Teams at Hofman Hospitality Group

Manages front-of-house restaurant operations, including staffing, training, scheduling, inventory, purchasing, guest service, cash management, financial reporting, cost control, safety, sanitation, and regulatory compliance. Leads team performance and morale, resolves guest complaints, supports catering and event sales, and assists across restaurant roles during peak periods or staff absences. Requires at least one year of restaurant management or supervisory experience.

Greet and seat guests, manage reservations and waitlists, present menus, answer phones, assist servers with bussing and basic service tasks, maintain front desk and restrooms, and follow safety and hygiene standards while providing friendly customer service.

Greet and seat guests, manage waitlists/reservations, present menus, answer phones, assist servers with bussing and basic service, handle to-go orders, maintain cleanliness, and follow company hospitality and safety standards.