FOH Manager - Davio's - Boston Logan Airport

Retail and Dining Positions•East Boston, MA

14h•Onsite

About The Position

The Front of House Manager ensures guest satisfaction through proper training of employees and adhering to company SOPs. They supervise the front of house employees in full-service restaurants making sure team members perform a variety of tasks, from preparing food, stocking supplies, serving, proper cash-out procedures, POS training, cleaning tables and counters, resetting/bussing tables, greeting guests and answering questions. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. In joining our team, you commit to supporting this mission by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

Requirements

Must have a passion for the guest!
Must say “Yes”, “Please”, and “Thank You”!
Must smile often!
Exceed First Class Service standards and behavior with guests, business partners, and peers.
Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes.
Maintain company standards for food, beverage, service, and atmosphere while building positive customer relations.
Warmly greets and acknowledges guests upon arrival.
Serve as a role model and provide accessibility to staff while developing leadership and motivational skills.
Exhibit efficiency in completing job requirements by working with a sense of urgency and consolidating tasks.
Supporting programs to enhance staff morale and training, which includes writing of schedules.
Effectively lead the restaurant while the Manager or Assistant Manager is not present.
Acts with integrity and honesty while promoting the company culture.
Practical experience as a supervisor in the hotel/restaurant industry, preferred.
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.
ServSafe Food Manager’s Certification or equivalent.
Ability to take direction and collaborate in a team environment.
Ability to work in a high energy and demanding environment.
Good communication skills and the ability to work independently as well as with other team members.
Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with customers and peers.
Must have sufficient self-confidence, poise and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions.
Must be able to sustain performance under conditions of stress – such as tight deadlines and detailed questioning.
Ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of guests and team members present.
Strong self-motivation, leadership, and organizational skills.
Positive interpersonal skills.
Ability to work various shifts in a 7/365 team-oriented environment.
Excellent customer service skills and an ability to communicate effectively, in English.
Self-starter able to prioritize and handle various tasks simultaneously.
Proficiency required in reading, writing, and mathematics, in English.
Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.

Responsibilities

Embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times.
Embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers.
Assist with food, beverage, labor-management costs, receiving, storage, and inventory management.
Lead each shift by delegating duties, assigning tasks, and following up with all team members.
Demonstrate management and leadership ability through building effective relationships with customers, supervisors, and team members.
Be proficient in each area of the restaurant to assist when necessary.
Follow inventory control procedures to reduce product loss.
Maintain cleanliness and organization throughout the restaurant.
Prepare food when necessary.
Check food quality and temperatures throughout the day to maintain Health and Safety regulations.
Ensure the security and safety of guests and team members through pro-actively following proper sanitation and safety procedures.
Follow proper procedures and guidelines for opening and closing the restaurant.
Identify back-ups in the kitchen and work with managers to re-organize when necessary.
Create and provide discipline to employee as needed and with approval from your Manager.
Enthusiastically supports decisions once made by Paradies Lagardère and management.
Open-minded to feedback.
Perform other duties as assigned.