Front of House Manager

Union Joints•Berkley, MI

About The Position

The Front of House Manager directs and oversees the front end of the restaurant in accordance with standardized policies to provide efficient, friendly service and profitable operations. The role includes staffing, purchasing, supervising restaurant operations, customer service, reporting, and supporting reservations, catering, events, and marketing where applicable. The manager participates in training and confers weekly with the General Manager about restaurant operations. The position may also require helping with other employees’ duties during unexpected absences or periods of high volume, as well as performing assigned opening and closing duties and other work-related tasks. The position requires standing throughout the shift and involves frequent walking, sitting, stooping, bending, reaching, and handling or feeling objects, tools, or controls. The employee may occasionally lift or move up to 75 pounds. The restaurant environment includes exposure to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, extreme cold, water, sanitation solutions, and food products. Noise is usually moderate to high.

Requirements

High school diploma, GED certificate, or demonstrated reading and math skills sufficient to read manuals and prepare required computer reports.
Previous restaurant experience required.
Excellent customer service skills and ability to treat patrons like family.
Strong communication skills to train and motivate employees.
Strong time-management skills and accuracy to handle varied duties and prepare reports according to schedule.
Willingness to work evenings and weekends as required.

Nice To Haves

Previous management experience preferred.
Successful completion of a progressive business management training program is helpful.

Responsibilities

Handle staffing responsibilities, including hiring, training, scheduling, and terminating employees.
Purchase food and supplies and oversee their use within required dates while minimizing waste.
Supervise staff in food preparation, customer service, cleaning, repairs to the restaurant and grounds, and adherence to policies.
Promote cooperation, team spirit, and good employee morale.
Provide excellent customer service, including greeting and seating guests as needed.
Resolve customer complaints politely and in a friendly manner.
Conduct daily inspections and periodic audits to check equipment safety and proper food preparation; address equipment engineering issues involving cost, installation, and maintenance.
Participate in training about standardized policies and confer weekly with the General Manager about restaurant operations.
Maintain sales and cash-receipt records and handle assigned accounting, budgeting, credit-policy, and banking-method responsibilities.
Provide regular, accurate computerized operating reports to the General Manager as assigned.
Adjust the floor plan or assist in other employees’ duties when needed due to unexpected absences or extra volume.
Manage reservations, catering, and event planning where applicable.
Respond to customer and community interests to develop marketing and advertising.
Perform assigned opening and closing duties to ensure the restaurant is clean and secure.
Perform other work-related duties as assigned.