Title: FOH Manager
Reports To: GENERAL MANAGER
Summary of Position:
FOH Manager takes responsibility for the financial success of Bobby Mckey’s. They have a range of duties, including administrative, leadership and practical tasks. Their main function is to ensure that they serve and run the bar efficiently, safely and that the customer has the best possible experience. They are also responsible for the success, safety and development of their staff. Their main duties and responsibilities include:
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs and assists in maintaining Bobby McKey’s compliance.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service in a safe and effective way at all times
Assist in recruiting top-notch employees.
Ensure that all food and products are consistently prepared and served according to the bar’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Fill in where needed to ensure guest service standards and safe, efficient operations.
Continually strive to develop and motivate your staff to become top performers. Keep team morale high.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the bar’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the bar’s receiving policies and procedures.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Attend and contribute to bi-weekly manager meetings.
Qualifications:
Be 21 years of age.
Have knowledge of service and food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
Possess excellent math skills and have the ability to operate our point-of-sale system (TOAST).
Be able to communicate and understand the predominant language(s) of the bar’s trading area.
Must be able to communicate clearly with managers, vendors, kitchen and dining room personnel and guests.
Must be a dynamic, positive, and charismatic leader.
Be able to lift, reach, bend, stoop and safely lift and easily maneuver items frequently weighing up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to walk and be “on your feet” for long periods of time (up to 10 hours).
Knowledge of food safety concepts and practices. Servsafe certification required but can be attained while employed.