Restaurant Hospitality Manager

Hospitality Manager responsible for selecting, developing, and leading the hospitality team to create an outstanding guest experience, a profitable operation, and a healthy work culture. Principal Responsibilities And Duties Lead and oversee the operations 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 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 that food is delivered and presented according to standards 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 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 and give feedback on employee performance 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 Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations 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 Other duties as assigned Required Qualifications High School Diploma 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 Must be able to work flexible schedules including evenings and weekends To perform these essential functions, reasonable accommodations may be made if you have disabilities Direct reports include hospitality shift leads, trainers, bartenders, servers, and hosts. Thrive Restaurant Group is an Equal Opportunity Employer. #J-18808-Ljbffr