Hospitality Manager: Lead Front-of-House (Profit Sharing)

Golden Corral; Lansing (MI); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Profit sharing

Training & development

Competitive salary

Job summary

Golden Corral is seeking an energetic Hospitality Manager to lead our Front-of-the-House in a high-volume, casual dining setting. You will recruit and guide a talented team, manage human and financial resources, and drive a profitable operation that delivers a dining experience making guests want to return.

As part of the restaurant operations management team, you will oversee food quality, production, safety, and labor in the absence of the General Manager and Kitchen Manager, upholding our

Qualifications

• Strong, stable work history with management experience in a high-volume, casual dining or family-style restaurant.
• Education and training normally associated with college coursework in business or hospitality.
• Successful completion Golden Corral's comprehensive management training program.
• Position requires a valid driver’s license and an acceptable driving record.

Responsibilities

• In this role as Hospitality Manager, you are responsible for creating a spirit of hospitality in the Front-of-the-House through creating a warm and positive environment, selecting friendly and talented Co-workers, leading the human and financial resources in the Front-of-the-House to achieve a profitable operation and environment that “makes pleasurable dining affordable,” while providing a dining experience that ensures our guests become long-term, loyal customers.
• As a member of the restaurant operations management team, you are also responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Kitchen Manager.

Job description

Golden Corral is seeking an energetic Hospitality Manager to lead our Front-of-the-House in a high-volume, casual dining setting. You will recruit and guide a talented team, manage human and financial resources, and drive a profitable operation that delivers a dining experience making guests want to return.

As part of the restaurant operations management team, you will oversee food quality, production, safety, and labor in the absence of the General Manager and Kitchen Manager, upholding our