FOH Shift Manager

Cornerstone Hospitality Partners of TNs’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget. Summary of Position Our Shift Manager takes direction from the General Manager andsupports the GM and other managers with the daily operations of the restaurantthat focuses on leading shifts. As an Office Manager, this role willsupport the store with various administrative duties that assist and supportoperations and personnel documentation. Additional responsibilitiesinclude but are not limited to guest satisfaction, maintaining, and improvingour standards, achieving financial and labor objectives, and maintaining a positivework environment. This leader is responsible for ensuring that guests receivethe highest level of food quality, bar drink quality, and superior service in aclean, comfortable environment with an energetic ambiance. Duties & Responsibilities Implementation of all policies, procedures, standards,specifications, guidelines, and training programs. Provide guestswith consistent responsive, friendly, and courteous service. Monitor foodand products to ensure consistent preparation and served according to therestaurant’s recipes, portioning, cooking, and serving standards. Achieve companyobjectives in sales, service, quality, appearance, sanitation, and cleanlinessof facility through the training of employees and by creating a positive,productive working environment. Control cashand other receipts by adhering to cash handling and reconciliation proceduresin accordance with company policies and procedures. Fill in whereneeded to ensure guest service standards and efficient operations. Continuallystrive to develop team members in all areas of professional development. Keep allequipment clean and in excellent working condition through personal inspectionand by following standard preventative maintenance programs. Run shifts andsupport all areas of the restaurant during assigned shifts. Beknowledgeable of restaurant policies regarding personnel and administer prompt,fair and consistent corrective action for violations of company policies andprocedures. Fullyunderstand and comply with all federal, state, county and municipal regulationsthat pertain to health, safety and labor requirements of the restaurant,employees, and guests. Meet and seekto improve upon all budgeted costs and expenses. Additionalduties as determined and assigned by your manager Office Organization: Manage officesupplies and ensure stock is maintained. Have a placefor everything and everything in its place Handle incomingand outgoing mail, ensuring timely distribution Human Resources Support Assist inreviewing all onboarding steps and verify that each new team member profile iscomplete and in compliance Send andcommunicate vacation requests, PTO requests, buyback requests to HR forapproval Send requeststo update employee records to HR (address change, benefit eligibility, updateddocuments, certifications) Ensure thatcompliance documents (licenses, health inspections) are up-to-date. Ensurenecessary documentation for onboarding and training is available to leaders toprovide to new team members Submit requestsfor employee benefits, sick leave, and vacation requests to HR EnsureEmployment Posters are updated and visible to team members Maintain staffcertifications (such as food safety) and ensure training is up-to-date. Guest Relations Handle customerinquiries, complaints, or feedback and provide timely resolutions. Communicatecustomer feedback to management for improvements. Communicationwith Suppliers and Vendors: Managerelationships with suppliers for office and restaurant-related needs. Track and orderoffice supplies, and coordinate delivery schedules. Serve as aliaison between front-of-house and back-of-house teams. Ensure clearcommunication regarding staff needs, events, or special requirements. Technology andEquipment System Maintenance: Oversee officetechnology and equipment maintenance (computers, printers, etc.). Ensurerestaurant management software is up-to-date and functioning properly. Inventory Management: Help trackinventory levels for restaurant supplies and office materials. Assist inreconciling inventory with orders and purchases. Health &Safety Compliance Compliance Documentation: Maintainrecords of health and safety audits, inspections, and certifications.(Serv-Safe, Mechanical Donkey Certifications, Liquor Certificate) Front of the House Responsibilities: Oversee all FOHdaily duties and ensure Kennedy Concepts standards, policies, and proceduresare met Verify dailychecklists and side work sheets are consistently completed. Display strongleadership skills through hard work, loyalty, dedication, motivation, andhonesty to all team members and Kennedy Concepts Ability toprovide information and details pertaining to performance improvement withfront of the house team members. Participate inmonthly FOH and BOH team meetings. FOH Training: Train FOH teammembers using the proper Kennedy Concepts training materials. Follow andmaintain all training material standards and ensure FOH team members are heldto those same standards. Maintain theinterior, exterior, and equipment for all Kennedy Concepts locations regardlessof assignment. Provide thehighest standard of operation and cleanliness for every location and piece ofequipment. Reportmaintenance or repairs needed immediately to General Manager for timely repaircompletion. Responsible forthe cleanliness and organization of the entire store Always ensurethe FOH and patio(s) is kept extremely clean and sanitized. All HealthDepartment rules and codes should be followed 100% HealthInspection scores should always be greater than a 93. Keep restroomsextremely clean, sanitized and have all equipment working properly. Resolve allpest control issues immediately and contact pest control services if issues arediscovered. Purchasing: Ensure andoversee that all products are checked in as they enter the building. Cash Handling & Theft Prevention: Accuratelyrecord comps, voids and promos across the department Maintain safebalances are maintained and at their correct levels while ensuring NO paid outsare made from the safe Properly use,account for and balance petty cash Follow all cashhandling and tip pooling procedures. Limit theftopportunities Reconciliationof all cash drawers is consistent and accurate. Manage andlimit over pours on liquor or wine. Reenforce andconfirm with the team that the liquor, beer, or wine that is on the ticket isthe liquor, beer or wine that is poured Ensure NOTHINGis given away for free. Inventory everyproduct that goes across the bar and verify that every product is on a ticketor on the waste/spill sheet. Limitcomplimentary bar drinks or beer to well deserving/good guests (boyfriends andgirlfriends are not included) Verify thatlocal discounts are only given to our local guests. Food & Drink Standard: Maintain thehighest standard in food quality so that it meets Kennedy Concepts higheststandards. Keep KennedyConcepts food recipes, ingredients, and plate presentations consistent. Ensure all bardrinks, alcoholic and non- alcoholic drinks and mixers are prepared with thehighest standards. Guarantee allbar drinks are garnished correctly and to our highest standards. Hold KitchenManager accountable for creating high quality weekly/monthly food specials. Partner withthe Bar Manager to promote our high-quality weekly/monthly cocktail and beerspecials. Guest Service Standards: Consistentlywork to exceed guest’s expectations for customer service. Support thedevelopment of a “Guest Service” culture. Develop, train,and consistently observe Servers, Bartenders, and Hosts verifying the higheststandards in Guest Service are provided. Ensure all FOHstaff follow the “Steps to Successful Service.” Observe theadherence of policies, procedures, and training from all FOH staff. Marketing: Support insideand outside marketing promotional ideas that drive sales. Participate inall marketing promotions. Execute allprivate parties and group sales with the goal of exceeding our guests’expectations. FOH Staffing Schedules: Manage overtimeresponsibly and make the appropriate cuts to limit overtime needs. Holdsupervisors and employees accountable and ensure everyone follows KennedyConcepts policies and procedures. Work shiftswhen necessary to cover vacation time off, PTO time off, staff shortages etc. Qualifications: Moves with asense of urgency and thrives in a fast-paced environment that includes aguest-focused mentality. Ability tocomprehend profit and loss reports. Provenexperience with food purchasing, storing, sanitation, and inventory practicesand procedures. Understandingof LBW purchasing, storing, sanitation, and inventory practices and procedures Experience withimplementing successful training documentation and modules. Knowledge ofrestaurant safety and sanitation Possess a SERVSafe certification. Confidenceusing labor cost control and labor scheduling. Basic knowledgeof labor laws and human resources best practices Skilledstrength in leadership, interpersonal communication, and staff development Excellentcommunication skills both written and verbal. Exceptionalorganizational skills to manage an operation with many moving parts. Proficiencywith Microsoft 360 platform Moves with asense of urgency and thrives in a fast-paced environment that includes aguest-focused mentality. Be able to workin a standing position for long periods of time (up to 5 hours) Can reach,bend, stoop and frequently lift up to 50 pounds. Must possess anABC card. Accept a 45 to50 hours per week work schedule. Ability todrive sales and guest service initiatives by motivating team members. Strong trackrecord of training and developing team members. Possess Frontof House operations experience while promoting superior service and guesthospitality Experience inpersonnel management including hiring, supervision, evaluation, successionplanning, and terminations. Highlymotivated, self-directed, and results-oriented, with the proven ability tosolve complex problems. Able toidentify opportunity areas and create plans for action. Ability to workcalmly and effectively under pressure. Displayself-motivation, organization, and an ability to solve problems in manysituations. 1 year or moreof restaurant experience OR 6 months or more of restaurantexperience with a Bachelor’s in Business, Hospitality, or RestaurantManagement. Minimum of 6months as a Certified Trainer (CT) OR 1-year of successfulresults as a Restaurant Manager of a high-volume restaurant #J-18808-Ljbffr