Hospitality Supervisor

Thrive Restaurant Group; Hutchinson (KS); On-site; USD 21,000 - 30,000; Part time

Job summary

Thrive Restaurant Group is seeking a Restaurant Supervisor to lead the hospitality team in a casual dining setting. This hourly role focuses on delivering an outstanding guest experience and developing team members for future management opportunities.

You will oversee dining room and kitchen operations, assist with recruiting and training, coach staff, and ensure compliance with health, safety, and brand standards. Growth opportunities and a supportive, family-like culture await.

Qualifications

• Previous experience in a casual dining restaurant.
• Minimum one (1) year of experience in a supervisory role.
• Able to make decisions.
• Able to identify and resolve problems.
• Able to guide, direct, and motivate staff.
• Able to plan and prioritize tasks.
• Able to teach and train staff.

Responsibilities

• Lead and oversee the operation of the restaurant dining room and kitchen.
• Assist the Managers with recruiting, leading, training, and developing the hospitality team to mastery of their roles.
• Actively lead by providing vision, coaching, and feedback around the guest experience to ensure friendly and efficient service.
• Foster team cohesiveness and positive team working environment.
• Oversee opening and closing activities.
• Ensure excellent customer service.
• Ensure cleanliness and sanitation.
• Ensure compliance with health, safety, and hygiene standards and policies.
• Ensure compliance with security procedures.
• Ensure compliance with alcoholic beverage regulations.
• Monitor and assist with Team Member duties during peak times.
• Monitor food and beverage delivery methods, portions, and garnishing/presentation.
• Investigate and resolve guest complaints regarding food quality, service, or accommodations.
• Report personnel problems to Managers.
• Adhere to state and federal regulations.
• Learn and train about restaurant management through educational opportunities.
• Perform manual service or maintenance tasks as needed.
• Learn administrative and accounting duties including forecasting, scheduling, budgeting, labor management, inventory management.
• Other duties as assigned

Skills

People-first Orientation

Developing Talent

Guest Service

Interpersonal Influence

Problem Solving/Decision Making

Execution of Brand Mindsets

Leading by Example

Operations Knowledge

Planning & Results Orientation

Staffing & Development

Managing Relationships

Job description

Restaurant Supervisor

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house‑made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is “Pouring out Generosity”.

Role: Restaurant Hospitality Supervisor (Hourly)

Invitation:

To make a difference by loving people through the creation of a work environment that helps them become their natural best selves. As the restaurant supervisor, you are responsible for selecting, developing, and leading the hospitality team to care for each other and guests creating an outstanding guest experience resulting in a profitable operation, and healthy work culture.

This role is designed to prepare someone for restaurant management. Our expectation is for you to learn the skills and leadership needed to be successful as a Manager someday. We don’t expect you to be an expert just yet! We’ll help you with your development and look forward to watching you grow your skills with us.

Responsibilities And Duties

• Lead and oversee the operation of the restaurant dining room and kitchen
• Assist the Managers with recruiting, leading, training, and developing the hospitality team to mastery of their roles (trainers, bartenders, servers, hosts)
• Actively lead by providing vision, coaching, and feedback around the guest experience to ensure friendly and efficient service
• Foster team cohesiveness and positive team working environment
• Oversee opening and closing activities
• Ensure excellent customer service
• Ensure cleanliness and sanitation
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all security procedures
• Ensure compliance with all alcoholic beverage regulations
• Monitor and assist with Team Member duties during peak times to expedite service
• Monitor food and beverage delivery methods, portion sizes, and garnishing and presentation of food to ensure that food is delivered and presented according to standards
• Investigate and resolve guest complaints regarding food quality, service, or accommodations
• Report personnel problems to Managers including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
• Adhere to state and federal regulations
• Explore opportunities to add value and make a difference through job accomplishments
• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Perform manual service or maintenance tasks as needed
• Learn administrative and accounting duties according to standard company policy, including forecasting, scheduling, budgeting, labor management, inventory management, and more
• Other duties as assigned

Key Competencies

• People-first Orientation
• Developing Talent
• Guest Service
• Interpersonal Influence
• Problem Solving/Decision Making
• Execution of Brand Mindsets and Standards
• Leading by Example
• Operations Knowledge and Analysis
• Planning, Executing and Results Orientation
• Managing Performance
• Staffing and Development
• Managing Relationships
• Passion for Serving Others
• Integrity and Personal Ownership
• Self Management

Required Qualifications

• Previous experience in a casual dining restaurant
• Minimum one (1) years of experience in a supervisory role
• Able to make decisions
• Able to identify and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff