Jobs at Pinstripes

Manage daily venue operations across service, host, and bar teams; run shifts and private events; enforce training standards and aesthetics; control labor and budgets; coach and discipline staff; handle guest relations and resolve issues; drive community engagement and financial performance.

Manages restaurant and entertainment venue operations across service, host, bar, bowling, bocce, and private events. Executes opening and closing procedures, maintains food, beverage, service, and aesthetic standards, controls labor, and oversees shift flow. Coaches and develops staff, handles accountability conversations, resolves guest concerns, supports staffing, and monitors financial performance to improve venue results.

Leads venue sales strategy, performance, budgeting, and financial reporting while managing and developing a team of event sales managers. Drives business development through market research, client outreach, competitive strategy, and coordinated sales and marketing plans. Ensures effective use of sales systems, brand standards, guest engagement practices, and cross-functional collaboration. The role also oversees recruiting, onboarding, training, performance evaluations, and team growth planning.

Serve guests by crafting cocktails, taking orders, answering menu questions, processing payments, maintaining a clean bar, and working with servers and kitchen staff to deliver excellent, efficient service in a fast-paced, upscale entertainment and dining venue.

Manages restaurant and entertainment venue operations across service, host, bar, and event areas. Executes opening and closing procedures, maintains food, beverage, service, and aesthetic standards, controls labor, leads shifts, coaches and disciplines staff, manages staffing and shift flow, reviews financial performance, and resolves guest issues while supporting community engagement and venue growth.

Oversee front-of-house operations, brand standards, team training, shift leadership, guest experience, interdepartmental coordination, performance reporting, cash balancing, inventory controls, and cost management in a high-volume restaurant and entertainment venue.

Manage front-of-house operations, enforce brand standards, train and lead staff, coordinate with back-of-house, monitor inventory and cost controls, handle cash balancing and reporting, and use performance data to improve guest experience and operational efficiency.