Restaurant Hospitality Manager

About Us

HomeGrown debuted in 2017 and was created on the belief that if we could help people start their day with kindness, they would carry that kindness forward to others they meet during the day. We partner with many local producers who share their gifts and expertise to create community at every table. Our guiding value is “Cultivating Kindness”. Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, committed to making a difference in the lives of the people we serve and the communities in which we live. We offer a fun family atmosphere where you can learn business, leadership, and hospitality.

About the Role

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 that results in a profitable operation and a healthy work culture.

Responsibilities

• Lead and oversee the operations of the restaurant dining room
• Recruit, lead, train, and develop the hospitality team (supervisors, trainers, bartenders, servers, hosts) to mastery of their roles
• 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 a 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
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all alcoholic beverage regulations
• 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
• Monitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure standards are met
• Investigate and resolve guest complaints regarding food quality, service, or accommodations
• Coordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all front-of-house activities
• Inventory and maintain adequate levels of front-of-house service items
• Manage cost of labor and productivity
• Schedule front-of-house staff hours
• Resolve personnel problems including tardiness, cell phone use, language, attitude, and dress code
• Manage the Human Resource function of the restaurant, including compliance with company, state, and federal regulations
• Evaluate employee performance and provide feedback
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Explore opportunities to add value and make a difference through job accomplishments
• Update job knowledge through participation in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations
• Perform manual service or maintenance tasks as needed
• Perform administrative and accounting duties according to standard company policy
• Direct facility maintenance or repair activities
• Other duties as assigned

Requirements

• High School Diploma
• Able to make decisions and 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
• Must be able to work flexible schedules including evenings and weekends
• Reasonable accommodations may be made for disabilities

Direct Reports: Hospitality shift leads, trainers, bartenders, servers, hosts