Front of House Manager

The FOH Restaurant Manager ensures that the restaurant operates efficiently and profitably while maintaining their reputation and disposition. They must coordinate a variety of activities, whatever the size or type of the outlet. The FOH Manager is responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

ESSENTIAL FUNCTIONS
Primary responsibilities include:

General
Oversees and manages all areas of the restaurant and makes final decisions on matters of importance to guest service.
Takes responsibility for growth and development by setting goals and seeking out knowledge without direction.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with the restaurant’s policies and procedures

Financial
Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety and Planning
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service
Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimates food and beverage costs. Works with Corporate Management staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Prepares inventories and purchases all required supplies and places required orders for all distributors and ensure response to all complaints.

Guests Services
Ensures positive guest service in all areas. Responds to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities
Ensures a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manages shifts and all restaurant activities which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigates and resolves complaints concerning food quality and service.

Personnel
Interview hourly employees. Directs hiring, supervision, development and, when necessary, termination of employees.
Conducts orientation and oversees the training of new employees.
Develops employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
Maintains an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Provides direction to employees regarding operational and procedural issues through their daily routines and interact with customers to make sure that they have a satisfactory experience.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

Job Requirements
Minimum 3 to 5 years of food and beverage service industry experience
Must possess strong leadership skills.
Strong communication skills
Must be dependable, reliable and motivated
Passing grade in Management Assessment testing
Availability to work a flexible schedule
Legal authorization to work in the United States
Minimum 21 years of age
Previous experience as front-of-the-house manager, preferred
Associate's or Bachelor's degree, preferred
Computer proficiency (particularly MS Office Suite and Outlook) preferred
Experience with Point Of Sale systems, preferred
Ability to stand for extended periods of time and move at a fast pace.
Ability to stoop, squat, carry, push, pull, bend, move, reach, and lift (up to 50 lbs +/-).
Ability to multi task and deal with multiple customers at the same time.
Ability to work in a professional manner and interact with co-workers, supervisors, and customers as needed.