Hospitality Manager

The Hospitality Manager is responsible and accountable for managing and directing the human, physical, and financial resources in the front of the house to achieve a profitable operation and a positive environment that will make “pleasurable dining affordable,” and provide a dining experience that will ensure our guests desire to return again. ACCOUNTABILITIES/RESPONSIBILITIES: Ensure Golden Corral operating standards for service times, Bakery, facility maintenance, and equipment maintenance in the front of the house are achieved. Ensure Restaurant Operations Improvement Process (ROIP) standards are met in the front of the house. Ensure compliance with all company policies including the Code of Ethics. Train and coach Crew Leaders and Crew Trainers and A-Team on all changes and/or additions to front of the house operating standards as they are transmitted to the field. Manage guest relations including achieving 100% table visits during every meal period and handle all guest complaints in the front of the house. Ensure that the morale of the front of the house is positive and guests have a pleasurable dining experience. Manage line speed to ensure co-workers are properly trained and high dollar hours are achieved according to Golden Corral operations standards. Ensure all co-workers in the front of the house are trained with the Computer Based Training program and certified through Golden Corral’s FastPass for Success Co-worker training program. Schedule quarterly meetings with front of the house co-workers. Ensure co-workers are in proper uniform according to Golden Corral guidelines. Maintain complete, current, and accurate files for all restaurant co-workers. Perform required disciplinary counseling sessions for the front of the house in the presence of the General Manager. Recruit, train, and retain talented co-workers in line, server, and bakery production positions. Ensure that 6 steps of line service, 10 steps of service, recipes, menu matrix, and production guides are followed in the Bakery. Work with the GM to ensure the front of the house is covered on days off. Manage Line 2 and other cash control procedures, including drawer pulls, and ensure all security procedures are followed for the handling of cash on the front of the line. Conduct thorough and complete new co-worker orientations. Conduct all co-worker evaluations and submit any pay change recommendations to the General Manager in a timely manner. Additional responsibilities include ordering and maintaining all uniforms and linen within the guidelines of the approved budget on a weekly and monthly basis, implementing, communicating, training, and executing national restaurant and local store marketing programs, and assisting with community relations activities as needed. EDUCATION/SPECIALIZED TRAINING: Coursework normally associated with the completion of a high school diploma. A hospitality degree is preferred. Successful completion of the Golden Corral Hospitality Manager in Training program. EXPERIENCE: Two to three years of management experience in operations in a high-volume restaurant with diversified menu offerings. OTHER QUALIFICATIONS: Hours of work for this position are approximately 60 hours per week. The position requires standing and walking for periods of 2-5 hours without a rest break, sequencing tasks, and completing complex administrative responsibilities. Occasional moderate to heavy (10-25+ lb) lifting and carrying, bending, and reaching overhead may be required. The work environment includes heavy customer contact, working with cooking equipment, and slippery walking surfaces. The position is under minimal levels of day-to-day supervision.

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