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Who We Are:
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 twenty-five 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:
Competitive Benefits:
Supervisory Responsibilities: Manages associates primarily in the Front-of-House and secondarily the Back-of-House operations. These positions include line attendants, cashiers, utility, prep, storeroom clerk, cooks. Is responsible for the overall direction, coordination, and evaluation of these functions. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Supervises Through Subordinates: The line attendants, cashiers, utility, prep, storeroom clerk, cooks.
Summary: Responsible for ensuring that daily operations (board or retail) meet required operating standards and financial goals. Identifies client/guest needs and interacts in a positive, proactive manner. Works on a consistent basis with front and back of house personnel to ensure customer satisfaction and encourage repeat business. Responsible for ensuring that customer complaints are appropriately handled and rectified. Oversees the sanitation and maintenance of equipment. Participates in weekly inventory upon request of Food Service Director or General Manager. Responsible for operating the site within the prescribed budget. Responsible for ensuring daily and weekly labor hours are in compliance with budget.
Essential Duties And Responsibilities include the following. Other duties may be assigned.
Food Safety/Sanitation
Customer Service
Physical Safety
Corporate Standards
Qualifications: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Background Clearance: Must be able to pass criminal background check.
Education And/Or Experience: Associate’s degree (A. A.) from two-year college; or one to two years related experience and/or training.
Mathematical Skills: Ability to work with mathematical concepts such as discounts and interest. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Language Skills: Ability to read, analyze and interpret general food service documents, memos. Ability to read software operations manuals.
Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.
Disclaimer: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud.
All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid.
Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures.
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.
Job Type: Full-time
Day range:
Shift:
Ability to Relocate:
Work Location: In person
Full Time
Restaurants & Catering Services
$82k-117k (estimate)
04/24/2024
08/20/2024
thompsonhospitality.com
RESTON, VA
1,000 - 3,000
1992
WARREN M THOMPSON
$50M - $200M
Restaurants & Catering Services