Hospitality Manager

Hospitality Manager - Carlos O’Kelly’s

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.

We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house-made chips and famous queso and salsa.

Here, the spirit of generosity and the flavor of celebration is 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 healthy work culture.

Principal Responsibilities and Duties

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

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

Previous kitchen management experience in a casual dining restaurant

Minimum one (1) 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

Working Conditions and Physical Requirements

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

Key Performance Indicators

Your Own Leadership Health / Effectiveness

Hospitality Team Health / Effectiveness

Overall Health of the Restaurant Culture

Sales Growth

Traffic / Covers Change

Avg. Check / Counts Per Cover

COS - Total Var

COL - Service Productivity

Guest Feedback

Avg. Expo Time

Direct Reports : Hospitality supervisors, trainers, bartenders, servers, hosts

Thrive Restaurant Group is an Equal Opportunity Employer.