Elevated Restaurant Manager - Lead Hospitality & Service

Vandelay Companies; Fort Worth (TX); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Medical, Dental and Vision benefits

Paid Time Off

Dining discounts

Professional development and career增长

Job summary

Hudson House, a Vandelay Companies restaurant, seeks an experienced Manager to lead daily operations and uphold elevated hospitality. You’ll coach a high-performing team, coordinate front- and back-of-house, and ensure outstanding guest experiences on every shift.

Responsibilities include labor planning, training, menu execution collaboration with culinary leadership, and maintaining food safety standards to deliver consistent quality in a bustling, guest-focused environment.

Qualifications

• High school diploma or GED required; Bachelor's in Restaurant/Hospitality preferred.
• 2+ years of full-service restaurant experience preferred.
• Flexible schedule including evenings, weekends and holidays.
• Excellent communication skills both written and verbal.
• Desire and natural ability to engage guests with a commitment to guest service.

Responsibilities

• Support the General Manager in leading, coaching, and developing a high-performing team.
• Lead daily floor operations with confidence and professionalism, ensuring seamless service.
• Model warm, polished hospitality and empower team members to create memorable moments for guests.
• Respond to guest concerns with professionalism and a solutions-focused mindset.
• Assist with training, onboarding, and continuous development of team members.

Skills

Leadership

Guest service

Communication

Training

Scheduling

Labor management

Food safety

Education

High school diploma or GED

Bachelor's degree in Restaurant / Hospitality Management

Job description

Hudson House, a Vandelay Companies restaurant, seeks an experienced Manager to lead daily operations and uphold elevated hospitality. You’ll coach a high-performing team, coordinate front- and back-of-house, and ensure outstanding guest experiences on every shift.

Responsibilities include labor planning, training, menu execution collaboration with culinary leadership, and maintaining food safety standards to deliver consistent quality in a bustling, guest-focused environment.