Restaurant Hospitality Manager

Principal Responsibilities And Duties

• Lead and oversee the operation of the restaurant dining room
• Recruit, lead, train, and develop the hospitality team to mastery of their roles (supervisors, trainers, bartenders, servers, hosts)
• Deploy strategies, training, coaching and contests to improve selling skills and the guest experience
• Actively lead by providing vision, coaching, and feedback around the guest experience
• Foster team cohesiveness and positive team working environment
• Organize and direct worker training programs including regularly reviewing guest experience training to ensure continual excellent customer experience
• Oversee opening and closing activities
• Direct activities of hourly employees
• Ensure excellent customer service
• Ensure cleanliness and sanitation
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all security procedures
• Ensure compliance with all alcoholic beverage regulations
• Provide and ensure friendly and efficient guest service
• Work closely with Kitchen Manager and General Manager to ensure seamless customer service
• Monitor and assist with host, server, and bartender duties during peak times to expedite service
• Coordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all FOH activities
• Inventory and maintain adequate levels of FOH service items
• Manage cost of labor and productivity
• Schedule FOH staff hours
• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations
• Evaluate employee performance
• Give feedback on employee performance
• Oversee all site operations as needed
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Analyze data to inform operational decisions or activities
• Explore opportunities to add value and make a difference through job accomplishments
• Perform manual service or maintenance tasks as needed
• Perform administrative and accounting duties according to standard company policy
• Direct facility maintenance or repair activities

Key Competencies

• People-first Orientation
• Developing Talent
• Guest Service
• Interpersonal Influence
• Problem Solving/Decision Making
• Execution of Brand Mindsets and Standards
• Leading by Example
• Operations Knowledge and Analysis
• Planning, Executing and Results Orientation
• Managing Performance
• Staffing and Development
• Managing Relationships
• Passion for Serving Others
• Integrity and Personal Ownership
• Self Management

Qualifications

• High School Diploma
• No minimum level of professional certification
• Previous kitchen management experience in a casual dining restaurant
• Minimum one (1) years of experience in a supervisory role
• Able to make decisions
• Able to identify and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff
• Able to monitor processes, materials, and resources
• Able to operate, repair, and maintain equipment
• Able to perform administrative tasks
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions And Physical Requirements

• Able to work and verbally communicate effectively with other team members
• Able to engage the public in a positive manner
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours
• Able to work in a standing position for long periods of up to 6 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Able to work flexible schedules including evenings and weekends
• Able to travel quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

• Your Own Leadership Health/Effectiveness
• Hospitality Team Health/Effectiveness
• Overall Health of the Restaurant Culture
• Sales Growth
• Traffic / Covers Change
• Avg. Check / Counts Per Cover
• COS - Total Var
• COL - Service Productivity
• Guest Feedback
• Avg. Expo Time
• Direct Reports: Hospitality supervisors, trainers, bartenders, servers, hosts

Thriving Restaurant Group is an Equal Opportunity Employer.