Job Description

Title: Front Of House Manager

Reports to: Operating Partner and Executive Chef

Summary of Position:

• Promote brand standards of customer service and guest experience.
• Regularly measure and evaluate standards using Operating Partner feedback and develop plans for continuous improvement.
• Responsible for overseeing all daily operations of FOH including, menu on website, cash handling, POS, onboarding, and training of team members.
• Direct and oversee training of FOH team and ongoing development of current team members.
• Manage reservations and restaurant flow and communicating with BOH in aspects of guest covers, special events, tasting menus and to-go orders.
• Manage and coordinate catering operations with BOH and FOH team.
• Implementing and ensuring service standards/brand standards for FOH team.
• Resolve team and guest concerns, complaints and conflicts effectively and immediately.
• Oversees accurate labor needs and costs in order to maintain highest levels of guest service and employee satisfaction.
• Manage restaurant’s reputation of excellence by fostering a culture of professionalism built on respect, knowledge, hard work and dedication.
• Committed to self development and involvement in industry trends and standards.
• Direct interaction with guests and high-level clients.

Duties and Responsibilities:

• Understands completely and conforms to all policies, procedures, standards, specifications, guidelines and training programs.
• Has a general knowledge of all FOH roles and can step in when needed.
• Conducts all interviewing and hiring decision for FOH team members, to include, host, servers, bar tenders, catering staff and bussers.
• Effectively and precisely manages all employment and termination decisions for FOH staff team members.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Coordinates daily FOH operations with BOH daily operations. i.e.- Discussing dishes ingredients, dietary qualities and quantities as needed.
• Ensure product quality in regard to food, beverage and service.
• Deliver elevated service to provide for a superior guest experience and satisfaction.
• Ensures service staff’s professionalism and uniform standards are being met daily.
• Responds efficiently and effectively to guests needs, wants, complaints and communicates these clearly with FOH and BOH team.
• Provides an accurate number of team members to take care of guests and ensure highest level of guest satisfaction.
• Develop new team members and provide ongoing development and advancement for current team members.
• Provides team with positive and constructive feedback to improve skills and productivity.
• Motivate team members and encourage collaboration between FOH and BOH to ensure the high standards of the guest experience.
• Oversees that best practices, FIFO and Osha standards are being met. Ensuring all safety and sanitization regulations are being upheld.
• Implement policies and protocols for maintaining all general restaurant operations. i.e.- “HOW TO GUIDANCE MANUAL”

Qualifications:

• Minimum of 3 years of experience as a Service Manager in a high-volume restaurant.
• Have knowledge of service and food and beverage operations, generally involving at least 5 years front-of-house experience and/or leadership positions.
• Excellent beverage knowledge and passion for wine, craft beer, and spritis.
• Possess excellent computer, math, and communication skills.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Should expect to work 50 - 55 hours per week.
• Proactively handle all staff and guest requests or concerns quickly with empathy, understanding and fairness.
• Be able to identify and develop staff members for future leadership roles.
• Be able to delegate and get work done through others.
• Demonstrate a leadership style that creates a positive working environment and remains calm during stressful and emotional situations.

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Weekend availability

License/Certification:

• Driver's License (Required)

Work Location: One location

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