Culinary Agents is working with the team at Lark chicago to connect them with talented hospitality professionals.
Lark chicago - Now Hiring: Front of House Floor Manager
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Lark-FOH Manager Job Details FOH Manager- is responsible for overseeing the daily operations of the FOH in the restaurant- bar and floor. They work closely with upper management to implement customer service policies and hire employees who reflect company values. Their job is to oversee smooth operations during service by ensuring that all positions within the restaurant are supported and functioning smoothly, and handling all guest issues that may arise. Also efficiently handle all aspects of day-to-day restaurant work. Need to be comfortable expediting food and all other areas of service. Supervisory tact and communication help to create a strong management-employee bond and help with employee retention. Know how to hire and train employees to work under them and how to help those employees meet high standards of service and safety. Responsibilities Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Create daily/weekly side work lists for staff Supervising and scheduling daily shift operations Work minimum 4 shifts a week on floor as a server/bartender- min 40 hours per week Ensuring all end of day cash outs are correctly completed Coordinating daily front-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Manage each shift and the issues that occur during the shift such as tardy employees, customer complaints, food delivery, etc Bar Operations: Manage day-to-day bar operations, including inventory management, ordering supplies, and ensuring compliance with all applicable regulations. Create programs when necessary. Develop and update the bar menu, incorporating innovative and appealing drink selections. Maintain cleanliness and organization in the bar area. Compose and update cleaning schedule for bar staff Staff Management: Recruit, train, and supervise bar staff, ensuring excellent customer service and adherence to company policies. Create programs when necessary. Conduct performance reviews and provide ongoing feedback and coaching to the bar team. Schedule weekly shifts. Customer Service: Ensure a welcoming and hospitable atmosphere for guests. Address customer concerns and resolve any issues promptly. Monitor guest satisfaction and take proactive measures to enhance the dining experience. Expectations Min 40 hour work week 4 shifts on floor working bar or floor service 1 shift a week working on floor and/or office- supervising, training, coaching, interviewing, hiring, firing, developing programs, scheduling of weeks shifts but not limited too. Percentage of tip pool, when working a tipped shift position. Company computer assigned to you for your use.
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