Restaurant & Operations Manager

Hall of Fame•East Hartford, CT

7d•$65,000 - $70,000•Onsite

About The Position

The Restaurant and Operations Manager will lead food and beverage, bar, and bowling operations across every shift, flex into any role the floor needs, and build a team that delivers great hospitality. This role involves leading daily operations across food and beverage, bar, kitchen, bowling, and arcade, maintaining service flow and hospitality standards every shift. The manager will drive revenue through sales-focused service, upselling, guest engagement, and event support. Key responsibilities include recruiting, training, coaching, and scheduling teams, managing labor, controlling food and beverage costs, ensuring inventory accuracy, and meeting daily financial targets. The manager will also be present on the floor to support Front of House (FOH) and Back of House (BOH) operations, resolve guest issues in real time, and reinforce a culture of accountability, ensuring the center is operationally and guest-ready through high-volume shifts.

Requirements

3 or more years of leadership experience in restaurant, hospitality, or high-volume food and beverage operations
A proven ability to drive food and beverage sales and build teams that deliver it consistently
Experience training and developing hourly leaders in fast-paced environments
A floor-first management style with a strong read on guest experience
Solid financial acumen including labor, food cost, inventory, and P&L contribution
Comfortable lifting up to 50 lbs and standing or walking for extended periods
Flexible availability including nights, weekends, and holidays

Responsibilities

Lead daily operations across food and beverage, bar, kitchen, bowling, and arcade, maintaining service flow and hospitality standards every shift
Drive revenue through sales-focused service, upselling, guest engagement, and event support
Recruit, train, coach, and schedule teams that consistently meet company standards and genuinely serve guests well
Own labor management, food and beverage cost control, inventory accuracy, and daily financial targets
Stay on the floor supporting FOH and BOH, resolving guest issues in real time, and reinforcing a culture of accountability
Ensure the center is operationally ready and guest-ready through every high-volume shift