Operations Manager –

Location: Grand Oaks Country Club

Schedule: Full-Time | Variable Hours (Evenings, Weekends & Holidays Required)

About the Role

Its Our Pleasure Hospitality is seeking an experienced and highly organized Operations Manager to lead the day-to-day operations of our busy catering and events venue, which hosts a wide range of events from 50 to 400 guests. In this pivotal leadership role, you will oversee all aspects of event execution — from staffing and inventory management to facility maintenance and client satisfaction — while ensuring seamless coordination across multiple events happening simultaneously.

The ideal candidate thrives in a fast-paced, detail-oriented environment and possesses exceptional leadership, communication, and problem-solving skills. You will be responsible for upholding and enforcing company standards, reviewing and finalizing event details, collaborating closely with the sales team, and ensuring all operational processes run efficiently and on budget.

This is a hands-on position that requires flexibility, with variable hours including evenings, weekends, and holidays. The Operations Manager is a critical part of our leadership team, playing a key role in delivering exceptional guest experiences, supporting staff success, and driving the continued growth and reputation of our venue.

Key Responsibilities

Event Operations Management: Oversee the planning, coordination, and execution of multiple events simultaneously (up to three at once), ensuring all operational aspects run smoothly from setup to breakdown.
Staff Leadership & Training: Recruit, hire, train, schedule, and supervise front- and back-of-house staff to maintain high service standards and operational efficiency.
Inventory Management & Controls:
Conduct daily opening and closing inventory checks for food, beverages, and event supplies.
Perform weekly inventory audits to track usage, prevent shortages, and control costs.
Maintain accurate records and coordinate with vendors for timely ordering and restocking.

Standard Operating Procedures (SOP) Compliance: Enforce company SOPs across all departments to ensure consistent service, operational efficiency, and regulatory compliance. Evaluate and update procedures regularly to improve workflow and service delivery.
Collaboration with Sales & Events Teams: Work closely with the sales team to review event requirements, gather client feedback, and adjust operations, offerings, or processes to better meet demand and exceed client expectations.
BEO Review & Finalization: Review and verify all Banquet Event Orders (BEOs) at least 10 days prior to each event to ensure all details are accurate, finalized, and executable. Communicate promptly with the sales team if changes, clarifications, or updates are required.
Facility & Grounds Oversight: Supervise daily maintenance, cleanliness, and presentation of the venue and grounds, ensuring a safe, attractive, and professional environment.
Vendor & Client Coordination: Act as the primary liaison for vendors, contractors, and clients, ensuring all event needs are communicated and executed effectively.
Quality Control: Monitor events in progress to ensure they meet company service standards and client satisfaction levels.
Compliance & Safety: Enforce health, safety, and sanitation regulations in accordance with local laws and company policies.
Scheduling & Resource Planning: Develop and manage staff schedules based on event volume, seasonal trends, and operational needs.
Hold pre-event meeting with service staff to review Time Line Map, set up assignments, ensure smooth efficient service, assign server stations and coordinate the timing of courses.
Daily, print, review and sign off time clock reports for all employees and departments managed by you. All staff must be clocked in and out accurately based on their actual start and finish times. Any clock in and out adjustments must be initialized by manager and the employee where an adjustment needs to be ma
Communicate with all Maitred’s and the Host of event throughout the event to meet and exceed Guest expectations.
Create server and bartender schedules.
Budget Management & Cost Control:

Monitor and manage labor costs, scheduling based on established staffing matrix and staying within budget targets.
Assist with overall expense control, ensuring financial goals are met without compromising service quality.

Seasonal Role Adaptability: During slower seasons, serve as Maître D’ or floor manager to support service operations and assist in labor cost control.
Reporting & Communication: Prepare regular reports on inventory, staffing, operations, and facility needs for ownership or senior leadership.
Process Improvement: Continuously evaluate workflows and suggest operational adjustments to improve efficiency, reduce costs, and enhance the guest experience.

Required:

Responsible for the completion of the New York City Food Handler’s Certification within one month of being hired. (for NY Employees Only).

Qualifications

Minimum 3–5 years of experience in operations, event management, or hospitality leadership, preferably within a catering, banquet, or venue setting.
Strong organizational, multitasking, and leadership skills with the ability to manage multiple events and priorities simultaneously.
Excellent communication, interpersonal, and problem-solving skills.
Experience with inventory control, scheduling, budgeting, and vendor management.
Proven ability to enforce SOPs and implement operational improvements.
Comfortable working in a fast-paced, client-focused environment with variable hours, including nights, weekends, and holidays.
Proficiency with basic computer systems and event management software is a plus.

POSITION TYPE/EXPECTED WORK SCHEDULE

This position requires onsite attendance for each of your scheduled events (at least 3 hours before the start of each event) through completion of the event to ensure successful operation and management of each event. You will be responsible for closing the building on certain days. This position requires a regular work schedule consisting of five (5) days per week inclusive of weekends. Workdays will fluctuate to accommodate scheduled events and or the needs of the business.

TRAVEL

This position may require travel.

Compensation & Benefits

Competitive salary based on experience
Opportunities for growth and advancement
[Optional: Health benefits, paid time off, bonuses, etc.]

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

Health insurance
Paid time off

Experience:

Hospitality Operations: 3 years (Required)

Ability to Commute:

Staten Island, NY 10312 (Required)

Ability to Relocate:

Staten Island, NY 10312: Relocate before starting work (Preferred)

Work Location: In person

ITS OUR PLEASURE HOSPITALITY

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Operations Manager