Operations Manager - Multi-Concept at The Bartolotta Restaurants

Hartland, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Leadership, Front-of-House Management, Staff Scheduling, Labor Planning, OpenTable Management, POS Systems, Inventory Management, Compliance, Guest Experience, Team Development, Service Recovery, BEO Execution, Cost Control, Multi-Unit Oversight, Hospitality Standards, Troubleshooting

Industry

Restaurants

Description

Description JOB PURPOSE: The Operations Manager oversees front-of-house operations across The Commodore’s three business lines—Restaurant, Ballroom, and Club 1902—with full operational, administrative, and systems mastery. This leader ensures seamless service delivery, operational discipline, and exceptional guest experience while maintaining readiness, compliance, and efficiency across all service periods. Requirements PRIMARY DUTIES AND RESPONSIBILITIES: Operational Scope & Leadership Full command of daily opening and closing procedures for each business section, ensuring all areas are properly set, secured, cleaned, stocked, and guest-ready. Active floor leadership during service, including staff direction, pacing management, guest engagement, and real-time service recovery. Conducts daily line checks, ambiance checks, and FOH/BOH coordination touchpoints. Ensures execution of Bartolotta hospitality standards across Restaurant, Ballroom, and Club 1902. Administrative Complete ownership of weekly FOH staff scheduling, labor planning, shift deployment, and staffing optimization. Full responsibility for OpenTable management, including pacing, floor plan setup, reservation accuracy, guest notes, and VIP handling. Manages all administrative workflows: shift logs, end-of-day reports, guest issue documentation, maintenance logs, and labor tracking. Systems Oversees all onsite systems: POS: configuration, reporting, cash handling, error resolution, end-of-day reconciliation; Lights & Ambiance Systems: scene presets, service adjustments, troubleshooting; Music Systems: playlists, volume zoning, AV troubleshooting; Inventory Systems: beverage, small wares, operational supplies, transfers, ordering, cycle counts; Property Technology: club access systems, event technology, communication platforms. Multi-Unit Oversight Coordinates simultaneous operations across restaurant service, ballroom events, and private club experiences. Ensures health, safety, alcohol compliance, and sanitation standards. Conducts daily property inspections to ensure readiness and safe operating conditions. Partners with BOH leadership on timing, menu execution, and event-specific coordination. Event & Ballroom Execution Leads day-of-service execution for weddings, corporate events, and private dining. Oversees setup, service timing, food distribution, and guest relations. Ensures accurate execution of BEOs and supports team alignment across departments. Club 1902 Operations Maintains high-touch service standards expected in a private club environment. Oversees member dining, curated events, and daily service ambiance. Coordinates seamless integration between club, restaurant, and event operations. Financial & Inventory Management Oversees inventory levels, ordering workflows, and cost control measures. Supports analysis of sales reports, labor reports, and operational KPIs. Team Leadership Hires, trains, develops, and evaluates front-of-house team members. Conducts pre-shift meetings and ensures ongoing coaching and performance oversight. Upholds professionalism, grooming standards, and company policies. All Other Duties as Assigned QUALIFICATION REQUIREMENTS: Strong operational leadership skills with the ability to oversee front-of-house operations across multiple hospitality concepts. Demonstrated ability to manage and coordinate multiple service styles simultaneously while maintaining high standards of hospitality, efficiency, and guest satisfaction. Advanced knowledge of fine dining service standards, etiquette, and guest experience expectations. Exceptional leadership and team development skills with the ability to coach, mentor, and motivate diverse service teams. Excellent communication, verbal, written, presentation, and interpersonal skills. Proven ability to remain organized and adaptable in a fast-paced, high-volume environment with shifting operational priorities. Strong problem-solving and decision-making skills with the ability to address service challenges quickly and professionally. Ability to manage staffing levels, scheduling, and labor efficiency while maintaining service standards. Strong attention to detail with a commitment to maintaining consistency, cleanliness, and operational excellence. Financial acumen including familiarity with budgeting, cost control, labor management, and revenue optimization. Proficiency with hospitality systems such as POS platforms and reservation systems. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Ability to work flexible hours including evenings, weekends, and holidays. EDUCATION and/or EXPERIENCE REQUIREMENTS: Bachelor’s degree in hospitality or related is preferred. A combination of practical experience and education will be considered as an alternative. Minimum 5–7 years of progressive hospitality management experience, with at least 2–3 years in a leadership role overseeing front-of-house operations. Proven experience in fine dining or upscale hospitality environments. Experience managing large-scale events, banquets, or private functions. Experience supervising multi-outlet or multi-concept operations, strongly preferred. Demonstrated experience leading, training, and developing hospitality teams. Experience with staff scheduling, labor management, and operational planning. Experience with Microsoft Office, POS systems, reservation platforms, and related software. PHYSICAL REQUIREMENTS: Expected to work evenings, weekends, and some holidays. Position requires prolonged standing, walking, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Regularly required to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead. Clear hearing and vision (including close and peripheral) to supervise staff and monitor the environment. Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment. Maintain a professional, well-groomed appearance.

Responsibilities

The Operations Manager is responsible for overseeing all front-of-house operations across three distinct business lines—Restaurant, Ballroom, and Club 1902—ensuring seamless service delivery and operational discipline. This role involves full mastery of daily procedures, administrative tasks, system oversight, and leading the front-of-house team to deliver exceptional guest experiences.