Front of House Manager

4 years

The following reflects managements definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Ultimately the Manager is responsible for the entire operation of the front of house.

The Manager shall ensure all aspects of the restaurant operations to meet our high service standards. The Manager is responsible for maximizing the financial performance of the restaurant FOH operations, providing the highest possible guest service, maintain cost control and cleanliness and fostering positive work environment for all employees.

• 45 to 50 hours weekly
• closing restaurant 5 days a week

• Hiring and training of all FOH employees. Ensure FOH team members work according to all standards and policies. Provide effective and timely feedback to the FOH team to improve performance. Delegate tasks to the FOH team to achieve daily goals

• Communicate and implement company initiatives to the FOH team in a timely manner. Communicate effectively with BOH and owner management to ensure proper operations. Address the legal and regulatory issues that may occur. Establish and update documents for all FOH operation.

• Effectively handle customer issues and complaints with grace and professionalism. Ensure service team delivers excellent customer experiences.

• Manage service floor, enrich servers food, wine and service knowledge, and coach the FOH team as needed to ensure a great customer experience. Support FOH service team as needed during service.

• Communicate effectively with Chef and BOH team during the business hours to ensure the smooth flow of food from kitchen to dining areas and for take-out and delivery.

• Update dinner/ Beverage menus and daily specials with Chef and Bar Manager, and manage updates of dining and online menus in POS.

• Publish the FOH schedule weekly in a timely manner through ScheduleFly with efficiency and control of FOH labor costs. Manage floor plan and daily reservations on Resy.

• Responsible for daily tip computation. Ensure proper cash and credit card handling. Review financial reports and plan for improvement of FOH.

• Help Bar Manager to complete monthly liquor inventory and provide info to controller. Complete weekly and monthly administrative tasks to ensure proper operations.

• Control FOH inventory supplies and submit purchase requests to Julia as needed. Place coffee orders and manage the maintenance of coffee machine.

• Maintain clean, safe, secure and healthy facility environment by establishing, following and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems

• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry for service, beverage and other FOH activities. Take initiatives on marketing plans to increase sales and work closely with PR team for the execution.

• The Manager must be skilled in handling stressful working conditions, be an excellent multi-tasker, and be able to deal with frequent interruptions calmly, productively and decisively. Achieve company goals with team efforts and explore opportunities to add value to job accomplishments.

Compensation: Salary ($65,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Customer Service

Leadership

Positive Attitude

Team Management

People Skills

Conflict Resolution

Hospitality Driven

Customer Service Orientation

Time Management

Organizational Skills

Attention to Detail

Problem Solving

Adaptability

Communication Skills

Financial Acumen

Strategic Planning

Creativity in Marketing

Training and Development

Health and Safety Compliance

Wine Service

High Volume Service

Food Safety Knowledge

POS Systems

Team Development

Scheduling

Events Management

Staff Management of up to 20

Food and Beverage Pairing

Menu Development

Service Procedures

Wine Cellar Organization

Coffee Knowledge

Beer Knowledge

Cocktail Making

Wine List / Program Creation

Glassware Knowledge

Inventory Management

Pricing

Regional Wine Knowledge - Italy

Spirits Knowledge

TIPS Certified

Wine Knowledge

Reservation Management Platforms

Communication

Beverage Service

Staff Training

Professionalism

Resy

Work In a Fast-Paced Environment

Service Standards

Training

Quality Control

Floor Management

Ability to Lift 30+ Pounds

Team Mentoring

Guest Relations

Team Leadership

Availability for Nights, Weekends, and Holidays

Operations Management

Guest Relations Development

High Volume Service Standards

Service Standards Management

Hiring

Employee Training and Development

Physical Ability to Lift 30+ Pounds

Hiring and Training Management

Strong Communication Skills

Team Building

Team Hiring and Training

Teamwork

Staff Scheduling

Restaurant Management

High Level of Responsibility Handling

High Volume Service Management

Management

Leadership Skills

Responsibility Management

Beverage Purchasing and Inventory Management

Guest Relations Management

Availability Management

Availability to Work Nights, Weekends and Holidays

Consistent Scheduling

Decision Making

Availability for Night, Weekend, and Holiday Work

Night, Weekend, and Holiday Availability

Physical Ability (Lifting 30+ Pounds)

Training and Development of Staff

Hiring and Training Experience

Sales Management

Hiring and Training Abilities

Ability to Work in High Volume Environment

Pre Shift Preparations

Schedule Management

Staff Management

Team Collaboration

Quality Management

Team Building Skills

Restaurant Operations

Food and Beverage Knowledge

Service Standard Management

Staff Development

Interpersonal Skills

Safety and Security Policies

Team Growth and Development

Safety Procedures

Physical strength for lifting

Staff Supervision

Strong Leadership Skills

Compliance

Sales

Event Planning

Excellent Communication Skills

Problem Resolution

Continuous Improvement

Customer Satisfaction

Experience in High Volume Restaurant

Guest Satisfaction

Performance Management

Team Mentoring and Feedback

Scheduling Proficiency

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