Jobs at Puttshack

Oversee high-volume hospitality venue operations across service, bar, reception, games, and technology areas. Lead hourly team members through hiring, training, scheduling, coaching, and performance management. Ensure exceptional guest experiences, food safety, compliance, expense control, and collaboration between kitchen and front-of-house teams while supporting business objectives.

Own day-to-day social presence: plan and produce short- and long-form content, manage community and creator partnerships, measure performance, and partner cross-functionally to drive engagement and demand. Requires flexible hours and travel to capture on-site moments.

Leads all operations for a high-volume Puttshack venue spanning food and beverage, events, technology-enabled mini golf, and guest services. Manages venue performance, budgets, forecasts, P&L, purchasing, compliance, safety, staffing, recruiting, training, and associate engagement. Drives profitability, operational excellence, guest satisfaction, brand standards, and community relationships while overseeing large salaried and hourly teams.

The Hospitality Manager oversees operations in a high-volume restaurant, ensuring exceptional guest service and team management. Responsibilities include staff training, compliance, and expense management.

Oversee daily operations of a high-volume full-service restaurant/entertainment venue, manage and develop hourly staff, ensure guest experience and safety, operate POS and scheduling systems, control expenses, coordinate front- and back-of-house, and support hiring, training, and compliance.

Own and optimize the loyalty program and lifecycle marketing end-to-end. Manage Braze-driven email/SMS journeys, campaign calendar, offer creation, segmentation, testing, measurement, and cross-functional execution to drive repeat visitation, retention, and revenue.

Oversee venue operations (service, bar, reception, game/tech), manage and coach hourly staff, run shifts and schedules, ensure guest satisfaction, maintain safety and food‑service standards, and control operational expenses.