FOH Manager

The Living Room•Wesley Chapel, FL

About The Position

At The Feinstein Group, as a FOH Manager, you will promote and grow the business, hire and train Front of house staff, and ensure that patrons are receiving excellent drinks, food, and service. You will also manage inventory and resources, plan promotional events, ensure that quality and safety controls are followed, create schedules, and set business objectives to increase profits and maximize customer satisfaction. You should also be able to work with diverse personalities and diffuse tense situations. To succeed as a FOH Manager, you should be observant and have the ability to think critically and efficiently. You should be a skilled communicator with excellent problem-solving, observation, and interpersonal skills.

Requirements

3+ years’ management experience in a high volume ($4M+) restaurant or bar
Anticipating fellow manager and customer needs
Strong communication and people skills
Flexible schedule and reliable
Desire to learn
Self-motivation
Professionalism
Creativity
Attention to detail
Incredible Hospitality and Service
Ability to focus
Availability to work long hours, holidays, weekends, and late shifts
Must be able to seize, grasp, and hold objects with hands
Must be able to work on your feet for at least ten hours
Fast paced movements are required
Must be able to move, pull, carry or lift at least 50 pounds
Occasionally kneel, bend, crouch and climb as required

Nice To Haves

Bachelor's Degree is a plus
ServSafe Certification is a plus
Toast POS experience is a plus
Fusion Prep experience is a plus
Restaurant365 experience is a plus
Financial understanding of budgets, and profit and loss is a plus.

Responsibilities

Upholding our Company Culture, Welcome H.O.M.E
Utilizing Fusion Prep to maintain consistency of prep, food safety, and cleanliness
Hiring and training staff to provide excellent service to patrons.
Creating effective schedules, putting “Ace’s in their places”
Utilizing our training platforms to ensure education never ends for our employees
Setting and enforcing quality and safety controls.
Planning and taking part in promotional events.
Diffusing tense situations between patrons or staff members
Maintaining a fun, safe atmosphere for patrons.
Financial understanding of budgets, and profit and loss is a plus.
Makes initiative to solve problems as they come.
Flawless execution of all Restaurant Systems, Policies, and Procedures
Complete assigned shift duties
Ensuring timely training of ALL Front of House employees
Ensuring FOH labor costs are in line with projected periodic budget
Comfortable holding staff to high standards and holding them accountable
Diligent with Money Handling- Cash Drawers, Safe Counts, Tips, DSR
Holding monthly staff meetings for training and development
Understanding and execution of progressive documentation