Hospitality Manager

About the role

The Hospitality Manager oversees and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of team members and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Help make employment and termination decisions consistent with General Manager’s approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your team in all areas of development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by Sales Forecasts provided by the General Manager while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Use Performance Agreements consistently for documentation and as a tool to coach and counsel team members
• Provide advice and suggestions to the General Manager as needed to improve overall operations.

Requirements

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
• Bachelor’s Degree preferred
• Have knowledge of service and food and beverage, generally involving at least three to five years of full service dining experience.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Basic computer knowledge in Microsoft Office and the use of email.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Compensation and Benefits

• An outstanding culture with a local, family-owned company
• Complimentary dining experiences at all of our restaurants for you and your guests.
• Paid Parental Leave
• Medical, Dental, Vision, Life Insurance for Full Time Managers
• Employee Assistance Program
• Tuition Discount at Davenport University
• A weekly paycheck!
• Potential- Our company growth and leadership development program will help you achieve your career goals.