Hospitality Manager

Job Description

Job Description

Job Title: Hospitality Manager

Department/Location: Olio Restaurant

Supervisor: General Manager - Sosco Inc

Compensation: Salary

Company: Olio Italian – an upscale, chic Italian restaurant featuring fresh pasta made daily, sommelier selected wines, traditional Italian entrees, a classically trained chef and an intimate dining room. Olio Italian offers signature cocktails and craft beers on tap. In addition to the dining room, Olio Italian has a private dining room and outdoor patio.

Job Description: The Hospitality manager will be responsible for providing customers with a memorable dining experience. Directly accountable for the supervision and management of the bar operations, host, servers front of the house staff. Maintains the highest quality of beverage and service standards, cleanliness, sanitation and safety.

Job Qualifications/Requirements:
• Previous General Manager experience for a minimum of 1 year in Fine Dining
• Preferred Bachelor’s degree in business, or similar field
• Available to work evening hours, weekends, and holidays. Management work week consist of a minimum of 50-55 hours per week and more deemed necessary at various times.
• Extensive Knowledge of Fine Wines
• Ability to work with minimal supervision
• Must be at least 21 years of age.
• Serve Safe Manager Certification, or the ability to obtain one within 30 days of employment.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to work in a faced paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job Responsibilities:
• Increases sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating and service.
• Supervises the bar, host, and servers during day-to-day operations to ensure all standards of Olio Italian quality and service are achieved during each shift.
• Generates maximum financial performance of beverage operations to include responsibility for generation of revenue and effective cost controls.
• Develops accurate and aggressive short and long term financial objectives to liquor, beer and wine sales.
• Set par and inventory levels of al beverage items, bar supplies, glassware, smallwares and equipment to ensure correct quantities for the day-to-day business. Conduct bar inventories weekly.
• Work as a floor manager during each meal period to, support the service staff, ensure the highest levels of quality and service. Visit tables and interact with guests, monitors proper front door procedures, reservations, seating and greeting, results in effective control of the flow of our guests.
• Conducts interview for bar, host, server assistant and server candidates. Completes the onboarding process for all FOH onboarding and orientation.
• Conducts pre-shift line-up meetings with all front-of-the house personnel prior to beginning of each shift to ensure the restaurant is ready for service. Communicate special information and maintain on-going communication with the staff.
• Conducts on-going front-of-the house staff meetings to provide continuous training and development in the areas of service, suggest selling and sales techniques for liquor, beer and wine sales, safety, security and sanitation.
• Writes weekly work schedule for bar, host, server assistant, and server personnel to ensure sufficient staffing the demands of the business, while achieving budgeted labor and labor cost guidelines.
• Ensures that all front-of-the house cleaning, maintenance, housekeeping and side work duties are accomplished as indicated on the maintenance and daily cleaning checklists.
• Proactively communicates to general manager and other members of management team to share and convey information regarding the restaurant. Ensures there are no surprises.
• Is trained and developed by the general manager in other duties and responsibilities according to the schedule established by the general manager. Correctly performs all duties necessary to close the restaurant.
• Communicates efficiently with BOH
• Leadership presence and involvement in shift management
• Professional image and demeanor
• Ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment.
• Participates in employee discipline and terminations.
• Effectively enforce company policies and procedures.
• Work closely with the Special Events Manager to ensure successful day to day operations of private dining events.
• Resolve associate and/or guest conflict through service recovery and implement change under direction of General Manager when necessary.
• Prepare payroll and monitor records
• Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation.
• Create an engaging and energetic environment where all associates work as a team

Benefits/Perks:
• Competitive Salary
• Vacation
• Health Insurance
• Quarterly Lunch Allowance at Olio
• Growth Opportunities
• Free Movie Tickets at sister concept Envision Theaters