Front of House Manager
About The Position
The Manager’s role is to plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits. Your duties and responsibilities include but are not limited to the following: Has a complete understanding of all food, beverage and service standards; ensures that all standards are met all the time. Manages all aspects of customer service. Holds all employees accountable for all service standards. Has knowledge of current labor laws, alcohol beverage laws and state wages. Adheres to monthly food plan and aids in educating staff about food plan. Responsible for FOH scheduling and posting in timely manner. Follows purchasing and labor budgets; and implements corrective action when there are variances. Understands, practices and enforces all administrative and security procedures. Conducts table and ticket audits for accuracy; implements corrective action if audit do not meet standards. Attends and participates in manager meetings. Conducts performance reviews. Audits employee files for accuracy and updates documents according to current government standards. Hires FOH staff according to Evviva’s hiring practices. Oversees all FOH training. Responsible for progressive disciplin. Has current ServSafe, Choke Saver and Tips certifications. Conducts ongoing training meetings to aid in educating employees of menu and product changes. Conducts daily pre-shifts. Assists chefs with daily line checks and ordering. Takes part in community events to help build business. Assists in monthly inventory procedures. Liquor/Beer/Wine Inventory and weekly ordering. Trimark Inventory and Ordering.
Requirements
- Complete understanding of all food, beverage and service standards.
- Knowledge of current labor laws, alcohol beverage laws and state wages.
- Current ServSafe certification.
- Current Choke Saver certification.
- Current Tips certification.
Responsibilities
- Plan and direct all employees to achieve an exceptional dining experience while maximizing sales and profits.
- Ensure all food, beverage and service standards are met.
- Manage all aspects of customer service.
- Hold employees accountable for all service standards.
- Adhere to monthly food plan and educate staff about it.
- Responsible for FOH scheduling and posting.
- Follow purchasing and labor budgets and implement corrective action for variances.
- Understand, practice and enforce all administrative and security procedures.
- Conduct table and ticket audits for accuracy and implement corrective action.
- Attend and participate in manager meetings.
- Conduct performance reviews.
- Audit employee files for accuracy and update documents.
- Hire FOH staff according to hiring practices.
- Oversee all FOH training.
- Responsible for progressive discipline.
- Conduct ongoing training meetings for menu and product changes.
- Conduct daily pre-shifts.
- Assist chefs with daily line checks and ordering.
- Take part in community events to help build business.
- Assist in monthly inventory procedures.
- Manage liquor/beer/wine inventory and weekly ordering.
- Manage Trimark inventory and ordering.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
