Restaurant Operations and Events Manager

rccp; San Antonio (TX); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Professional development

Employee discounts

Job summary

RCSH invites an Events and Operations Manager to oversee day-to-day restaurant operations and front-of-house leadership. You will supervise hosts and servers, maintain beverage and service quality, and ensure cleanliness, sanitation, and safety.

You will assist with banquet and catering sales, promote the brand, and coordinate private dining events, often evenings and weekends, driving guest satisfaction and loyalty.

Qualifications

• Minimum of 3–5 years of restaurant management experience.
• Experience in event coordination and catering sales preferred.
• Bachelor’s degree in Hospitality Management or related field preferred.
• Proficiency with Tripleseat and restaurant management software.

Responsibilities

• Oversee daily restaurant operations to ensure efficiency and high standards.
• Supervise front-of-house staff, including hosts and servers.
• Drive sales, guest satisfaction, and compliance with safety standards.
• Coordinate private dining events, budgets, and timelines.
• Recruit, train, and coach team members; manage scheduling.
• Close restaurant duties and address guest concerns promptly.

Skills

Leadership

Communication

Organization

Multitasking

Problem-solving

Education

Bachelor's degree in Hospitality Management or related field

Tools

Tripleseat

Restaurant management software

Microsoft Office

Job description

A minimum of 3 years of Manager experience in a fine dining restaurant is required to be considered.

REPORTS TO: General Manager

Job Summary

The Events and Operations Manager assists the General Manager and Assistant General Manager in the day‑to‑day operations of the RCSH restaurant. This role is directly accountable for the supervision and management of front‑of‑house bar operations, hosts, and servers. The manager maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the General Manager, the manager oversees and coordinates activities concerning all front‑of‑the‑house operations. Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests.

In this role, you will also assist with generating new and repeat banquet and catering sales, actively network and promote the brand within the community, and greet the hosts of private dining events, which are primarily held in the evenings and on weekends. The role involves supporting event coordination, driving customer satisfaction, and maintaining high operational standards.

Key Responsibilities

Operational Support

• Assist the General Manager in overseeing daily restaurant operations to ensure efficiency and high standards of service.
• Help implement and enforce company policies, procedures, and standards as directed by the General Manager.
• Supervise day‑to‑day operations to ensure all standards of RCSH quality and service are achieved during each shift.
• Provide ongoing coaching and appropriate progressive discipline to all Team Members, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance.
• Increase sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating, and service.
• Conduct first interviews and recommend hires to the General Manager and Chef.
• Provide orientation and training according to all RCSH training systems, standards, and manuals for new hires.
• Construct the weekly work schedule to meet the demands of the business.
• Supervise operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards.
• Proactively communicate with the General Manager and other members of the management team to share and convey information regarding the restaurant.
• Maintain familiarity with all national, state, and local safety, health, and sanitation standards and ensure all Team Members are following guidelines appropriately.
• Maintain a strong presence on the restaurant floor, engaging with guests to ensure satisfaction.
• Address and resolve customer complaints and concerns in a professional manner.
• Implement strategies to improve guest experience and increase guest loyalty.
• Correctly perform all duties necessary to close the restaurant.
• Additional duties as assigned.

Event Coordination

• Support the General Manager in planning, coordinating, and executing events within the restaurant, including private parties, corporate gatherings, and special promotions.
• Collaborate with clients to understand their event needs and ensure their expectations are met.
• Work closely with the kitchen and service staff to deliver seamless event experiences.
• Assist in managing event budgets, timelines, and logistics.
• Utilize the Tripleseat discussion templates and event contract to interact with Private Dining guests via phone and/or email to confirm event details and answer any questions.
• Follow up with guests post‑event to ensure satisfaction.
• Communicate all event details to the local Restaurant Management, ensuring 100% clarity of details and expectations.
• Keep records of guest contact information, interactions, and transactions in the reservation system and Tripleseat.
• Generate reports within the event booking management software as requested.
• Assist in the coordination of private dining menu requests.
• Backup for Regional Sales Manager in restaurant location.
• Manage Private Dining events on the books successfully and work pipeline of inquiries, prospects, tentative, and definite bookings.
• Work closely with the Regional Sales Manager to generate new business and maintain contact with present accounts.
• Assist the Regional Sales Manager with Private Dining events from organization to execution, including delegation of responsibilities to the Restaurant Team.
• Administrative duties assigned as needed.
• Additional duties as assigned.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3-5 years of experience in restaurant management and event coordination.
• Proven ability to manage operations and lead a team effectively.
• Strong organizational, multitasking, and problem‑solving skills.
• Excellent interpersonal and communication skills.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• Familiarity with event booking management software, particularly Tripleseat, is a plus.

Benefits

• Competitive salary, commission, and performance‑based bonuses.
• Health, dental, and vision insurance.
• RRSP with company match.
• Paid time off and holidays.
• Opportunities for professional development and career advancement.
• Employee discounts on dining and events.