Front of House Manager

Heirloom Group•Orem, UT

4d•Onsite

About The Position

Heirloom Restaurant Group is a restaurant brand management company with more than 10 brands and continually growing. We are a collection of individuals who care and work together each day to create meaningful experiences. https://www.heirloomgroup.com We do not believe it is unusual to have life changing experiences while breaking bread with others and we have made it our mission to see that it happens much more regularly. We recognize we come from our local community and thus are ultimately responsible to our friends, families, neighbors and associates. We take this seriously. We focus our time and energy on finding those who share our values and creating partnerships that are mutually beneficial. Ours is not the job to fiddle with the bounty that our farmers and producers bring to us but rather to allow its inherent beauty to shine through. Doing so in spaces that are comfortable and nurturing sets the stage for those meaningful experiences to happen. We cook food, we run restaurants and we love what we do.

Requirements

Proven experience in front of house team management.
Able to set and keep to budgets.
Strong verbal and written English communication skills.
Knowledgeable in use of Google Docs and Sheets, Square, HR software, Canva.
Ability to make strategic decisions and lead a diverse team.
Flexibility to work evenings, weekends, and holidays.
Must work 25 hours a week on the floor, leading the team.
This is on location position, with no possibility off remote work.

Responsibilities

Operational Leadership: In partnership with the Head Chef, lead the front of house, ensuring efficient and effective daily operations.
Oversee daily schedule, payroll, daily recordkeeping for the front of house restaurant staff.
Develop labor budget and sales goals for front of house.
Work with marketing to drive customer traffic and increase revenue.
Prepare regular reports for management, outlining performance metrics and strategic recommendations.
Staff Management: Be able to work in and train all front of house positions--server, host, busser.
Recruit, train, and supervise front of house staff members.
Foster a positive work environment, promote teamwork, and ensure staff adherence to company policies.
Ensure compliance with local, state, and federal regulations, including health and safety standards.
Manage licensing requirements and inspections to maintain legal operations.
Menu Development & Food Quality: Support Head Chef in menu development and roll out.
Monitor pricing of menus based on cost analysis.
Ensure instore menus are professional, accurate and clean; ensure online menus are accurate.
Keep food sold to brand standard.
Implement and enforce health and safety regulations to ensure a clean and safe dining environment.
Customer Service: Greet customers with a friendly and welcoming attitude.
Provide excellent customer service by answering questions, offering assistance, and processing orders accurately.
Address customer concerns or issues related to orders, payments, or service.
Collaborate with senior management to resolve more complex problems.
Cash Handling: Handle cash, credit cards, and other forms of payment accurately.
Provide change to customers and process transactions in accordance with established procedures.
Follow cash handling policies and procedures to prevent discrepancies.
Adhere to security measures to safeguard against theft or fraud.
Complete end-of-shift procedures, including balancing cash registers and preparing reports.
Secure cash and close out the POS system accurately.