Hospitality Operations Manager

Leroy Springs & Company, Inc.; Fort Mill (SC); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Leroy Springs & Company, Inc. seeks a Hospitality Operations Manager for the Anne Springs Close Greenway venue, Canteen Restaurant and catering operations.

You will lead daily hospitality functions, ensure guest experiences are exceptional, and coordinate across culinary, sales, maintenance and administrative teams to run events smoothly. You will supervise Front of House Manager and Events Logistics Coordinator, recruit and coach staff, uphold safety standards, manage budgets and inventory, and

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Event Management, or related field preferred.
• Minimum 5 years of progressive hospitality management experience.
• Minimum 3 years supervising hospitality or food & beverage teams.
• Experience managing multiple departments simultaneously.
• Proficiency with Microsoft Office and hospitality/event management software.

Responsibilities

• Lead day-to-day hospitality operations for venue, catering, and restaurant.
• Ensure consistent delivery of exceptional guest service across departments.
• Recruit, train, coach, schedule, and evaluate hospitality staff.
• Coordinate event setup, execution, and post-event evaluation.
• Uphold safety, sanitation, and compliance standards.

Skills

Leadership

Guest service

Communication

Organizational skills

Multitasking

Education

Bachelor's degree in Hospitality Management, Business Administration, Event Management, or related field

Tools

Microsoft Office

Hospitality software

Event management software

Job description

OVERVIEW

The Hospitality Operations Manager is responsible for the overall operational success for the event venue, Canteen Restaurant and catering business at the Anne Springs Close Greenway. This position provides leadership and oversight for all daily hospitality operations, ensuring exceptional guest experiences, efficient event execution, and collaborates on profitable food and beverage operations.

Reporting to the Hospitality and Events Director, the Hospitality Operations Manager directly supervises the Front of House Manager and the Events Logistics Coordinator while collaborating closely with culinary, sales, maintenance, and administrative teams. This role ensures seamless coordination between venue operations, catering services, event logistics, and the property restaurant, maintaining the highest standards of hospitality, service, safety, and operational excellence.

KEY FUNCTIONS

Operations Leadership:

• Lead all day-to-day hospitality operations for the venue, catering services, and restaurant.
• Ensure consistent delivery of exceptional guest service across all departments.
• Develop and implement operational standards, policies, and procedures.
• Monitor facility presentation, cleanliness, safety, and readiness for daily business and events.
• Establish standards on event execution and assess during weddings, corporate functions, private events, and public programming.
• Resolve guest concerns quickly and professionally while maintaining the company's reputation for outstanding service.
• Directly supervise the Front of House Manager and Events Logistics Coordinator.
• Recruit, train, coach, schedule, and evaluate hospitality team members.
• Foster a positive, service-oriented workplace culture built on accountability, teamwork, and professionalism.
• Conduct regular staff meetings and performance reviews.
• Ensure all employees receive ongoing hospitality and safety training and evaluate other trainings that may be needed.

Front of House Operations:

• Oversee guest arrival experiences, event service, venue presentation, and daily customer interactions.
• Ensure Front of House staffing levels appropriately support business demands.
• Monitor service quality during events and operating hours.
• Establish service standards that exceed guest expectations.

Event Operations & Logistics:

• Oversee event setup, execution, breakdown, and post-event evaluation.
• Coordinate operational timelines with the Events Logistics Coordinator to ensure seamless execution.
• Ensure equipment, rentals, catering supplies, décor, and staffing are prepared according to event specifications.
• Partner with sales and event planning teams to ensure client expectations are fully executed.
• Anticipate operational challenges and implement proactive solutions.

Catering Operations:

• Coordinate operational support for all onsite catering functions.
• Work closely with culinary leadership to ensure efficient food service execution.
• Monitor banquet service quality, timing, sanitation, and guest satisfaction.
• Ensure proper staffing and workflow during catered events.
• Oversee daily operations of the property's restaurant.
• Monitor inventory levels, ordering, merchandising, and product quality.
• Ensure food safety and health department compliance.
• Identify opportunities to improve sales, guest satisfaction, and operational efficiency.
• Assist with annual operating budgets and departmental forecasting.
• Monitor labor costs, inventory, and operating expenses.
• Analyze operational performance and implement continuous improvements.
• Review payroll, scheduling, purchasing, and inventory controls.
• Prepare operational reports and performance metrics for leadership.

Compliance & Risk Management:

• Ensure compliance with health department regulations, food safety standards, alcohol service requirements, OSHA regulations, and company policies.
• Maintain emergency procedures and safety protocols.
• Conduct routine operational inspections and risk assessments.

Guest Service:

• Champion a culture focused on hospitality excellence.
• Build positive relationships with clients, vendors, and guests.
• Ensure every event reflects the organization's commitment to hospitality, quality, and professionalism.
• Address guest concerns with urgency and professionalism.

The LSC Way

Our Culture is top priority. As part of our commitment to culture, we have written several “Fundamentals” called the LSC Way that are traits and behaviors we value in our daily activities. The fundamentals that are critically important to this position are:

• Treasure, Protect and Promote our Reputation
• Deliver Legendary Service
• Be Positive
• Get Clear on Expectations
  

MINIMUM QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Demonstrated leadership skills and abilities.
• Bachelor's degree in Hospitality Management, Business Administration, Event Management, or related field preferred (or equivalent experience).
• Minimum 5 years of progressive hospitality management experience.
• Minimum 3 years supervising hospitality or food & beverage teams.
• Experience managing multiple departments simultaneously.
• Strong knowledge of event operations (including weddings), banquet and catering operations, guest services, and hospitality standards.
• Excellent organizational, communication, and leadership skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with Microsoft Office and hospitality/event management software.
• ServSafe Food Handler Certification; We will provide training for certifications.
• ServSafe Alcohol Certification; We will provide training for certifications.
• ServSafe Manager Certification; We will provide training for certifications.
• Current CPR, First Aid, AED certifications; We will provide training for certifications.
• Valid Driver’s License with a safe driving history

REPORTING TO THIS POSITION

Front of House Manager, Events Logistics Coordinator
This role also provides operational leadership for hospitality staff, banquet personnel and event support teams.

PHYSICAL REQUIREMENTS

Must be able to exert up to fifty pounds of force occasionally and/or a negligible amount of force to lift, carry, push, pull or otherwise move objects when needed. Some work is sedentar…"