Restaurant Hospitality Manager

Hospitality Manager – Carlos O’Kelly’s Thriving Restaurant Group is a family‑owned company that has been in business for over 50 years. We are looking for the next member of our family to help us create a fun, family‑style atmosphere and to learn the business, leadership, and hospitality skills that make our restaurants successful. We started Carlos O’Kelly’s in 1981 and have since delivered Mexican‑inspired foods known for our margaritas, house‑made chips, queso, and salsa. Every guest experience is shaped by our guiding value, “Pouring out Generosity.” Role As Hospitality Manager, you will select, develop, and lead the hospitality team to care for each other and for guests, creating an outstanding guest experience that drives profitability and a healthy work culture. Principal Responsibilities And Duties Lead and oversee the restaurant dining room operation. Recruit, 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 working environment. Organize and direct worker training programs and review guest‑experience training to ensure continual excellence. Oversee opening and closing activities. Direct hourly employee activities and ensure excellent customer service. Ensure cleanliness, sanitation, health, safety, hygiene, security, and alcoholic beverage regulations are complied with. Provide efficient guest service and work closely with Kitchen Manager and General Manager. Monitor hosts, servers, bartenders during peak times to expedite service. Monitor food and beverage delivery methods, portion sizes, garnishing, and presentation. Investigate and resolve guest complaints regarding food quality, service, or accommodations. Coordinate assignments of hosts, servers, and assistants for economical labor use and timely performance. Inventory and maintain adequate levels of FOH service items. Manage cost of labor and productivity, schedule FOH staff hours, and resolve personnel problems. Handle the Human Resources function of the restaurant, including compliance with company, state and federal regulations. Evaluate and give feedback on employee performance. Oversee all site operations as needed. Review work procedures and operational problems to improve service, performance, or safety. Analyze data to inform operational decisions. Explore opportunities to add value and achieve job accomplishments. Learn and train about restaurant management through education, publications, networks, and professional organizations. Perform manual service or maintenance tasks as needed. Perform administrative and accounting duties according to company policy. Direct facility maintenance or repair activities. Perform other duties as assigned. Key Competencies People‑first orientation Developing talent Guest service Interpersonal influence Problem solving / decision making Execution of brand mindsets and standards Leading by example Operations knowledge and analysis Planning, executing and results orientation Managing performance Staffing and development Managing relationships Passion for serving others Integrity and personal ownership Self‑management Required Qualifications High School Diploma. No minimum level of professional certification required. Previous kitchen management experience in a casual‑dining restaurant. Minimum one (1) year of supervisory experience. Able to make decisions, identify and resolve problems, guide and motivate staff, plan and prioritize tasks, teach and train staff, monitor processes, operate, repair, and maintain equipment, perform administrative tasks, and handle confidential information with discretion. Knowledge of food safety and sanitation practices and regulations. Working Conditions And Physical Requirements Effective verbal communication with team members. Positive engagement with the public. Team‑work oriented. Capable of reaching, bending, and lifting up to 50 pounds. Fast‑paced mobility between dining room and kitchen for up to 6 hours. Standing for long periods (up to 6 hours). Perform repetitive tasks with little or no break. Use arms and legs for climbing, lifting, balancing, walking, stooping, and handling materials. Flexible schedule including evenings and weekends. Travel quarterly for management meetings and training sessions. Key Performance Indicators Leadership health/effectiveness. Hospitality team health/effectiveness. Overall restaurant culture health. Sales growth. Traffic/covers change. Average check/covers per cover. Cost of service variations. Service productivity. Guest feedback. Average expo time. Direct Reports: Hospitality supervisors, trainers, bartenders, servers, hosts. Thrive Restaurant Group is an Equal Opportunity Employer. #J-18808-Ljbffr