Yearly Salary:  $47,000

Exciting new restaurant coming soon! 54 Craft and Co coming this Spring!

Kinseth Hospitality Co, a growing hotel management company, is looking for a Restaurant Service Manager to lead our restaurant staff at the Holiday Inn Wichita East I35. Our current restaurant is under renovations and operating at a limited capacity. Renovations expected to finish up late Winter and the new concept restaurant, 54 Craft & Co will open.

As the hotel’s Restaurant Service manager, you will play a key role in leading a team in order to deliver great service, and quality food with amazing drinks. You will work a changing schedule based on business demands. The candidate will also need a guest service approach to handle any of the guests needs. 

Offering great benefits and room rate discounts all over the world. Kinseth Hospitality offers an environment which recognizes individual contributions. We believe in investing in and developing leaders for the future through career development, educational opportunities, and advancement.

What we offer:

Competitive starting wagesHealth, Dental, Vision and other benefits available after 60 daysDailyPay401kPaid TrainingPaid PTOReferral programDiscounts at all Kinseth Hotel Corporation hotels and restaurants 

SUMMARY

Supervises and coordinates activities of dining room employees engaged in providing courteous and rapid service to customers by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Hires, orients, schedules, coaches, trains and motivates staff.Develops and implements training goals and objectives in regards to operations.Takes order from customers or wait staff and suggestively sell beverages/food to guests.Cards all patrons that appear to be under the legal drinking age and refuses to serve alcohol to minors.Serves non-alcoholic beverages, mixed drinks, wine and draught or bottled beer in a friendly courteous manner to ensure guest satisfaction.Inventories, estimates and orders china, glass, linen and silver supplies per purchasing guidelines.Addresses customer's complaints concerning service, food, and beverages to ensure guest satisfaction.Inspects establishment and observes workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations.Communicates with other departments on items including but not limited to maintenance needs, food preparation, banquets, cleanliness, safety, marketing, motivation, retention and future planning.Controls departmental expenses according to budget and prevention of waste/spoilage.Knows the competition, market position and market segments.Cleans and maintains an organized work area.Plans and arranges promotional programs and advertisements.

KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES: Directly supervises 1-30 employees in the Front of the House. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

EDUCATION and/or EXPERIENCE: Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read, analyze and interpret general accounting reports, policies & procedures, and instructions. Ability to read and implement safety policies & procedures. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to complaints or inquiries from groups of managers, customers, employees and general public. Ability to communicate clearly in person, by telephone and in writing.

MATHEMATICAL SKILLS: Ability to understand, interpret and manipulate accounting concepts such as general ledger, accounts payable, payroll, accounts receivable, purchasing, night audit, cash handling and budget development / management.

REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of instructions in mathematical, formula or procedural form and deal with several abstract variables.

CERTIFICATES, LICENSES, REGISTRATIONS: May require franchise specific certification.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; and talk or hear. The employee frequently is required to climb or balance; stoop, kneel, crouch, bend or twist; taste or smell; and to push, pull or lift over 10 pounds. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All restaurant employees must wear rubber-soled shoes and follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, temperature extremes from sub zero freezers, ovens, stoves and grills, extreme heat from fryers, broilers, ovens and warmers, mild risk of electrical shock, and blood-borne pathogens and occasionally works with moving mechanical parts such as slicers, dishwashers and sharpeners and toxic or caustic chemicals. The noise level in the work environment is usually moderate.

ACCOMODATION: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.