Restaurant Hospitality Manager

Thrive Restaurant Group•Kansas City, MO

87d

About The Position

HomeGrown, part of Thrive Restaurant Group, is seeking a Restaurant Hospitality Manager to lead the restaurant’s dining-room operations and hospitality team. The role is responsible for selecting, developing, and leading team members to care for guests and one another, deliver an outstanding guest experience, and support a profitable operation and healthy workplace culture. The company describes its guiding value as “Cultivating Kindness” and emphasizes community, hospitality, leadership, and learning.

Requirements

High school diploma.
Ability to make decisions and identify and resolve problems.
Ability to guide, direct, and motivate staff.
Ability to plan and prioritize tasks.
Ability to teach and train staff.
Ability to monitor processes, materials, and resources.
Ability to operate, repair, and maintain equipment.
Ability to perform administrative tasks.
Knowledge of food-safety and sanitation practices and regulations.
Ability to handle confidential information or issues with discretion and good judgment.
Ability to communicate effectively with team members and engage the public positively.
Willingness and ability to work with others as a team.
Ability to reach, bend, and frequently lift up to 50 pounds.
Ability to move at a fast pace between the dining room and kitchen for periods of up to six hours.
Ability to stand for periods of up to six hours.
Ability to perform repetitive tasks with little or no break.
Ability to perform physical activities involving considerable use of the arms and legs and movement of the whole body, including climbing, lifting, balancing, walking, stooping, and handling materials.
Ability and willingness to work flexible schedules, including evenings and weekends.

Responsibilities

Lead and oversee restaurant dining-room operations.
Recruit, lead, train, and develop hospitality team members, including shift supervisors, trainers, bartenders, servers, and hosts.
Use strategies, training, coaching, and contests to improve selling skills and the guest experience.
Provide vision, coaching, and feedback related to the guest experience.
Foster team cohesion and a positive working environment.
Organize and direct worker training, including regular reviews of guest-experience training.
Oversee opening and closing activities.
Ensure compliance with health, safety, hygiene, and alcoholic-beverage standards, regulations, and policies.
Work with the Kitchen Manager and General Manager to provide seamless customer service.
Monitor and assist with host, server, and bartender duties during peak periods to expedite service.
Monitor food and beverage delivery, portion sizes, garnishing, and presentation to ensure standards are met.
Investigate and resolve guest complaints about food quality, service, or accommodations.
Assign hosts, servers, and server assistants to use labor economically and ensure timely completion of front-of-house activities.
Inventory and maintain adequate levels of front-of-house service items.
Manage labor costs and productivity, and schedule front-of-house staff hours.
Resolve personnel issues, including tardiness, cell-phone use, language, attitude, and dress-code concerns.
Manage restaurant human-resources functions and comply with company, state, and federal regulations.
Evaluate employee performance and provide feedback.
Review work procedures and operational problems to identify improvements in service, performance, and safety.
Pursue opportunities to add value and make a difference through job accomplishments.
Maintain and update restaurant-management knowledge through educational opportunities, professional publications, personal 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.