriate guest concerns while maintaining company standards.
Monitor overall guest experience and identify opportunities for improvement.