FRONT OF HOUSE MANAGER

Works hand in hand with General Manager, Kitchen Manager, and Front of House Manager(s). Implements budgets, hires, trains and supervises subordinates and ensures the needs of all guests are consistently exceeded.

Fills in for General Manager when General Manager is off-duty.

Main Function to ensure that the daily shifts are run properly and cost effectively.

Reports to: General Manager

Supervises: Servers, Baristas (when applicable) Server Assistants, and Bartenders

Job Tasks

1.Assists General Manager in his/her duties and acts as General Manager when he/she is off duty.

2.Always ensures guest satisfaction by monitoring front of house and correcting issues with guests in a timely manner.

3.Assists in hiring, training, coaching, counseling, and general supervising of all staff.

4.Ensures all food safety procedures are strictly adhered to according to sanitary regulations.

5.Monitors labor budgets and goals throughout the shift and ensures the proper measures are taken to meet financial objectives.

6.Ensures schedules are written in a timely manner and posted within budget.

7.Implements appropriate strategies to ensure daily shift objectives and ongoing training is achieved.

8.Follows company policies and procedures regarding the handling of cash, property, products, and equipment.

9.Completes weekly inventory and all daily checklists.

10. Places orders in a timely manner and according to weekly financial budget

11. Holds pre-shift meetings with staff to keep them informed of restaurant needs, discuss issues, and facilitate ongoing training.

12. Responds to all email correspondence and reviews in a timely manner, especially those messages regarding customer satisfaction.

13. Completes all other tasks according to business need, which will be fluid over time and may change frequently.

Job Requirements

• Bachelors degree or equivalent combination of education and experience highly preferred.
• Minimum of 2 years of experience as salaried manager in full service, casual dining.
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Some exposure to P&L and sales building highly desirable.
• Reliable transportation
• Be able to lift 50 pounds.
• Ability to work flexible shifts including nights, weekends, and holidays.
• Ability to work in a fast-paced environment.
• Ability to stand, bend, lift in order to perform normal job functions.
• Demonstrated ability to interact with public and coworkers in a friendly, enthusiastic and outgoing manner.

*** Responsibilities will change according to location. This outline is to be used as a guideline. It is not meant to summarize ALL job responsibilities. Job responsibilities are fluid and may change often according to business need. ***