Hospitality Manager

Hospitality Manager - Carlos OKelly's

Thrive Restaurant Group is a family-owned restaurant company thats been in business for over 50 years. 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.

We started Carlos OKellys in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes known for our legendary margaritas, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration are shared by all who gather around the table. Our guiding value is “Pouring out Generosity”.

Role:
Hospitality Manager

Invitation
:
To make a difference by loving people through the creation of a work environment that helps them 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 a healthy work culture.

Responsibilities and duties center on leading the restaurant dining room, developing the hospitality team, and ensuring exceptional guest service and operational effectiveness.

• Lead and oversee the operation of the restaurant dining room
• Recruit, lead, train, and develop the hospitality team (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 a positive team working environment
• Organize and direct worker training programs including regular reviews of guest experience training
• Oversee opening and closing activities
• Direct activities of hourly employees
• Ensure excellent customer service
• Ensure cleanliness and sanitation
• Ensure compliance with health, safety, and hygiene standards and policies
• Ensure compliance with security procedures
• Ensure compliance with 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 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 tardiness, cell phones, language, attitude, and dress code
• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations
• Evaluate employee performance and provide feedback
• 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
• 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

• 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

• High School Diploma
• No minimum level of professional certification
• Previous kitchen management experience in a casual dining restaurant
• Minimum one (1) year 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…