Front of House Manager

Description Accountabilities and responsibilities for the Manager position at Blue Plate include leadership, team development, financial operations, marketing, training, hiring, facilities management, and culinary oversight. Leadership The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles. Create a culture, atmosphere and environment of Passionate Hospitality Running great shifts using great people and creating relationships with guests Hiring great people and not compromising standards Training and upholding people to company standards Communicating to team members clearly and effectively Communicating to GM and fellow managers clearly and effectively Identifying opportunities and taking swift action to correct behavior Always looking for sales opportunities Development of Team Members The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways: Coaching & Mentoring Development Plans & Support Giving & soliciting consistent and constructive feedback Measuring and documenting team members successes and opportunities Profitable Financial Operations The Manager is held accountable to the store being a profitable operation. Key areas to this are: Understanding of Profit & Loss statement and what impacts it Understands the budget and how to impact it Comprehension of financial reporting platform: Daily Sales Reporting Inventory Understanding costs and how they impact the financial statements, specifically the ones that relate to his/her specific department. Prime Costs - labor, food, beverage Controllable Costs - office supplies, marketing, training & education, printing Non-controllable Costs - rent, insurance, salaried payroll Understands productive scheduling and is held accountable for: Writing schedules to budgeted labor percentage Managing to those numbers daily Reviewing opportunities and taking action to correct shortcomings Marketing Initiatives Develop and implement marketing initiatives. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following: In-store promotions Community involvement Off-Site events (both charitable and profitable) Media involvement (print, television, radio) Social Media Employee engagement Training Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place. A welcoming orientation Training Plan specific to the department FOH Alcohol Compliance Department Trainers Training Materials (online and print) Initiative Implementation & Integration (menu, policy, standards, execution/operations) Hiring It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. Managers must strive to hire the best people by using all available tools and resources. Recruiting using both traditional and non-traditional methods Pre-Screening and interviewing all candidates using BPRC interview standards Selecting people who fit our brand - hospitality, appearance, enthusiasm Creating personnel files and communicating documentation requirements Facilities Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant. Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment. Health Department: Follow all safety & sanitation standards Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts Culinary The Manager is responsible for working closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines. Understand and Support Executive Team initiatives Hold all team members FOH & BOH accountable for adherence to expectations Conversing and coaching on a daily basis Give feedback to Chef on food quality and BOH sanitary practices for food handling cleanliness Will uphold all ServSafe guidelines both FOH & BOH Requirements College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Office experience and Google Platform a plus) Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures. Must have reliable transportation Must agree to background check ServSafe Certification recommended. Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies arise. Typical work week =50-60 hours. This includes working nights, weekends and holidays Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Abilities Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension: Understanding written sentences and paragraphs in work related documents. Speaking: Talking to others to convey information effectively. Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do. #J-18808-Ljbffr