Front of House Manager

POSITION SUMMARY

The Front of House Manager is responsible for front-end management to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Handle all staffing responsibilities, including hiring, training, scheduling, and terminating. Purchase food and supplies and oversee use of food and beverages within required dates with a minimum of waste. Supervise staff in terms of food preparation, customer service, cleaning, repairs to restaurant and grounds, and policy adherence. Promote cooperative effort, team spirit, and good morale among employees. Deliver excellent customer service, including personally greeting and seating guests as needed. Resolve complaints from customers in a polite, friendly manner. Perform daily inspections and periodic audits to check safety of equipment and ensure food is cooked properly; address engineering problems involving cost, installation, and maintenance of such equipment. Participate in training about standardized policies and confer weekly with the General Manager about restaurant operations. Maintain records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods as assigned. Provide regular, accurate, computerized reports of operations to the General Manager as assigned. Adjust floor plan and/or help with duties of other employees (e.g., cashier, server, cook) when necessary because of an unexpected absence or extra volume. Manage reservations, catering, and event planning where applicable. Respond to customer and community interests to develop marketing and advertising. Perform opening and closing duties as assigned to ensure cleanliness and security of the Joint. Perform other work‑related duties as assigned.

QUALIFICATIONS

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required. Previous restaurant experience required; previous management experience preferred; successful completion of a progressive business management training program helpful. Willingness to work evenings and weekends as required. Excellent customer service skills to treat patrons like family. Strong communication skills to train and motivate employees. Strong time‑management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high. #J-18808-Ljbffr Union-Joints