Front of House Hourly Manager

Blue Plate Restaurant Company•Bloomington, MN

3d•Onsite

About The Position

The Front of House Hourly Manager is responsible for leading by example, organizing, energizing, developing, and leading a diverse work group with BPRC’s Mission Statement and Core Values as guiding principles. This role involves creating a culture of Passionate Hospitality, running great shifts, assisting in hiring and training, communicating effectively, identifying and correcting issues, and seeking sales opportunities. The Manager is also responsible for the development of hourly team members through coaching, mentoring, and providing feedback. Financial accountability includes understanding Profit & Loss statements, budgets, financial reporting, inventory, and cost management, particularly Prime Costs (labor, food, beverage) and Controllable Costs. The Manager will develop and implement marketing initiatives, assist in employee training, and be involved in the hiring process, focusing on individuals with a natural ability to care for guests. Facility maintenance, including sanitation, equipment checks, and exterior/interior cleanliness, is also a key responsibility. The Manager will work closely with culinary teams to ensure adherence to Executive Team expectations and guidelines, and uphold ServSafe guidelines. This position requires a minimum of 40 hours per week, including nights, weekends, and holidays, and the ability to perform all restaurant functions, including delivery. Physical demands include prolonged standing, bending, stooping, twisting, lifting up to 40 pounds, and repetitive hand/wrist motion. The role involves working with hot, cold, and hazardous equipment, and operating various office equipment.

Requirements

Knowledge of computers (MS Office experience and Google Platform a plus).
Proficient in food planning and preparation, purchasing, sanitation, security, and company policies and procedures.
Must have reliable transportation.
Must agree to background check.
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment.
Operates phones, computers, fax machines, copiers, and other office equipment.
Active Listening skills.
Reading Comprehension skills.
Speaking skills.
Critical Thinking skills.
Monitoring skills.
Social Perceptiveness skills.

Nice To Haves

College degree is preferred.
Bachelor of Science degree in hotel/restaurant management is desirable.
ServSafe Certification recommended.

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group guided by the Mission Statement and Core Values.
Create a culture, atmosphere, and environment of Passionate Hospitality.
Run great shifts using great people and creating relationships with guests.
Assist in hiring great people and not compromising standards.
Train and uphold team members to company standards.
Communicate clearly and effectively with team members and management.
Identify opportunities and take swift action to correct behavior.
Always look for sales opportunities.
Develop and mentor hourly team members through coaching, mentoring, development plans, and feedback.
Measure and document team members' successes and opportunities.
Ensure the store is a profitable operation by understanding and impacting P&L statements, budgets, financial reporting, inventory, and costs (Prime Costs, Controllable Costs, Non-controllable Costs).
Develop and implement productive schedules to meet budgeted labor percentages and manage numbers daily.
Develop and implement marketing initiatives in alignment with brand standards, including in-store promotions, community involvement, off-site events, media involvement, and social media.
Assist the General Manager in the training of all employees, ensuring training processes are in place, including orientation, department-specific training plans, FOH alcohol compliance, and initiative integration.
Hire hospitable people for both FOH and BOH using available tools and resources, focusing on candidates who fit the brand's hospitality, appearance, and enthusiasm.
Maintain the entire facilities of the store, ensuring cleanliness and consistent operation, including sanitation, equipment maintenance, and exterior/interior upkeep.
Work closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.
Hold all team members (FOH & BOH) accountable for adherence to expectations.
Provide feedback to Chef on food quality and BOH sanitary practices.
Uphold all ServSafe guidelines for both FOH and BOH.