Job Overview
Employment Type
Hourly
Compensation
Type:
Salary
Rate:
Range $32,400.00 - $52,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
401(k) Plan
Professional development opportunities
flexible scheduling
Job Description
Thrive Restaurant Group is a well-established, family-owned restaurant company with over 50 years of experience in the hospitality industry. Founded in 1981, the group introduced Carlos O'Kelly's, a vibrant dining destination serving Mex From Scratch with a focus on oven-baked dishes. Known for their legendary margaritas, house-made chips, and famous queso and salsa, Carlos O'Kelly's has become synonymous with a welcoming atmosphere where generosity and celebration thrive around every table. Their commitment to "Pouring out Generosity" not only defines their food and service but also reflects their dedication to making a difference in the communities they serve and the lives... Show More
Job Requirements
- High school diploma or equivalent
- previous experience in a casual dining restaurant
- minimum one 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
- 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
- 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
- able to perform repetitive tasks with little or no break
- able to perform physical activities that require considerable use of arms and legs such as climbing, lifting, balancing, walking, stooping, and handling of materials
- able to work flexible schedules including evenings and weekends, generally 35-45 hours per week
- able to travel quarterly to required management meetings and or training sessions
Job Qualifications
- Previous experience in a casual dining restaurant
- minimum one 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
- 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
Job 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
- 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 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 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 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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