Carriqui Hospitality Manager

What is Carriqui?

First and foremost, Carriqui is a team of people, gripped by the vision of South Texas Hospitality & culture. The 380-seat restaurant is dedicated to the foods of our region—from Gulf coast seafood to Hill Country barbecue to Rio Grande Valley-inspired botana platters. Located on the northern edge of the Pearl neighborhood, this restaurant will occupy a historic building that has been home to many storied establishments.

The Team

The team leading Carriqui is essential to its success, every position matters. We seek colleagues that share our commitment to personal growth and operational excellence, and evolving the hospitality industry through the work we do every day.

Position Summary
The Hospitality (FOH) Manager will embody the cultural and operational spirit of Carriqui. The Hospitality Manager will assist in the daily operations of the entire restaurant and will supervise the Front of House team.  Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. Additionally, the Hospitality Manager may be responsible for overseeing other specific business functions. This might include (but would not be limited to) catering, hiring, scheduling, Associate development, and training, ordering and inventory management, and facilitating maintenance.

Essential Functions 

• Manage a team of front of house staff including training, and supervising the team in consistently providing best-in-class service and ambiance
• Coach and develop the team and drive Associate engagement with excellent leadership
• Ensure all areas are staffed and functioning efficiently
• Uphold operating procedures and service and safety standards
• Oversee that all opening and closing duties of the outlets are completed correctly and that cleanliness and maintenance are maintained
• Responsible for daily deposits, and the correct operation of the POS systems
• Balancing of all daily and nightly cash drawers and POS
• Inventory and maintenance of par levels for front of house items
• Enforce and monitor all health, safety, and sanitation standards in our area
• Assist with catering function management
• Perform other operational duties as assigned by your manager
• Ensure FOH and BOH are properly executing operational excellence and working cohesively in tandem with one another. One team/one dream mentality. 

Required Skills and Abilities 

• Excellent verbal and written communication skills, and positive work ethic. 
• Must be a strategic thinker as well as have strong analytical skills.  
• Confident decision maker that embraces frequent change. 
• Pioneering spirit, culture focused.  
• Must be able to work well under pressure. 
• High standards of personal hygiene and appearance

 
Required Education and Experience 

• Bachelor’s degree preferred but not required. 
• 2 years of hospitality experience, high-volume preferred.
• At least 2 years of supervisory experience.  
• TABC & Serve Safe certification.
• Bilingual preferred.

Physical Requirements 

• Prolonged periods standing and working of 12 hours or more.  
• Must be able to lift up to 50 pounds at times. 
• Ability to perform repetitive movements over long periods of time. 

KPIs:

• Engagement survey results
• Net Promoter Score (NPS)
• EBITDA