Title:

Front-of-the-House

Manager

Reports To: General Manager/Assistant General Manager

Summary of Position:

Assist Management Team with coordinating the planning, organization, training and leadership necessary to achieve objectives in sales, costs, and employee retention. Primary focus on front-of-the-house staff training, customer service, and overall operations of the front-of-the-house staff to include servers & hosts. Role as “Manager on Duty” of property and staff when needed.

Duties and Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Work & deal with any queries and complaints and refer them to the Management Staff as appropriate.
• Oversees customer flow throughout the Front of House Area.
• Achieve company objectives in sales, service, quality and appearance of facility; as well as sanitation and cleanliness of facility through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling policies and reconciliation procedures in accordance with restaurant policies.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop FOH Staff for advancement and other in-company opportunities.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure the company policies on employee performance reviews are followed and completed in a timely manner.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met.
• Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and local regulations that pertain to health, safety, and labor requirements of the restaurant and its employees.
• Assist event coordinator with all aspects of event planning as needed.
• Manager on Duty shifts & responsibilities as needed.

Qualifications:

• Be 21 years of age
• Have knowledge of food and beverage service with at least 4 years of F.O.H operations
• Possess basic math skills and the ability to operate a POS system
• Be able to work in a standing position for long periods of time
• Can reach, bend, stoop and frequently lift to 50 lbs.
• Must have stamina to work 50-60 hour work weeks

The duties and responsibilities described are not a comprehensive list and additional tasks may be assigned to the employee from time to time. The scope of the job may also change as necessitated by business demands.

It is the policy of The Bar Group not to discriminate against any applicant because of age, color, disability, gender, gender expression, national origin, race, religion, marital status, sexual orientation or veteran status.

Employee Signature _____________________________________ Date _____________

Manager Signature ______________________________________ Date _____________

Job Type: Full-time

Pay: From $40,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Physical Setting:

• Bar
• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Night shift

Application Question(s):

• Years of Bartending experience.
• Years of Food Server experience.

Experience:

• Restaurant management: 3 years (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person