JOB PURPOSE: The Hospitality Manager supervises the operation of the restaurant and team on a shift-by-shift basis, with a primary focus on running quality shifts, ensuring great service, quality and timely delivery of the product, and managing of Team Members assigned to each shift.

CORE JOB FUNCTIONS / RESPONSIBILITIES

Team

Implement Team Member incentive contestsStructured first Interviews & Reference Checks (Exposed in MIT, but requires additional practice)Conduct disciplinary sessions with hourly team members & document informal discussions – Formal PCR are now appropriate (Exposed in MIT, but requires additional practice)FOH Team Member evaluationsEach Hospitality team member is to receive an evaluation 30 days after hire, every 90 days afterResponsible for posting all new “WOW” and “HOT” alerts on team member communication board.Ability to approve FOH schedule submitted by Shift LeaderCompares schedule to any upcoming special events to ensure correct staffing parsEvaluates schedule to ensure “Aces in Places”Approves all FOH schedule changesPractice all previously noted “Team” skills

FOH Support Responsibilities

Follow Company Operating Standards for Tipped Team Members FOH Support Responsibilities.Opening and closing duties for tipped employees using FOH Support Pay RateIf during the shift a server or bartender is assigned a task to preform that is outside the Tipped Service Responsibilities, that takes more than 10 minutes within an hour, they must clock-out of their tipped pay rate and clock-in under the FOH Support minimum wage pay rate until the task is completed.          

Guest

Create & implement action plans related to In-moment website (GEMs & PGRs).  Must be prepared and taken to the following manager meetingPractice all previously noted “Guest” skills

Quality Ops

Brand ComplianceAll FOH daily paperwork/clipboard items completed according to SOPALL SOPs are adhered toAbility to complete Guest Experience section of QSC and does so on at least a quarterly basisCreate & implement action plans related to functional area in QSCResponsible for creating and maintaining a daily/weekly cleaning list to be posted at all timesPractice all previously noted “Quality Ops” skills

Sales & Profit

Ability to perform CVD audit to ensure all team members have even balance.Ability to breakdown and dissect the BAR COGS in CTUITResponsible for all Liquor OrdersResponsible for all Glassware countsResponsible for any behind the bar needsAll Bar PARS setPractice all previously noted “Sales & Profits” skills

Communication

Practice all previously noted “Communication” skills

DIRECT RESPONSIBILITY

Development of Hospitality Staff

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

PHYSICAL DEMANDS:

The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. If asked to perform task outside of physical capabilities, be sure to notify your General Manager or Human Resources.

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