Front of House Manager

The Manager’s role is to plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits. Your duties and responsibilities include but are not limited to the following:

• Has a complete understanding of all food, beverage and service standards; ensures that all standards are met all the time.
• Manages all aspects of customer service.
• Holds all employees accountable for all service standards.
• Has knowledge of current labor laws, alcohol beverage laws and state wages.
• Adheres to monthly food plan and aids in educating staff about food plan.
• Responsible for FOH scheduling and posting in timely manner.
• Follows purchasing and labor budgets; and implements corrective action when there are variances.
• Understands, practices and enforces all administrative and security procedures.
• Conducts table and ticket audits for accuracy; implements corrective action if audit do not meet standards.
• Attends and participates in manager meetings.
• Conducts performance reviews.
• Audits employee files for accuracy and updates documents according to current government standards.
• Hires FOH staff according to Evviva’s hiring practices.
• Oversees all FOH training.
• Responsible for progressive disciplin.
• Has current ServSafe, Choke Saver and Tips certifications.
• Conducts ongoing training meetings to aid in educating employees of menu and product changes.
• Conducts daily pre-shifts.
• Assists chefs with daily line checks and ordering.
• Takes part in community events to help build business.
• Assists in monthly inventory procedures.
• Liquor/Beer/Wine Inventory and weekly ordering.
• Trimark Inventory and Ordering.