FOH Manager

Who We Are:NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at DetailsPosition: Front of House Dining ManagerLocation: Endwell, NYHours: Full TimeHourly Pay Rate: $60,000 - $75,000/yrPay Frequency: Weekly – Direct DepositWhat We Offer You:Generous Compensation & Benefits PackageHealth, Dental & Vision InsuranceCompany-Paid Life Insurance401(k) Savings PlanPaid Time Off: Vacation, Holiday, Sick TimeEmployee Assistance Program (EAP)Career Growth OpportunitiesEmployee Perks & RewardsJob Summary:The Front of House Dining Manager reports to the Director of Dining Services and is responsible for the oversight, delivery and execution of the Guest Experience. The Front of House Dining Manager is responsible for assisting in managing staff or other tasks as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction.Essential Functions OperationsProvide oversight of daily dining services to ensure client and customer satisfaction.Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.Build and maintain a working 2+ week schedule with at least 3 weeks posted.May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef.May assist with the production of food.Assist with planning, execution and coordination of various events according to specific client standards in conjunction with the Chef Manager or Chef.Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.FinancialAdhere to budgetary guidelines determined by Chef Manager or Chef.Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.Assist with financial recordkeeping for all aspects of operations.May assist with inventory management.PeopleMay instruct, train and supervise cooks, servers, and utility workers in the preparation, cooking, garnishing, presentation and service of food.Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.May perform other duties and responsibilities as assignedSkills/AptitudeLeadershipTeam orientedCommunication proficiencyCustomer/client focusAbility to work under pressure.SchedulingSupervisory ResponsibilityThis position may supervise employees of the unit.Work EnvironmentThis job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.Required Education and ExperienceHigh school diploma or equivalent1 - 3 years’ experience in similar positionSpecialized training in cateringPreferred Education and ExperienceCulinary school certificate or degreeMicrosoft Office Suite Required Eligibility QualificationsServSafe CertificationChoke Safety CertificationAllergen Awareness Certification #J-18808-Ljbffr