Front of House Manager

Front of House ManagerThis is Big-Time Smalltown BBQ It begins and ends in the backlot, with a green hickory smoker that's on a constant low-temp tear with an assortment of meats. It's a ritual that starts with a careful rub and ends only when we think its time to pull the meat from the bath of smoke we surround it with. Pork butt. Brisket. Spare ribs. Back ribs. Whole birds and chicken wings alike. And bacon. Lots of bacon. Slow cooked bacon ready to be cut in from thick slabs into magical planks. Thank you pig, for all you do for us. It is a menu that's rustic in its delivery and refined in its care. And it's crafted with hickory on the smoke side and apple and cherry wood on the pizza side. These aren't conveyor belt byproducts these bear little resemblance to the frozen disks of surplus cheese that have come to pass for pizza today. No, Pizza Coco pies are fired in a 800 degree inferno until the cheese caramelizes and the ingredients bake into something incredible. No two pies are the same. It's the kind of oven, the kind of crafted pie, that can take two or three of your favorite toppings and deliver them a thousand different ways.Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!Position SummaryThe 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 ResponsibilitiesThe essential functions include, but are not limited to the following:Handling all staffing responsibilities, including hiring, training, scheduling, and terminatingPurchasing food and supplies and overseeing use of food and beverages within required dates and with a minimum of wasteSupervising staff in terms of food preparation, customer service, cleaning, repairs to restaurant and grounds and policy adherencePromoting cooperative effort, a team spirit, and good morale among employeesDelivering excellent customer service including personally greeting and seating guests as neededResolving complaints from customers in a polite, friendly mannerPerforming daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipmentParticipating in training about standardized policies and conferring weekly with General Manager about restaurant operationsMaintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods as assignedProviding regular, accurate, computerized reports of operations to General Manager as assignedAdjusting floor plan and/or helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volumeManagement of reservations, catering and event planning where applicableResponding to customer and community interests to develop marketing and advertisingPerforming opening and closing duties as assigned to ensure cleanliness and security of JointPerforming other work-related duties as assignedMinimum Qualifications (Knowledge, Skills, and Abilities)• 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 progressive business management training program helpful• Willingness to work evenings and weekends as required• Excellent customer service 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 schedulePhysical Demands and Work EnvironmentThe 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.