Restaurant Hospitality Manager
Hospitality Manager - Applebee'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.
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 ManagerInvitation:
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.
Principal Responsibilities and Duties oLead and oversee the operation of the restaurant dining room oRecruit, lead, train, and develop the hospitality team to mastery of their roles (supervisors, trainers, bartenders, servers, hosts) oDeploy strategies, training, coaching and contests to improve selling skills and the guest experience oActively lead by providing vision, coaching, and feedback around the guest experience oFoster team cohesiveness and positive team working environment oOrganize and direct worker training programs including regularly reviewing guest experience training to ensure continual excellent customer experience oOversee opening and closing activities oDirect activities of hourly employees oEnsure excellent customer service oEnsure cleanliness and sanitation oEnsure compliance with all health, safety, and hygiene standards and policies oEnsure compliance with all security procedures oEnsure compliance with all alcoholic beverage regulations oProvide and ensure friendly and efficient guest service oWork closely with Kitchen Manager and General Manager to ensure seamless customer service oMonitor and assist with host, server, and bartender duties during peak times to expedite service oMonitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standards oInvestigate and resolve guest complaints regarding food quality, service, or accommodations oCoordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all FOH activities oInventory and maintain adequate levels of FOH service items oManage cost of labor and productivity oSchedule FOH staff hours oResolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code oManage Human Resource function of the restaurant, including compliance with company, state and federal regulations oEvaluate employee performance oGive feedback on employee performance oOversee all site operations as needed oReview work procedures and operational problems to determine ways to improve service, performance, or safety oAnalyze data to inform operational decisions or activities oExplore opportunities to add value and make a difference through job accomplishments oLearn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations oExplore opportunities to add value and make a difference through job accomplishments oPerform manual service or maintenance tasks as needed oPerform administrative and accounting duties according to standard company policy oDirect facility maintenance or repair activities oOther duties as assigned Key Competencies oPeople-first Orientation oDeveloping Talent oGuest Service oInterpersonal Influence oProblem Solving/Decision Making oExecution of Brand Mindsets and Standards oLeading by Example oOperations Knowledge and Analysis oPlanning, Executing and Results Orientation oManaging Performance oStaffing and Development oManaging Relationships oPassion for Serving Others oIntegrity and Personal Ownership oSelf Management Required Qualifications oHigh School Diploma oNo minimum level of professional certification oPrevious kitchen management experience in a casual dining restaurant oMinimum one (1) years of experience in a supervisory role oAble to make decisions oAble to identify and resolve problems oAble to guide, direct, and motivate staff oAble to plan and prioritize tasks oAble to teach and train staff oAble to monitor processes, materials, and resources oAble to operate, repair, and maintain equipment oAble to perform administrative tasks oKnowledge of food safety and sanitation practices and regulations oAble to deal with confidential information and/or issues using discretion and good judgment Working Conditions and Physical Requirements oAble to work and verbally communicate effectively with other team members oAble to engage the public in a positive manner oAble and willing to work with others as a team oAble to reach and bend and frequently lift up to 50 pounds oAble to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours oAble to work in a standing position for long periods of up to 6 hours in length oAble to perform repetitive tasks with little or no break oAble 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 oAble to work flexible schedules including evenings and weekends oAble to travel quarterly intervals to required management meetings and or training sessions Key Performance Indicators oYour Own Leadership Health/Effectiveness oHospitality Team Health/Effectiveness oOverall Health of the Restaurant Culture oSales Growth oTraffic / Covers Change oAvg.
Check / Counts Per Cover oCOS - Total Var oCOL - Service Productivity oGuest Feedback oAvg.
Expo Time Direct Reports:
Hospitality supervisors, trainers, bartenders, servers, hosts Thrive Restaurant Group is an Equal Opportunity Employer.
Recommended Skills Administration Brand Identity Coaching And Mentoring Communication Confidentiality Customer Experience Estimated Salary: $20 to $28 per hour based on qualifications.
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 ManagerInvitation:
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.
Principal Responsibilities and Duties oLead and oversee the operation of the restaurant dining room oRecruit, lead, train, and develop the hospitality team to mastery of their roles (supervisors, trainers, bartenders, servers, hosts) oDeploy strategies, training, coaching and contests to improve selling skills and the guest experience oActively lead by providing vision, coaching, and feedback around the guest experience oFoster team cohesiveness and positive team working environment oOrganize and direct worker training programs including regularly reviewing guest experience training to ensure continual excellent customer experience oOversee opening and closing activities oDirect activities of hourly employees oEnsure excellent customer service oEnsure cleanliness and sanitation oEnsure compliance with all health, safety, and hygiene standards and policies oEnsure compliance with all security procedures oEnsure compliance with all alcoholic beverage regulations oProvide and ensure friendly and efficient guest service oWork closely with Kitchen Manager and General Manager to ensure seamless customer service oMonitor and assist with host, server, and bartender duties during peak times to expedite service oMonitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standards oInvestigate and resolve guest complaints regarding food quality, service, or accommodations oCoordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all FOH activities oInventory and maintain adequate levels of FOH service items oManage cost of labor and productivity oSchedule FOH staff hours oResolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code oManage Human Resource function of the restaurant, including compliance with company, state and federal regulations oEvaluate employee performance oGive feedback on employee performance oOversee all site operations as needed oReview work procedures and operational problems to determine ways to improve service, performance, or safety oAnalyze data to inform operational decisions or activities oExplore opportunities to add value and make a difference through job accomplishments oLearn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations oExplore opportunities to add value and make a difference through job accomplishments oPerform manual service or maintenance tasks as needed oPerform administrative and accounting duties according to standard company policy oDirect facility maintenance or repair activities oOther duties as assigned Key Competencies oPeople-first Orientation oDeveloping Talent oGuest Service oInterpersonal Influence oProblem Solving/Decision Making oExecution of Brand Mindsets and Standards oLeading by Example oOperations Knowledge and Analysis oPlanning, Executing and Results Orientation oManaging Performance oStaffing and Development oManaging Relationships oPassion for Serving Others oIntegrity and Personal Ownership oSelf Management Required Qualifications oHigh School Diploma oNo minimum level of professional certification oPrevious kitchen management experience in a casual dining restaurant oMinimum one (1) years of experience in a supervisory role oAble to make decisions oAble to identify and resolve problems oAble to guide, direct, and motivate staff oAble to plan and prioritize tasks oAble to teach and train staff oAble to monitor processes, materials, and resources oAble to operate, repair, and maintain equipment oAble to perform administrative tasks oKnowledge of food safety and sanitation practices and regulations oAble to deal with confidential information and/or issues using discretion and good judgment Working Conditions and Physical Requirements oAble to work and verbally communicate effectively with other team members oAble to engage the public in a positive manner oAble and willing to work with others as a team oAble to reach and bend and frequently lift up to 50 pounds oAble to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours oAble to work in a standing position for long periods of up to 6 hours in length oAble to perform repetitive tasks with little or no break oAble 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 oAble to work flexible schedules including evenings and weekends oAble to travel quarterly intervals to required management meetings and or training sessions Key Performance Indicators oYour Own Leadership Health/Effectiveness oHospitality Team Health/Effectiveness oOverall Health of the Restaurant Culture oSales Growth oTraffic / Covers Change oAvg.
Check / Counts Per Cover oCOS - Total Var oCOL - Service Productivity oGuest Feedback oAvg.
Expo Time Direct Reports:
Hospitality supervisors, trainers, bartenders, servers, hosts Thrive Restaurant Group is an Equal Opportunity Employer.
Recommended Skills Administration Brand Identity Coaching And Mentoring Communication Confidentiality Customer Experience Estimated Salary: $20 to $28 per hour based on qualifications.
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