Family-Owned, Long-Established Restaurant
The FOH-Manager is responsible for managing the daily operations of the FOH. These responsibilities include staff recruitment, training and supervision. The FOH Manager will be responsible for beverage inventory, staff scheduling and employee performance. In addition,
the FOH Manager will recommend marketing opportunities to optimize profits and ensure that guests are satisfied with their dining experience. The FOH Manager reports to the Advisory Board.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
Oversee and manage all FOH areas of restaurant and make final decisions on matters of importance as approved by the Advisory Board.
Financial
Adhere to company standards and service levels to increase sales, minimize costs including beverage, supply, utility and labor.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, timely and in accordance with company policies and procedures.
Food Safety and Planning
Enforce sanitary practices for food handling, general cleanliness and maintenance of the dining areas. Ensure compliance with operational standards, company policies federal/state/local law and ordinances.
Responsible for consistent high-quality guest service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
Estimate beverage costs working closely with BOH-GM and office staff.
Must be ServSafe certified and uphold all ServSafe guidelines.
Guest Service
Ensure positive guest service in all areas. Respond quickly to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities
Ensure the proper security procedures are in place to protect employees, guests and company assets.
Ensure a safe-working and guest environment to reduce the risk of injury and accidents; completes accident reports promptly if a guest or employee is injured.
Manage shifts to include daily decision making and scheduling while upholding all standards of quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and when necessary, termination of employees.
Conduct orientation of new hires and oversee training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and conduct performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure restaurant is staffed for all shifts.
Community Involvement
Provide strong presence in local community and high level of community support by a variety of actions by restaurant and personnel.
Marketing
Develop and implement marketing programs to meet revenue and profitability goals. Strong emphasis on creating a function-room revenue stream diversified with large and small business meetings, wedding rehearsals, bereavement gatherings, baby showers, retirement parties and all other group meetings from 10-175 attendees.
Qualifications
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desired.
Knowledge of computers (MS Word Quickbooks, Excel, POS systems).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports.
Must possess a valid driver's license.
Must be eligible to work in the United States.
Must agree to background and credit checks.
Personal Requirements
Self-Discipline, initiative, and leadership ability.
Pleasant, polite manner and neat, clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be ale to handle pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor costs while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Accountabilities
Keeps Advisory Board promptly and fully informed of all issues, problems and unusual matters of significance.
Completes job responsibilities and performance objectives in timely and effective manner.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.
Supervision of Others
20+ employees per shift.
Working Conditions
Hours may vary if manager must fill in for their employees or if emergencies arise.
Ability to perform all functions at the restaurant level.
Position requires prolonged standing.
Work with hot cold and hazardous equipment; operate phones, computers, fax machines, copiers and other office equipment.
Job Type: Full time
Pay: From $60,000 per year, plus Quarterly Incentive Program
Benefits: Health Insurance, Life Insurance, Paid Time Off
Shift Availability: Day Shift, Night Shift, Weekday, Weekend, Holiday
Work Location: In Person