The Front of house Manager is responsible for managing all functions of the Front of house staff and ordering.
The Front of house manager will be in charge of scheduling staff and ordering Liquor, Beer, Wine and soda products as well as other items needed to run the location.
This position is also InCharge of guest relations while guest dine with us.
Promoting a positive culture within your staff to promote a fun and friendly work environment.
Duties & Responsibilities
Guest Relations
Guarantee optimal Guest experience through excellent Customer Service
Provide quality food and beverages prepared according to food safety standards.
Ensuring the restaurant is a safe, clean, and fun environment.
Employee Relations
Identify, lead, and participate in Continued Education Program
Exercise discretion and independent judgment
Make recommendations concerning development, promotion, and disciplinary action affecting team members.
Execute hiring and termination recommendations.
Determining staffing needs and hire the right candidates for the right position.
Ensure shifts are properly staffed to guarantee consistent operations and Guest satisfaction.
Identifying and responding to complaints and policy or procedure violations
Providing regular feedback and coaching to employees on their performance
Operational Execution
Communicate Restaurant Status to General Manager and assistant GM.
Oversee FOH Management Team.
Manage all necessary repair and maintenance issues.
Ensure 100% compliance with all Company policies and federal, state, and local laws.
Maintain appropriate documentation on all aspects of the restaurant.
Manage LBW, labor and N/A Bev cost on the P&L.
Analyze data, develop and executing plans to improve profits and increase restaurant service and efficiency.
Ensure safety & sanitation.
Monitor beverage quality and execution.
Prepare and receive orders of beverages.
Conduct weekly inventories to ensure that proper levels are stocked and to assess ordering patterns and changes.
Monitor and validate daily FOH production.
Necessary Skills and Requirements
A minimum of 1-3 years full service, high volume, casual dining restaurant management experience preferred.
High personal integrity, professionalism, and maturity.
Organized and Efficient.
Ability to work in a fast-paced environment.
Solid relationship management and performance management skills.
Ability to motivate and direct team members.
Attention to detail.
Proven problem-solving abilities.
Exceptional guest service orientation.
Ability to stand and walk around a restaurant to supervise operations for 8-10 hours.
Ability to lift 50 pounds.
Ability to bend, stoop, and raise arms above head on occasion.
Salary: Commensurate with experience
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