Hospitality Live In Jobs in Iowa (NOW HIRING)

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.