Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:
Purpose
Give back to our communities
Celebrate diversity
People
Do the right thing
Treat people the way you want to be treated
Always do your best
Be accountable for our actions
Performance
Serve the highest quality food
Provide world-class service
Maintain flexibility to better serve our clients
Competitive Benefits:
Health/Dental/Vision
Paid Time Off
401(k), matched up to 4%
Short and Long Term Disability
Tuition Reimbursement
Employee Referral Program
Pet Insurance
Discounts: Hotels, Travel, Tickets, Restaurants
Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school
The restaurant manager provides leadership at the restaurant level. Manages hourly team members to ensure the consistent execution of company standards, operating systems, procedures, philosophies, and cultural icons. Responsibilities
POSITION OBJECTIVE
The Kitchen Manager/ Sous Chef is to oversee staff, production, cost control, standards, recruiting, and other duties assigned. You will be Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.
ESSENTIAL FUNCTIONS:
Manage and motivate employees through constant communication
Stocking supplies, serving, handling cash, credit cards, and a cash register
Cleaning tables and counters, resetting tables, greeting customers
Resolving customer conflict and dissatisfaction
Make sure guests are receiving superior customer service at all times
Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality
Ensure operations are in accordance with kitchen sanitation and safety standards
Start-up and shut-down of restaurant equipment and processes (opening/closing shifts)
Handle inventory responsibilities including food orders and receipt
Qualifications
MINIMUM REQUIREMENTS
A high school diploma
At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired
Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)
Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs.
Strong written and verbal communication skills -- clear and professional demeanor
Ability to multi-task, organize, and prioritize with efficiency
A personable, friendly and outgoing personality
Ability to lead, motivate, and manage employees
COMPETENCIES
Communication
Relationship Management
Critical Evaluation
We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.