Job Description

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Salary: $40,000 - $50,000 Annually DEQ

The Hospitality Manager is responsible for the daily operations of the dining rooms, host, server coordination, and bar areas. The major accountability of the Hospitality Manager is to coordinate the entire front of house team. Continuously focus on meeting and exceeding guests’ expectations with exceptional food, beverage, and service as a primary goal.

Bosselman has many benefits to offer you that you will not find anywhere else like:

• Paid vacation
• 401K and matching contributions
• Health, dental and vision insurance
• Short and long term disability insurance
• Life insurance
• A clearly defined path for growth
• On-demand pay with PayActiv (access to earned but not yet paid wages)
• And much more!

Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Responsibilities

• Hires, orients, trains, supervises, schedules and motivates service, bartender and host staff.
• Organizes front of the house and bar area including incorporating promotions.
• Assures positive guest relations.
• Conducts service and host staff meetings.
• Responsible for Front of House and Bar management duties.
• Ensures all daily side work is completed by staff and checked out by management before leaving the building.
• Generates fun and excitement through personality and positive attitude to help ensure many return visits from guests.
• Monitors quality of food and maintains high standards with consistent guest service; follows all steps of service.
• Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.
• Implements strategies to assure 100% guest satisfaction; responds to all guest comments promptly and respectfully. Directs safety program for accident prevention and manages employee and guest injury/illness reporting.
• Coordinates all maintenance issues to upper management and arranges for preventive maintenance or repair on restaurant equipment as necessary along with properly maintaining the facility and grounds.
• Monitors janitorial and sanitation standards.
• Ensures the security of the restaurant and Team Members during operational hours.
• Adheres to the checklist software for each shift, daily, weekly, and monthly tasks set.
• Assist with booking events, proper flow, and execution to highest standards.
• Provides friendly and competent customer service.
• Reports for work in a timely manner when scheduled.
• Promotes a team work mentality with the servers, hosts and bartenders
• Conducts monthly bar inventory and utilize inventory software reporting to follow up with any variances (missing product).
• Writes weekly server, host and bartender schedules with the ability to successfully achieve labor budgets.

Supervisory Responsibilities:

• Directly supervise 10 or more employees.

Qualifications

Education, Experience and Qualifications (include certs or licenses needed):

• Three to four years high volume restaurant experience preferred.
• Six months in a leadership position required.

Minimum Qualifications:

• Proficient with current POS and basic programming.
• Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.
• Must be able to work special events, holidays, and weekends.
• Must be able to operate under minimal supervision.
• Strong attention to detail.
• Must conduct self in a professional and respectful manner at all times.
• Must possess a positive, enthusiastic attitude.
• Must be flexible with the ability to adapt to change when required.
• Strong adherence to designated specs, recipes, and procedures.
• Maintains confidentiality of all trade secrets, including recipes, policies and procedures.
• Must work a minimum of 50 hours per week.
• Able and willing to deliver friendly, courteous and prompt customer service.
• Able and willing to work corporately with other team members.
• Good interpersonal communication skills.
• Must be well-groomed and properly attired.
• Must work 50 hours per week..
• Must have reliable transportation and phone.
• Must be able to communicate in English – IF APPLICABLE.

Physical Requirements: The physical demands described here are representative of those that must be met by the Hospitality Manager to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions, provided such accommodations do not create an undue hardship for the Company.

• The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.