Operations Manager

Job Description The Operations Manager is responsible for managing and executing banquet and event operations with precision and professionalism. This role ensures that all front‑of‑house (FOH) elements, service details, and event logistics align with client expectations and company standards. The role supports the operations of Dialtone and assists Food & Beverage leadership with key functions as directed. Perks & Benefits Competitive pay and a comprehensive benefit package Health Saving Account, Flexible Saving Account, Employee Assistance Program Annual Education Allowance Generous referral program Fun and collaborative company culture with lots of team‑building events Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel, and The Emily Hotel Responsibilities Event Coordination & Execution Execute all Banquet Event Orders (BEOs) according to client specifications, service standards, and event timelines, including properly closing the event through Toast. Assist in developing and distributing event timelines, pull sheets, and service outlines to staff. Assign and review server responsibilities for setup, service, and breakdown. Supervise the setting up of all dining, bar, and event areas to ensure accuracy and readiness before guest arrival. Oversee load‑in and load‑out for all vendors, ensuring correct setup per floor plan and notes. Update, print, and post all wayfinding and event signage as required for each event. Assist in service charge distribution via in‑house payroll systems. Coordinate closely with the Culinary Team: Conduct Culinary Check‑In with the Executive Chef before event set‑up to confirm menu details, presentation, and service flow. Retrieve menu cards from the Prep Kitchen, verify their accuracy with the chef, and bring the correct cards to the event space. Lead a Culinary Pre‑Shift briefing with the chef and service team before event start‑time. Front‑of‑House (FOH) Management Manage all FOH event items including equipment, signage, and display materials. Track inventory and usage to ensure timely replenishment and maintenance of items. Responsible for pulling equipment and service items from the Prep Kitchen, Storage, or Pantry as needed for each event. Oversee the organization and cleanliness of FOH storage areas and ensure all items are properly labeled and stored post‑event. Coordinate seasonal or special staffing needs, including coat check attendants, lobby greeters, and event hosts. Coordinate staffing and labor management for Dialtone. Staff Leadership Lead and supervise all banquet servers, bartenders, and support staff during setup, service, and teardown. Conduct pre‑shift meetings to review event details, assignments, and service expectations. Train, coach, and mentor staff to uphold company service standards and ensure smooth teamwork. Maintain a professional, supportive, and motivating work environment. Guide and support Dialtone staff to promote a positive environment. Assist and support other related Food & Beverage outlets/departments as needed. Guest & Vendor Relations Serve as the primary on‑site contact for clients and vendors during events. Anticipate client needs and respond promptly to requests or concerns. Maintain excellent communication between internal departments and external partners to ensure flawless event execution. Operational Excellence Inspect event spaces before, during, and after events for cleanliness, organization, and proper setup. Ensure compliance with health, safety, and sanitation regulations. Manage equipment inventory, monitor maintenance needs, and communicate restock requests to management. Collaborate with Event Sales and Culinary teams to improve event flow and service efficiency. Ensure payroll accuracy for both Event and Dialtone team members, including time‑clock accuracy and gratuity/service charge distribution. Assist with monthly inventory. Support Dialtone operations as needed on a day‑to‑day basis. What You Bring Experience 1–3 years of experience in event coordination, banquet operations, or hospitality management, including supervisory responsibilities. Skills Strong organizational and time‑management abilities Effective written and verbal communication and team leadership Proficient in reading and executing BEOs and floor plans Excellent attention to detail and guest service Preference for familiarity or proficiency with Canva, TripleSeat, Microsoft, Toast, etc. The ability to be proactive and adjust as needed to ensure operational success Physical Requirements Ability to stand or walk for extended periods and lift up to 40 lbs. Flexibility to work nights, weekends, and holidays as required. Education High school diploma or equivalent required; hospitality or management degree or commensurate experience required. Certifications Illinois Manager’s Food Handler and Alcohol Service certifications (ServSafe, TIPS/BASSET) required. Salary Range $70,000 - $75,000 AI Use This role may involve the use of artificial intelligence (AI) tools to support research, analysis, content development, design, reporting, or operational efficiency. Employees are expected to use AI responsibly and in compliance with company policies, data privacy requirements, confidentiality obligations, and applicable laws. All AI‑generated or AI‑assisted outputs must be reviewed for accuracy, quality, and appropriateness before use. Employees are also expected to disclose when AI tools have been used in the creation of work and must not present AI‑generated content as solely their own original work. #J-18808-Ljbffr