Assistant Front of House Manager - PM Shift

Flagship Facility Services, Inc.•New York, NY

18d•$70,000 - $78,000

About The Position

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of Front of House team member here The pay rate or range for this position is: $70,000 to $78,000 per year Job Summary The Assistant Front of House Manager is responsible for managing the Front of House operation, while serving as an ambassador for superior customer service. You will be responsible for oversight of a Front of House team that consists of up to 6 direct reports, operating in a low volume corporate kitchen. As a part of the management team you will inspect dining room serving stations and tables for cleanliness and neatness, while maintaining operational effectiveness. You will spend approximately 25% of your time assisting with the day to day work such as restocking supplies, setting tables, bussing tables, and expediting food levels at all food stations. You will collaborate with the entire culinary team to ensure successful openings of new cafés and concepts. The Assistant Front of House Manager will report to the Senior Front of House Manager. This job includes tending to front areas of your café, providing customer service to all Clients and guests and supporting the kitchen staff as needed. No two days are the same, and our Front of House team members enjoy a work/life balance with great perks, a set-schedule and weekends off. The pay rate or range for this position is: $70,000 to $78,000 per year Job Description PM Shift: Monday - Thursday 11:30AM-9:00pm, Friday 8am-5pm (Happy Hour days schedule is 10:30am start time)

Requirements

Interpersonal and organizational skills.
Excellent restaurant/hotel/catering managerial experience .
Sense of urgency.
Excellent verbal skills.
Excellent multi-tasking skills.
Excellent customer service skills.
Professional appearance.
Ability to move throughout the café and kitchen.
Ability to wipe down tabletops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation.
Knowledge of safety and sanitation in the workplace.
Ability to manage and lead a team.
High school diploma or GED/Hospitality Management Degree.
3+ years of experience in a food service operation and or customer service role.
Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement.
Constant handling of food, carts and cooking equipment.
Constant use of hands while preparing food.
Constant grasping of food and equipment.
Lifting and carrying constantly objects that weight less than 10 - 12 pounds.
Frequently lifting and carrying objects between 21-30 pounds.
Occasionally lifting objects more than 40 pounds (items weighing over 40 lbs. must be carried by two people).
Constantly reaching across surfaces, above shoulders and outward.
Frequently pushing and pulling loaded and unloaded carts.
Good or correctable vision is required to safely perform all duties.
Frequent standing, walking, bending and twisting are required to perform cooking and food prep duties.
Squatting and kneeling may be required.
Good balance required to safely perform all assigned tasks.
Neck flexion and usage will be constant while performing assigned tasks.
Occasionally use elevator and climb stairs.
Regularly sit, type, and use the mouse up to 8 hours a day.
Regularly talk or hear up to 8 hours a day.
Regularly sit and stand from chair up to 40 times a day.
Authorized to work in the U.S.

Responsibilities

Manages FOH staff, including scheduling, performance, and work assignments while providing constructive feedback.
Coordinates/ Assigns activities of FOH personnel to ensure the highest level of service is being provided in a timely and courteous manner.
Provides ongoing training and professional development of staff members.
Communicates with FOH Operations Manager.
Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.
Sets operational goals and follow-up plans for the work unit.
Directs and holds all work unit staff accountable for those goals.
Ensures the cleanliness of the Front of the House by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines.
Conducts Safety Trainings.
Accommodates and special needs of the guests.
Inspects dining room service stations for neatness/cleanliness, correct food signs, restocks food and condiment stations while avoiding contamination.
Direct team members on daily work assignments.
Monitors the number of guests dining in the café to provide accurate cover numbers to chefs.
Oversee and manage stock/re-stock utensils, plates, glasses in the service area.
Oversee and manage restocking of food and condiment stations while avoiding contamination.
Must be knowledgeable of food allergens.
Proficient on Publisher or any software assign/provided by culinary team to create food signs.
Manage all Vacation requests to ensure the café is properly staff at all times.
Oversees cleanliness and polishing of all small wares such as plates, cups, silverware etc.
Ensures all back up foods are properly labeled and properly stored to HACCP regulations.
Monitor small ware inventories and order replacement as needed.
Maintain an extensive floor presence to support FOH and back of the house staff.