Restaurant Hospitality Manager

Benefits 401(k) Bonus based on performance Competitive salary Health insurance Paid time off Responsibilities As Hospitality Manager, you are responsible for creating a spirit of hospitality in the Front‑of‑the‑House by establishing a warm and positive environment, selecting friendly and talented co‑workers, and leading the human and financial resources to achieve a profitable operation that “makes pleasurable dining affordable.” You will also provide a dining experience that encourages guests to become long‑term, loyal customers. As a member of the restaurant operations management team, you oversee the restaurant’s overall operations, including food quality, production, safety, and labor when the General Manager and Kitchen Manager are absent. Requirements Two to three years of management experience in operations in a high‑volume, casual dining, or family‑style restaurant preferred. Education and/or experience typically associated with completion of a degree program in business or hospitality. Successful completion of Golden Corral’s comprehensive management training program. Other Requirements Work hours are approximately 55‑60 hours per week, requiring standing and walking for periods of 2‑5 hours without a rest break, and completion of complex administrative responsibilities. Occasional moderate to heavy lifting (10‑25+ lb) and reaching overhead may be required. The work environment involves heavy customer contact, cooking equipment, and slippery walking surfaces. The position is under minimum levels of day‑to‑day supervision. Some travel may be required for training and operations meetings. Relocation may be necessary as positions are available at multiple locations. #J-18808-Ljbffr