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Job Description
Position Overview Boondocks Draper is seeking a high-performing, execution-focused Restaurant & Events Operations Manager to take primary operational, financial, and administrative ownership of our high-volume Front-of-House (FOH) dining and event operations. In this role, you are the highest-ranking manager for the service division and the primary salaried authority over the FOH ecosystem, reporting directly to executive leadership. While you will have a team of 2-4 hourly Assistant Managers to assist with shift execution, you maintain direct management of all FOH personnel and drive all day-to-day operational, financial, and personnel execution for the department. This position works as an equal, strategic partner alongside our Back-of-House (BOH) Manager to run a seamless culinary and service operation. We are looking for a sharp operational leader who commands a room, implements rigid management systems, and drives profitability across our high-capacity restaurant, lane side dining, and private event spaces, and two distinct bars Because beverage operations are a critical revenue driver, the role also requires meticulous oversight, inventory control, and compliance management across three separate alcohol licenses. Core Pillars of Responsibility 1.
Direct FOH Leadership & Personnel Management Departmental Command:
Directly manage, hire, train, and oversee the entire FOH hospitality team (servers, bartenders, bussers, and event staff).
Supervisor Oversight:
Direct and utilize 2-4 hourly Assistant Managers to ensure smooth floor coverage, while retaining full accountability for their performance, development, and administrative accuracy.
Personnel Accountability:
Serve as the primary driver for FOH personnel actions, including hiring, performance reviews, and disciplinary execution, collaborating with the General Manager on higher-level administrative actions and terminations.
Labor & Scheduling:
Own the creation and optimization of highly efficient weekly service schedules, utilizing peak business metrics and group event volumes to protect margins. 2.
Cost Control & Operational Systems Financial Ownership:
Drive restaurant profitability by taking direct ownership of FOH supplies, weekly physical inventories for beverage and service assets, and aggressively identifying and correcting variances.
Visual & Sanitation Standards:
Enforce an absolute standard of premium cleanliness and organization across the physical restaurant floor, bowling service area, and event venues.
High-Volume Composure:
Maintain strong floor presence and operational flow during high-stress weekend peaks and overlapping corporate events, providing the decisive leadership required during high-volume shifts. 3.
High-Stake Event Execution & BOH Synergy Flawless Delivery:
Serve as the primary operational lead and point of contact for corporate and large-scale event planners on the day of their events, ensuring precision execution.
Lateral Partnership:
Maintain tight communication and operational alignment with the BOH Manager to ensure a frictionless transition from kitchen ticket times to front-of-house guest delivery.
Cross-Functional Bridge:
Partner actively with the Sales department and Facilities to ensure flawless event execution from guest arrival to departure.
3+ years of direct, high-volume restaurant or hospitality management experience, with a proven track record of directly managing large frontline teams (FOH Manager or Restaurant General Manager background preferred).
Decision-Making Authority:
Experience acting as the primary departmental driver, with a solid understanding of labor laws, performance management, and HR best practices.
Business Acumen:
Demonstrated success managing labor percentages, executing strict inventory controls, and utilizing operational data to drive performance.
Age Requirement:
Must be 21+ years of age to oversee high-volume alcohol and beverage operations.
Credentials:
Valid ServSafe Certification Availability:
Complete flexibility to own the floor during our highest-volume periods, including nights, weekends, and holidays.
Target earnings of $65,000 - $75,000 annually, with uncapped earning potential through robust event execution commissions and a dedicated management team bonus structure.
Equity Opportunities:
Long-term wealth building via our Employee Stock Ownership Plan (ESOP).
Health & Wellness:
Comprehensive Medical, Dental, Vision, and Life Insurance available.
Retirement:
401(k) program with competitive company matching.
Time Off:
Generous paid vacation, holidays, and sick leave.
Park Perks:
50% discount on food and park attractions, plus a personal Bravo Bucks account to accrue points for extra park purchases. To Apply Submit a resume highlighting your specific operational wins and team-building metrics through this posting or send directly to Joliver@Boondocks.com .
Pay:
$65,000.00 - $75,000.00 per year
Benefits:
401(k) matching Dental insurance Employee discount Health insurance Life insurance Paid time off Retirement plan Vision insurance Application Question(s): Describe a specific system implemented to manage prime costs or labor during high-volume peaks. How are priorities ranked when operations become stressed? When leading a diverse management team, how is communication adapted to connect with different personality types or operational leaders who may operate differently? Explain the process used to evaluate subordinate managers or supervisors. What objective metrics define a successful shift? Detail experience managing complex alcohol compliance, specifically operating under restricted restaurant licenses alongside standard bar licenses.
