Restaurant Hospitality Manager

Thrive Restaurant Group; Kansas City (MO); On-site; USD 55,000 - 75,000; Full time

Job summary

Thrive Restaurant Group is seeking a Hospitality Manager to lead the front-of-house team, shaping guest experiences and operating in a profitable, positive culture. You’ll recruit, train, and guide supervisors, bartenders, servers, and hosts, ensuring top service quality across shifts.

You will partner with the Kitchen Manager and General Manager to coordinate service, maintain high food-safety standards, and manage labor costs while delivering exceptional hospitality.

Qualifications

• Ability to recruit, train and develop hospitality staff.
• Knowledge of food safety and sanitation practices and regulations.
• Experience leading a hospitality team in a restaurant setting.

Responsibilities

• Lead the hospitality team to deliver an outstanding guest experience.
• Oversee FOH operations including staffing, training, and coaching.
• Ensure compliance with health, safety, and beverage regulations.
• Collaborate with Kitchen Manager and General Manager to ensure seamless service.
• Monitor guest feedback and resolve issues promptly.
• Plan and supervise labor scheduling and productivity strategies.

Skills

Decision making

Problem solving

Staff motivation

Task prioritization

Staff training

Quality control

Process monitoring

Administrative tasks

Food safety knowledge

discretion with information

Education

High School Diploma

Job description

HomeGrown debuted in 2017 and was created on the belief that if we could help people start their day with kindness, they would carry that kindness forward to others they meet during the day. We don’t do this alone, we partner with many local producers who share their gifts and expertise to create community at every table.

Our guiding value is “Cultivating Kindness”.

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.

Invitation to Join Us!

To make a difference by loving people through the creation of a work environment that helps them become their natural best selves.

As the hospitality manager, 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.

Principal Responsibilities And Duties

• Lead and oversee the operations of the restaurant dining room
• Recruit, lead, train, and develop the hospitality team to mastery of their roles (supervisors, trainers, bartenders, servers, hosts)
• Deploy strategies, training, coaching and contests to improve selling skills and the guest experience
• Actively lead by providing vision, coaching, and feedback around the guest experience
• Foster team cohesiveness and positive team working environment
• Organize and direct worker training programs including regularly reviewing guest experience training to ensure continual excellent customer experience
• Oversee opening and closing activities
• Ensure compliance with all health, safety, and hygiene standards and policies
• Ensure compliance with all alcoholic beverage regulations
• Work closely with Kitchen Manager and General Manager to ensure seamless customer service
• Monitor and assist with host, server, and bartender 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
• Coordinate assignments of hosts, servers, and server assistants to ensure economical use of labor and timely performance of all FOH activities
• Inventory and maintain adequate levels of FOH service items
• Manage cost of labor and productivity
• Schedule FOH staff hours
• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations
• Evaluate employee performance and give feedback on employee performance
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• 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
• Explore opportunities to add value and make a difference through job accomplishments
• Perform manual service or maintenance tasks as needed
• Perform administrative and accounting duties according to standard company policy
• Direct facility maintenance or repair activities
• Other duties as assigned

Required Qualifications

• High School Diploma
• 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
• Able to monitor processes, materials, and resources
• Able to operate, repair, and maintain equipment
• Able to perform administrative tasks
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions And Physical Requirements

• Able to work and verbally communicate effectively with other team members
• Able to engage the public in a positive manner
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 6 hours
• Able to work in a standing position for long periods of up to 6 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Must be able to work flexible schedules including evenings and weekends
• To perform these essential functions, reasonable accommodations may be made if you have disabilities

Direct Reports: Hospitality shift leads, trainers, bartenders, servers, hosts

Thrive Restaurant Group is an Equal Opportunity Employer.