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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
bonus potential
beverage education reimbursement
Paid Time Off
Property discounts
Fitness and health benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Pet insurance
Retirement benefits
Parental leave
Advancement opportunities
community service opportunities
Relocation assistance
Job Description
McGuire Moorman Lambert Hospitality (MML Hospitality) is a distinguished hospitality company renowned for creating the world’s most memorable experiences through the seamless integration of food, service, and design. Founded and led by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality places a strong emphasis on storytelling, attention to detail, and delivering exceptional dining and retail experiences. With a portfolio that includes owning and managing celebrated properties like the Hotel Saint Vincent in New Orleans, MML Hospitality is actively expanding with new projects underway in Texas, Colorado, and California. The company also provides expert food and beverage consultation... Show More
Job Requirements
- Previous experience in a supervisory or managerial role within the restaurant industry
- In-depth food and beverage operations knowledge including service techniques and product knowledge
- Proficient in managing inventory, cost control, and analyzing sales data
- Familiarity with health and safety regulations in the restaurant industry
- Certified in Texas Alcoholic Beverage Commission and Texas Food Management
- Strong leadership skills with the ability to motivate and inspire a team
- Excellent communication and interpersonal skills
- Strong attention to detail and organizational abilities
- Flexibility to work evenings, weekends, and holidays as required
Job Qualifications
- Previous experience in a supervisory or managerial role within the restaurant industry
- In-depth knowledge of food and beverage operations including service techniques and product knowledge
- Proficiency in managing inventory, cost control, and sales data analysis
- Certified in Texas Alcoholic Beverage Commission and Texas Food Management
- Strong leadership skills with the ability to motivate and inspire a team
- Excellent communication and interpersonal skills
- Strong attention to detail and organizational abilities
- Flexibility to work evenings, weekends, and holidays
Job Duties
- Lead and manage the front-of-house team to promote professionalism, teamwork, and guest satisfaction
- Provide exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience
- Monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction
- Assist with creating effective schedules and ensuring the restaurant is well-staffed during peak hours
- Collaborate with the management team to develop and implement strategies for improving service quality and guest experience
- Oversee table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times
- Handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally
- Train and mentor staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences
- Continuously monitor industry trends, emerging products, and customer preferences to stay ahead
- Coordinate with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations
- Manage inventory and POS systems administration
- Develop and enforce standard operating procedures for service staff to ensure efficient and smooth service operations
- Ensure compliance with health and safety regulations and maintain cleanliness and organization
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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