Restaurant Hospitality Manager

Thrive Restaurant Group•Huntington, WV

10d

About The Position

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you. In Applebee’s, we’re known as Legacy Apple. Applebee’s has become synonymous with the neighborhood, which inspires us to be a good neighbor in the communities we serve, not just a great place to eat. Whether we’re helping save a high school prom, or raising money for children battling cancer, we’ve given over $5 million to strengthen the lives and relationships in our communities. Our guiding value is “Be a Good Neighbor”. Role: Hospitality Manager Invitation: To make a difference by loving people through the creation of a work environment that helps them do their best work and become their natural best selves. As the hospitality manager, you are responsible for selecting, developing, and leading the hospitality team to care for each other and guests creating an outstanding guest experience resulting in a profitable operation, and healthy work culture.

Requirements

High School Diploma
No minimum level of professional certification
Previous kitchen management experience in a casual dining restaurant
Minimum two to three (2-3) years of experience in a supervisory role
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
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
Able to work flexible schedules including evenings and weekends
Able to travel quarterly intervals to required management meetings and or training sessions

Responsibilities

Lead and oversee the operation 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
Direct activities of hourly employees
Ensure excellent customer service
Ensure cleanliness and sanitation
Ensure compliance with all health, safety, and hygiene standards and policies
Ensure compliance with all security procedures
Ensure compliance with all alcoholic beverage regulations
Provide and ensure friendly and efficient guest service
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
Give feedback on employee performance
Oversee all site operations as needed
Review work procedures and operational problems to determine ways to improve service, performance, or safety
Analyze data to inform operational decisions or activities
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