Front of House Manager, Head of Hospitality, Provo

Job Summary:

The Head of Hospitality will oversee and manage the daily operations of the restaurant, ensuring that all job duties are carried out in accordance with internal policies and procedures.

• Coordinates training activities for new hires and restaurant staff to include identification and analysis of training needs and the implementation of programs to address deficiencies.
• Organizes and oversees the staff schedules.
• Maintains accurate and thorough personnel records and documentation in accordance with company policy.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

The essential functions include, but are not limited to the following:

• Oversees food preparation and service, ensuring all food meets company standards for quality, appearance, consistency, timeliness, and presentation, while maintaining compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations where applicable. (For locations with an alcohol program only.)
• Estimates food and beverage costs.
• Monitors stock levels and manages inventory, purchasing food and supplies as needed, including picking up items from other locations when necessary.
• Completes all financial and payroll-related administrative duties accurately and on time.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Monitors sales and labor records, managing performance in accordance with company policy.
• Reviews operational reports and analyses from the Regional Manager, executes appropriate recommendations in response to progress and adverse trends, and prepares and submits operations reports and other documentation as requested.
• Fosters a positive work environment by leading by example to maintain a supportive and productive team culture. Encourages others to take pride in their work and creates an atmosphere where team members feel motivated and valued.
• Attends scheduled weekly meetings with shift leads and, if applicable, other department leaders and the Store Leader.
• Participates in local events or promotional opportunities as needed to represent MOZZ positively in the community.
• Maintains flexible availability across any day of the week to fit business needs.

• Performs other work-related duties as assigned.

• Strong supervisory and leadership skills, including the ability to develop and motivate a team of up to 20 employees.
• Excellent interpersonal and communicative skills with a focus on customer service; cooperates and works effectively with all co-workers.
• Excellent time management skills with the ability to work effectively in a high-stress environment.
• Excellent organizational skills and attention to detail; plans and completes job duties with minimal supervisory direction using appropriate judgment.
• Familiarity with food handling, safety, and other restaurant guidelines
• Proficient with Google Workspace or related software.
• Strong reading and writing skills; ability to follow written and oral instructions and procedures.
• Manual dexterity; auditory and visual skills.

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.