Front of House Hourly Manager

Blue Plate Restaurant Company Inc•Bloomington, MN

1h•Onsite

About The Position

The Front of House Hourly Manager is expected to lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership. This role involves organizing, energizing, developing, and leading a diverse work group with the company's Mission Statement and Core Values as guiding principles. The manager will create a culture of passionate hospitality, run great shifts, assist in hiring, train and uphold company standards, communicate effectively, identify and correct behavior, and look for sales opportunities. Additionally, the manager is responsible for the development of hourly team members through coaching, mentoring, development plans, feedback, and performance documentation. Profitable financial operations are key, requiring an understanding of P&L statements, budgets, financial reporting, inventory, and cost management (prime, controllable, and non-controllable costs). Productive scheduling and marketing initiative development are also crucial aspects of this role.

Requirements

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Office-experience and Google Platform a plus).
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation.
Must agree to background check.
ServSafe Certification recommended.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Speaking - Talking to others to convey information effectively.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Nice To Haves

Google Platform experience

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group.
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 people to company standards.
Communicate to team members clearly and effectively.
Communicate to GM and fellow managers clearly and effectively.
Identify opportunities and take swift action to correct behavior.
Always look for sales opportunities.
Coach and mentor team members.
Create and support development plans for team members.
Give and solicit consistent and constructive feedback.
Measure and document team members' successes and opportunities.
Understand Profit & Loss statements and what impacts them.
Understand the budget and how to impact it.
Understand financial reporting platforms (Daily Sales Reporting, Inventory).
Understand costs and how they impact financial statements, specifically for their department (Prime Costs, Controllable Costs, Non-controllable Costs).
Understand productive scheduling and write schedules to budgeted labor percentage.
Manage to budgeted labor numbers daily.
Review opportunities and take action to correct shortcomings.
Develop and implement marketing initiatives in alignment with store and company brand standards.
Identify opportunities for marketing initiatives.
Assist the General Manager in the training of all employees.
Ensure training processes are in place.
Uphold FOH Alcohol Compliance.
Assist in the selection of Department Trainers.
Ensure training materials (online and print) are utilized.
Implement and integrate initiatives (menu, policy, standards, execution/operations).
Strive to hire the best people using all available tools and resources.
Recruit using both traditional and non-traditional methods.
Pre-screen and interview all candidates using BPRC interview standards.
Select people who fit the brand (hospitality, appearance, enthusiasm).
Create personnel files and communicate documentation requirements.
Maintain the entire facilities of the store, ensuring cleanliness and consistent operation.
Maintain standards of cleanliness through daily cleaning company and employee standards.
Perform thoughtful consistent maintenance checks on all equipment.
Possess base knowledge for the functions of all equipment.
Follow all safety & sanitation standards, including Health Department guidelines.
Maintain an eye-appealing exterior, ensuring the back dock is cleaned daily, flowers are watered regularly, snow removal is timely, and garbage/debris is swept continuously.
Keep all employees on task with cleanliness responsibilities throughout their shifts.
Work closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.
Understand and support Executive Team initiatives.
Hold all team members (FOH & BOH) accountable for adherence to expectations.
Converse and coach on a daily basis.
Give feedback to Chef on food quality and BOH sanitary practices for food handling cleanliness.
Uphold all ServSafe guidelines both FOH & BOH.