Description:

The Front of House Manager will support restaurant operational objectives, delivering on promises to our team members, guests, vendors and our community to drive sales and profits. The Front of House Manager assists with executing on cost initiatives, developing employees, and maintaining high levels of guest satisfaction.

Requirements:

PHYSICAL REQUIREMENTS • Frequent walking, kneeling, bending and reaching. • Able to stand and be active for extended periods of time which may be at least 8 hours per shift. • Must be able to lift, move and carry up to 20 pounds frequently. POSITION REQUIREMENTS: • High School Diploma or Equivalent • One year of previous supervisory experience in a hospitality environment preferred. • One year of prior hospitality experience preferably in restaurants. • Proficiency communicating (speaking, reading and writing) in English. • Familiarity with restaurant management software, NetChef, OpenTable and MICROS a plus.

Additional Info:

ESSENTIAL FUNCTIONS: • Maintain proper restaurant ambiance to contribute to the guests’ experience. • Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection. • Handle guest complaints by listening, evaluating and responding to the guest ‘s concerns and offering a resolution to ensure great guest satisfaction that will compel them to comment. • Conducts interviews following proper hiring and selection procedures. • Hold team members accountable to our high standards through effective coaching and communications. • Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations and following up to increase their performance and morale. • Conduct team member performance assessments to recognize contributions and to develop and improve the Team members job performance. • Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives. • Monitor food, beverage and labor costs using established methods to support goals for the restaurant. • Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records. • Monitor restaurant operations by conducting walk through to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. • Adheres to alcohol awareness procedures. • Cash out Servers by printing out sales totals and collecting cash to ensure accurate collection of money. • Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness and completion to ensure proper restaurant maintenance. • Conduct cash audits by counting cash register drawers, counting money and certificates in the safe and verifying accurate recording. • Track menu item sales using reporting. • Collect all invoices and enter in a timely manner to ensure accurate financial records. • Cultivate an image of our business that will continue and enhance our positive reputation in the community.