Front of House Restaurant Manager at Puckett's in Nashville

A Marshall Hospitality • Nashville, TN

1d • Onsite

About The Position

Puckett's Restaurant in Nashville is hiring a qualified Front of House Manager to join our team in Nashville, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, and Scout's Pub.

Requirements

• Be 21 years of age or older.
• Have reliable transportation to and from work.
• Must pass the federally mandated E-verify process.
• Must have an Alcoholic Beverage Commission ( ABC ) serving permit.
• At least 2-year experience in Front of House Operations and/or experience as an Assistant Manager in the food and beverage industry preferred.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to work weekend and evening shifts.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Excellent communication skills for dealing with diverse staff.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.

Nice To Haves

• At least 2-year experience in Front of House Operations and/or experience as an Assistant Manager in the food and beverage industry.

Responsibilities

• Oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs and ensure that all are followed and completed on a timely basis.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages.
• Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to.
• Investigates and resolves food quality and service complaints.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintain food and equipment inventories and keep inventory records.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Direct hiring, assignment, training, motivation and termination of personnel.
• Assess staffing needs and recruit staff.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Fill in for fellow employees when needed to ensure guest service standards and efficient operations.
• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Take dining reservations.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Benefits

• Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company.
• Two weeks paid vacation per fiscal year, available after 6 continuous months with the company.
• Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate.
• Eligibility to participate in the company's employee health benefits program which includes Medical , Dental and Vision Insurance stated 60 days after hire, plus the first of the month Short-Term Disability Insurance, which includes Paid Maternity Leave.
• 50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages.
• 50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel.
• Discounted rates available for catering services for all of our affiliated restaurants.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed