Hospitality Operations Lead: Restaurant, Bar & Events

Energy Jobline ZR; Longmont (CO); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Paid Time Off

401(k) with company match

Flexible Spending Account

Life and AD&D Insurance

Short- and Long-Term Disability

Hotel Employee Discount Program

Job summary

Longmont Supply is seeking an experienced Restaurant & Events Operations Manager to lead the rooftop restaurant, hotel banquet service, and overall FOH operations. You will own guest experience, staffing, training, and financial results in partnership with leadership, ensuring exceptional hospitality and strong business performance.

The role requires hands‑on leadership across restaurant, bar, and banquets, with a focus on service excellence, cost control, and team culture.

Qualifications

• 3+ years of management experience in a restaurant/hospitality environment.
• Experience managing restaurant and bar operations.
• Banquet, catering or event management experience preferred.
• Current alcohol-service certification and food-safety certification or ability to obtain.

Responsibilities

• Oversee daily restaurant operations including service, food quality, cleanliness, and guest hospitality.
• Lead bar operations, beverage quality, inventory, and cost controls.
• Plan and execute private events, banquets, and weddings with cross‑functional teams.
• Recruit, train, schedule, coach, and develop hospitality staff.
• Manage labor, inventory, and purchasing to meet budgets and profitability.
• Maintain compliance with safety standards and company policies.

Skills

Leadership

Staffing

Operations management

Guest experience

Communication

Job description

Longmont Supply is seeking an experienced Restaurant & Events Operations Manager to lead the rooftop restaurant, hotel banquet service, and overall FOH operations. You will own guest experience, staffing, training, and financial results in partnership with leadership, ensuring exceptional hospitality and strong business performance.

The role requires hands‑on leadership across restaurant, bar, and banquets, with a focus on service excellence, cost control, and team culture.