Manager, Hospitality

Responsibilities

• Establish and drive standards for hospitality operations and guest interactions
• Lead the development and execution of new services, offerings, and training programs
• Direct and optimize day-to-day operations of multiple food service outlets/catering locations
• Build and lead a high-performing team by managing supervisors and direct reports, including strategic hiring, performance management, talent development, succession planning, and fostering a culture of accountability and growth
• Collaborate with organizing and coordinating events, including large onsite/offsite gatherings and catering requests
• Champion and enforce rigorous food safety, sanitation, and workplace safety standards, ensuring full regulatory compliance and cultivating a proactive safety culture across all locations.
• Develop and implement systems and processes that optimize team productivity, time management, and resource allocation across the department.
• Create comprehensive training programs focused on customer service, menu knowledge, allergens, and nutritional awareness; create scalable training materials and measure their impact on performance.
• Own product quality, consistency, and inventory management across all outlets by establishing robust quality control systems, monitoring key metrics, reducing waste, and driving continuous improvement in service and menu execution.
• Manage financial performance of the department, including P&L responsibility, budgeting, forecasting, labor and inventory cost control, sales analysis, and reporting; identify opportunities to improve profitability and operational efficiency.
• Build and manage strategic vendor relationships, negotiating contracts, monitoring performance, resolving issues, and driving improvements in quality, cost, and reliability of products and services.

BASIC QUALIFICATIONS

• A high school diploma or equivalency certificate
• 10+ years of food service industry experience and 5+ years of leadership experience

PREFERRED SKILLS AND EXPERIENCE

• 7+ years of leadership experience within the food service industry
• Experience opening new operations and/or creating operations procedures from the ground up
• Complete understanding of managing a team in fine dining, upscale, casual and quick service restaurants
• Advanced interpersonal, oral and written communication skills
• Advanced time management skills
• Advanced understanding of food safety and sanitation practices
• Advanced knowledge of food service systems, ordering and inventory
• Proficient computer skills including Microsoft Office
• Proficient knowledge with allergen identification and dietary restrictions
• Proficient knowledge of beverage service including beer, wine and spirits

ADDITIONAL REQUIREMENTS

• Ability to carry large, heavy items unassisted (up to 25lbs)
• Must have the ability to stand for long periods – up to 8-12 hours a day
• Able to perform frequent bending, stooping, and lifting of objects through entire shift
• Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
• Must participate in internal leadership and development training
• Adaptability, problem-solving skills, and extreme attention to detail
• Team player with the ability to collaborate effectively, including but not limited to training of incoming team members
• Ability to work gracefully under pressure
• Must have or obtain TX Food Manager Certification and TABC certification (training provided internally as needed)