1. Operational Oversight
Collaborate with the general manager to oversee the day-to-day operations of the restaurant’s front of house.
Ensure that all aspects of service, including food quality, guest satisfaction, and staff performance, meet established standards.
2. Staff Supervision and Development
- Supervise and motivate front-of-house staff.
- Provide training and guidance to ensure team members deliver exceptional service.
- Assist in scheduling and managing staffing levels to meet operational needs.
3. Guest Service Excellence
- Foster a positive and welcoming atmosphere for guests.
- Address guest concerns or issues promptly and effectively.
- Work with the team to enhance the overall dining experience.
4. Inventory and Ordering
- Assist in managing inventory levels and ordering supplies.
- Monitor and report/relay stock levels to prevent shortages and reduce waste.
5. Financial Management
- Support the general manager in financial aspects, such as budgeting and cost control.
- Contribute to achieving revenue and profitability goals.
6. Quality Control
- Ensure food and beverage quality meets established standards.
- Monitor service delivery to uphold the restaurant's reputation for excellence.
7. Health and Safety Compliance
- Enforce health and safety protocols to maintain a clean and safe environment.
- Conduct regular inspections to ensure compliance with regulations.
8. Conflict Resolution
- Address employee conflicts and issues professionally and promptly.
- Foster a positive team culture through effective communication and conflict resolution.
9. Collaboration with Management
- Work closely with the general manager and other members of the management team to implement policies and procedures.
- Contribute to strategic planning and decision-making.
Qualifications:
- Min 2 years’ experience as a restaurant supervisor or assistant management role.
- Strong leadership and communication skills.
- Knowledge of restaurant operations, including front-of-house and back-of-house procedures.
- Ability to multitask in a fast-paced environment.
- Familiarity with inventory management and financial reporting.
- Excellent guest service skills and a commitment to quality.
-Serve Safe manager and alcohol will be mandatory for all FOH managers.