Restaurant & Operations Manager — Guest Experience Leader

Lucky Strike Entertainment Corporation; East Hartford (CT); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Health benefits

401(k) Plan

Stock purchase program

EAP

Job summary

Lucky Strike Entertainment is seeking a Restaurant and Operations Manager to lead food and beverage, bar, and bowling operations across shifts. You will flex into any floor role and build a team that delivers hospitality without being asked twice.

You will own labor management, cost control, and inventory while maintaining service standards and guest satisfaction. A floor-first leadership style is essential for success in a high-volume environment.

Qualifications

• 3+ years of leadership experience in restaurant, hospitality, or high-volume food and beverage operations.
• Proven ability to drive food and beverage sales and build teams that deliver it.
• Experience training and developing hourly leaders in fast-paced environments.
• Strong read on guest experience and a floor-first management style.
• Solid financial acumen including labor, food cost, inventory, and P&L contribution.

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 meet company standards and 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, reinforcing accountability.

Skills

Leadership

Sales acumen

Training

Guest experience

Financial acumen

Physical stamina

Flexible availability

Job description

Lucky Strike Entertainment is seeking a Restaurant and Operations Manager to lead food and beverage, bar, and bowling operations across shifts. You will flex into any floor role and build a team that delivers hospitality without being asked twice.

You will own labor management, cost control, and inventory while maintaining service standards and guest satisfaction. A floor-first leadership style is essential for success in a high-volume environment.