Hospitality Manager

The Hospitality Manager is responsible for managing and directing the human, physical, and financial resources in the front of the house to achieve a profitable operation and a positive environment that provides a pleasurable dining experience, encouraging guests to return.

ACCOUNTABILITIES / RESPONSIBILITIES :

• Ensure Golden Corral operating standards for service times, bakery, facility maintenance, and equipment in the front of the house are achieved. Ensure Restaurant Operations Improvement Process (ROIP) standards are met. Comply with all company policies including the Code of Ethics.
• Train and coach Crew Leaders, Crew Trainers, and the A-Team on all changes and additions to front of the house operating standards.
• Manage guest relations, including achieving 100% table visits during every meal period, handling all guest complaints, and maintaining positive morale among front-of-the-house staff to ensure a pleasurable dining experience.
• Manage line speed to ensure co-workers are properly trained and high dollar hours are achieved according to Golden Corral standards.
• Ensure all front-of-the-house co-workers are trained with the Computer Based Training program and certified through Golden Corral's FastPass for Success program. Schedule quarterly meetings and ensure proper uniform compliance.
• Maintain accurate files for all restaurant co-workers and perform disciplinary counseling as needed, in the presence of the General Manager.
• Recruit, train, and retain talented co-workers for line, server, and bakery positions. Follow service and production standards and ensure coverage on days off.
• Manage cash control procedures, including drawer pulls, and ensure security procedures are followed for cash handling.
• Conduct thorough new co-worker orientations and evaluations, and submit pay change recommendations promptly.
• Order and maintain uniforms and linens within the approved budget weekly and monthly.
• Implement, communicate, train, and execute national and local marketing programs; assist with community relations activities.
• Perform other functions necessary to ensure guests receive a pleasurable dining experience.

EDUCATION / SPECIALIZED TRAINING :

Coursework normally associated with a high school diploma; a hospitality degree is preferred. Successful completion of the Golden Corral Hospitality Manager in Training program.

EXPERIENCE :

Two to three years of management experience in high-volume restaurant operations with diversified menu offerings.

OTHER QUALIFICATIONS :

Approximately 60 hours per week; requires standing and walking for 2-5 hours without rest, sequencing tasks, and completing complex administrative responsibilities. Occasional lifting (10-25+ lbs), bending, and overhead reaching may be required. Work environment includes heavy customer contact, working with cooking equipment, and slippery surfaces. Minimal supervision levels.

J-18808-Ljbffr