Restaurant Hospitality Supervisor (Hourly)
Base pay range: $12.00/hr - $15.00/hr
Thriving in a family‑owned restaurant environment, this role rewards a passion for hospitality, leadership, and teamwork. You will manage the dining room and kitchen operations, develop a supportive culture for staff and guests, and lay the groundwork for a future managerial career.
Responsibilities and Duties
* Lead and oversee daily operations of the dining room and kitchen.
* Recruit, train, and develop the hospitality team (bar staff, servers, bartenders, hosts).
* Provide vision, coaching, and feedback to enhance guest experience.
* Foster a cohesive, positive, and healthy workplace culture.
* Manage opening and closing activities, ensuring smooth service flow.
* Maintain exceptional customer service and cleanliness standards.
* Ensure compliance with all health, safety, sanitation, security, and alcohol regulations.
* Assist with team coordination during peak times to expedite service.
* Oversee food and beverage presentation to meet brand standards.
* Handle guest complaints and resolve issues regarding food quality or service.
* Report personnel concerns such as tardiness or dress code violations.
* Adhere to state and federal regulations and company policies.
* Identify opportunities to add value and achieve goals.
* Participate in educational and professional development programs.
* Perform manual service or maintenance tasks as needed.
* Execute administrative duties: forecasting, scheduling, budgeting, labor management, and inventory control.
* Perform additional duties as assigned.
Key Competencies
* People‑first orientation
* Talent development
* Guest service excellence
* Interpersonal influence
* Problem solving and decision making
* Execution of brand principles
* Lead by example
* Operations analysis
* Results orientation
* Performance management
* Staffing and development
* Relationship management
* Passion for serving others
* Integrity and ownership
* Self‑management
Required Qualifications
* Previous experience in casual dining restaurants.
* Minimum one year of supervisory experience.
* Strong decision‑making, problem‑solving, and directing skills.
* Ability to plan, prioritize, and teach staff.
* Proficiency in operating, repairing, and maintaining equipment.
* Experience with administrative tasks and knowledge of food safety.
* Discretion in handling confidential information.
Working Conditions and Physical Requirements
* Effective verbal communication and teamwork.
* Engagement with a public audience.
* Ability to reach, bend, and lift up to 50 lbs regularly.
* Fast‑paced mobility between dining room and kitchen (up to 6 hours).
* Standing for extended periods (up to 6 hours).
* Repetitive tasks with minimal breaks.
* Physical activity requiring use of arms and legs.
* Flexible schedule including evenings and weekends (35‑45 hrs/week).
* Travel quarterly for management meetings or training.
Thrive Restaurant Group is an Equal Opportunity Employer.
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industry
Restaurants
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