Restaurant Hospitality Manager

Hospitality Manager - Carlos O’Kelly’s Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you. We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is “Pouring out Generosity”. Role: Hospitality Manager Invitation: To make a difference by loving people through the creation of a work environment that helps them become their natural best selves. As the hospitality manager, you are responsible for selecting, developing, and leading the hospitality team to care for each other and guests creating an outstanding guest experience resulting in a profitable operation, and healthy work culture. Principal Responsibilities And Duties Lead and oversee the operation of the restaurant dining roomRecruit, 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 experienceActively lead by providing vision, coaching, and feedback around the guest experienceFoster team cohesiveness and positive team working environmentOrganize and direct worker training programs including regularly reviewing guest experience training to ensure continual excellent customer experienceOversee opening and closing activitiesDirect activities of hourly employeesEnsure excellent customer serviceEnsure cleanliness and sanitationEnsure compliance with all health, safety, and hygiene standards and policiesEnsure compliance with all security proceduresEnsure compliance with all alcoholic beverage regulationsProvide and ensure friendly and efficient guest serviceWork closely with Kitchen Manager and General Manager to ensure seamless customer serviceMonitor and assist with host, server, and bartender duties during peak times to expedite serviceMonitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standardsInvestigate and resolve guest complaints regarding food quality, service, or accommodationsCoordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all FOH activitiesInventory and maintain adequate levels of FOH service itemsManage cost of labor and productivitySchedule FOH staff hoursResolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress codeManage Human Resource function of the restaurant, including compliance with company, state and federal regulationsEvaluate employee performanceGive feedback on employee performanceOversee all site operations as neededReview work procedures and operational problems to determine ways to improve service, performance, or safetyAnalyze data to inform operational decisions or activitiesExplore opportunities to add value and make a difference through job accomplishmentsLearn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizationsExplore opportunities to add value and make a difference through job accomplishmentsPerform manual service or maintenance tasks as neededPerform administrative and accounting duties according to standard company policyDirect facility maintenance or repair activitiesOther duties as assigned Key Competencies People-first OrientationDeveloping TalentGuest ServiceInterpersonal InfluenceProblem Solving/Decision MakingExecution of Brand Mindsets and StandardsLeading by ExampleOperations Knowledge and AnalysisPlanning, Executing and Results OrientationManaging PerformanceStaffing and DevelopmentManaging RelationshipsPassion for Serving OthersIntegrity and Personal OwnershipSelf Management Required Qualifications High School DiplomaNo minimum level of professional certificationPrevious kitchen management experience in a casual dining restaurantMinimum one (1) years of experience in a supervisory roleAble to make decisionsAble to identify and resolve problemsAble to guide, direct, and motivate staffAble to plan and prioritize tasksAble to teach and train staffAble to monitor processes, materials, and resourcesAble to operate, repair, and maintain equipmentAble to perform administrative tasksKnowledge of food safety and sanitation practices and regulationsAble 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 membersAble to engage the public in a positive mannerAble and willing to work with others as a teamAble to reach and bend and frequently lift up to 50 poundsAble to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hoursAble to work in a standing position for long periods of up to 6 hours in lengthAble to perform repetitive tasks with little or no breakAble 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 materialsAble to work flexible schedules including evenings and weekendsAble to travel quarterly intervals to required management meetings and or training sessions Key Performance Indicators Your Own Leadership Health/EffectivenessHospitality Team Health/EffectivenessOverall Health of the Restaurant CultureSales GrowthTraffic / Covers ChangeAvg. Check / Counts Per CoverCOS - Total VarCOL - Service ProductivityGuest FeedbackAvg. Expo Time Direct Reports: Hospitality supervisors, trainers, bartenders, servers, hosts Thrive Restaurant Group is an Equal Opportunity Employer. #2total #carlosokellys8891hospitalitymanager #carlosokellys