Hospitality Manager

Reports to 

General Manager

Classification

Exempt

Supervises

Directly accountable for the performance, management, and development of the service team.

Job purpose

The Hospitality Manager is responsible for FOH operations of the restaurant and directly oversees all Cashiers, Ambassadors and porters. Responsible for all guest relative and focuses on overall improvement of Guest Engagement tactics and providing the highest level of Guest satisfaction. Ensures overall day-part sales building initiatives are properly executed.

Manages the daily activities and schedules of the [Sic] department(s)

The overall day to day focus of this job will shift based on business needs. The general guideline for where the Service Manager focuses are as follows:

• Management of General Restaurant Day to Day FOH Operations
• Team Member Training and Development
• Service Operations

Responsibilities

Team

• Trains, develops and retains cashiers, porters, ambassadors 
• Has direct management responsibilities including cashier performance evaluation and the right to make recommendations regarding hiring and firing
• Effectively and efficiently schedules FOH to optimize productivity and Team Member engagement
• Ensures compliance (for direct reports) on all training and certification requirements (including Responsible Alcohol Service)

Guest

• Ensures compliance with all company sales building initiatives and that proper steps of service are executed
• Responsible for guest feedback metrics related to FOH. Ensures highest level of Guest Satisfaction.
• Assists with creation and execution of strategic plans for the FOH based on Guest feedback metrics.

Quality Operations

• Supervises the operation of the restaurant on a shift-by-shift basis, with primary responsibility for service and engagement 
• Ensures overall day-part sales building initiatives are properly executed 
• Assists with new product/tools implementation

Sales and Profits

• Creates and drives innovative ways to improve sales
• Responsible for managing CVDs and Labor related costs

Other Job Duties as Assigned

Required Knowledge and Skills

• General knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, computer operations
• Good people management skills, communication and listening skills.
• Manage and direct the work of other Team Members
• Demonstrated time management and organizational skills
• Must be self-motivated, detail oriented and have a passion for teaching others
• Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations

Qualifications

Required

• Education: High School or equivalent.
• Meets the minimum state age requirement related to serving alcohol
• Must possess proper food handlers and alcohol dispensing certifications (if required by law)
• Satisfactory background check history
• Valid Driver’s License
• Must be able to work a flexible schedule including days, nights, weekends and holidays

Preferred

• Minimum 2 years management experience
• Bachelor’s Degree
• Coursework in restaurant management

Physical requirements

The physical demands for this position are sits, stands, bends, and moves intermittently during working hours. Must also have the ability to regularly lift up to 50 pounds.

The duties of this position may change from time to time. Grain and Grit Collective reserves the right to add or delete duties and responsibilities at their discretion. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Grain and Grit Collective is an Equal Opportunity Employer. We will make reasonable accommodations to permit employees to perform essential job functions.