Teams at Hofman Hospitality Group

Manages front-of-house restaurant operations, staffing, scheduling, training, inventory, purchasing, guest service, cash handling, reporting, safety, sanitation, and financial performance. Leads team members, resolves guest concerns, controls costs and waste, ensures regulatory compliance, supports other restaurant roles as needed, and collaborates with sales and catering teams to promote events. Requires restaurant supervisory experience and availability for evenings, weekends, and holidays.

Support restaurant operations by organizing and garnishing orders, maintaining ticketing, delivering food to guests at proper temperature and presentation, liaising between front- and back-of-house, clearing and refilling tables, performing side work, and following safety and hygiene standards.

Prepare, organize, garnish, and deliver food per specifications; act as liaison between front- and back-of-house; clear and refill tables; maintain ticketing system; perform cleaning side work; support servers and kitchen staff while providing friendly, timely service.