Find & Apply For Restaurant / Food Service Manager Jobs in New Glarus, Wisconsin

The New Glarus Hotel has stood at the center of this village since 1853. Built by Swiss immigrants who came to Wisconsin to make it home, it has been a gathering place, a dining room, a stage, and a community anchor for generations. The building is being fully restored — listed on the National Historic Registry — and reopening in Q4 2026. This is not a new concept looking for an audience. It is a 170-year-old story looking for the right people to carry it forward. We believe the best hospitality is the kind nobody asked for. Assistant General Manager We are seeking a dynamic, experienced, and approachable Assistant General Manager / Front-of-House Manager to help lead the opening of an exciting new restaurant within a hotel environment. This is a hands-on leadership position for someone who thrives in a fast-paced hospitality setting and understands the flexibility, energy, and commitment required to successfully open a new operation. During the pre-opening and opening periods, schedules may fluctuate and working hours may be longer than usual. The ideal candidate will remain calm, friendly, organized, and solutions-focused—even during high-pressure moments. You will oversee daily front-of-house operations, support and develop the hospitality team, coordinate closely with culinary and hotel leadership, and ensure every guest receives warm, attentive, and professional service. Creative input is welcomed and encouraged. We are looking for a collaborative leader who is excited to help shape service standards, operating procedures, team culture, entertainment programming, and the overall guest experience from the ground up. Key Responsibilities Help lead the hotel & restaurant's pre-opening and opening activities, including developing procedures, preparing the space, training employees, and establishing service standards. Supervise front-of-house employees and ensure consistently warm, attentive, and professional guest service. Oversee daily restaurant operations, including opening and closing procedures, shift management, reservations, seating, and service flow. Maintain a calm, friendly, and professional presence while responding to guest concerns, operational challenges, and high-volume service periods. Encourage teamwork and create a positive work environment through clear communication, coaching, motivation, and respectful conflict resolution. Contribute creative ideas that improve service, operational efficiency, employee engagement, entertainment programming, and the guest experience. Coordinate closely with culinary, hotel, and other operational teams to ensure timely food and beverage delivery and seamless service. Assist with planning and executing private events, special events, and live entertainment when needed. Support communication and coordination with event clients, bands, musicians, vendors, and internal departments. Help oversee event and entertainment logistics, including scheduling, space preparation, staffing, service flow, and day-of execution. Monitor food and beverage quality, consistency, presentation, and compliance with established standards. Use the Toast POS system for order processing, billing, reporting, and related operational functions. Train employees on guest service, food handling, POS procedures, cash handling, safety protocols, and restaurant standards. Participate in recruiting, interviewing, onboarding, scheduling, and developing new team members. Monitor inventory, assist with ordering, control food and beverage costs, and help reduce waste. Accurately oversee cash transactions, closing procedures, deposits, and daily sales reconciliation. Maintain compliance with food safety, sanitation, workplace safety, and responsible-service requirements. Review operating reports and profit-and-loss statements to identify opportunities to improve performance and profitability. Support the General Manager and assume additional leadership responsibilities as operational needs require. Opening-Period Expectations As part of a new restaurant and hotel opening, this position requires adaptability and a strong sense of ownership.

Candidates should understand that:

Hours may be longer and schedules may change during pre-opening, training, launch, events, entertainment nights, and other high-demand periods. Evening, weekend, and holiday availability will be required based on business needs. Responsibilities may evolve as operating systems and service standards are established. Leaders are expected to remain composed, welcoming, and supportive while working through the normal challenges of opening a new operation. Thoughtful creative input is encouraged, particularly regarding service standards, team culture, workflow, entertainment programming, and the guest experience. Qualifications and Skills Previous supervisory or management experience in a restaurant, hotel, or hospitality environment. Experience supporting a restaurant opening, hotel opening, or other new hospitality operation is strongly preferred. Strong working knowledge of front-of-house operations, food and beverage service, and hospitality standards. Experience booking and executing private events, special events, live music, bands, or other entertainment is a plus. Ability to communicate professionally with clients, performers, booking contacts, vendors, and internal teams. Experience with the Toast POS system is preferred. Thorough understanding of food safety, sanitation, and food-handling procedures. Demonstrated ability to train, coach, develop, and motivate a diverse team. Exceptional guest-service and problem-solving skills. A consistently calm, friendly, patient, and professional demeanor. Strong organizational skills and the ability to manage several priorities during busy service periods. Effective verbal and written communication skills. Experience with inventory control, budgeting, labor management, cost controls, and profit-and-loss analysis. Ability to manage cash accurately and complete daily financial reconciliation. Knowledge of casual or fine-dining service; hotel, banquet, catering, or event experience is a plus. Flexibility to work extended hours, evenings, weekends, and holidays as required. A collaborative leadership style and genuine enthusiasm for creating a memorable hospitality experience. What We Value We value leaders who bring positive energy, sound judgment, creativity, and genuine care to their work. The successful candidate will lead by example, welcome new ideas, treat guests and colleagues with respect, and help build a workplace culture grounded in teamwork and hospitality excellence. Join us at the beginning of something special. Your leadership and creative contributions will play an important role in shaping our restaurant, developing our team, coordinating memorable events and entertainment, and creating an exceptional experience for hotel guests, local diners, and visitors.

Pay:

$65,000.00 - $75,000.00 per year

Benefits:

Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance

Work Location:

In person