Sr. Manager, Hospitality

Responsibilities

• Define and uphold hospitality standards and guest experience excellence across a portfolio of outlets, driving consistent performance while identifying and implementing improvements that enhance service quality and brand reputation
• Lead the development, piloting, and rollout of new services, offerings, and training programs within assigned locations, ensuring they deliver measurable improvements in revenue, guest satisfaction, and operational efficiency
• Direct day-to-day operations across multiple food service outlets and catering locations, optimizing processes, resource allocation, and performance to meet both operational targets and strategic objectives
• Build and lead high-performing teams by managing managers and supervisors, including talent acquisition, performance management, leadership development, coaching, and succession planning for key roles
• Plan and oversee large-scale events and catering operations, ensuring flawless execution, strong financial results, and high client satisfaction while identifying opportunities to expand the catering business
• Champion food safety and workplace safety standards across all locations, ensuring full compliance, conducting regular audits, and fostering a proactive culture of safety and continuous improvement
• Design and implement systems and processes that enhance team productivity, time management, and cross-functional collaboration across the department
• Develop and scale training programs on customer service, menu knowledge, allergens, and nutritional awareness; create advanced training materials and measure their effectiveness through performance metrics and feedback
• Own product quality, consistency, and inventory performance across assigned locations by establishing robust quality control systems, monitoring key performance indicators, reducing waste, and driving sustainable improvements
• Manage financial performance for the area of responsibility, including P&L oversight, budgeting, forecasting, labor and cost control, sales analysis, and identifying opportunities to improve profitability and operational efficiency
• Build and strengthen strategic vendor relationships by negotiating contracts, monitoring performance, resolving issues, and driving improvements in quality, cost, and supply reliability

Qualifications

• Associate degree or higher
• 12+ years of food service industry experience
• 7+ years of leadership within the food service industry in a high-volume multi-concept operation