Front of House Manager

Blue Plate Restaurant Company•Bloomington, MN

4d•Onsite

About The Position

The Front of House Manager is responsible for leading by example in all areas, fostering a culture of passionate hospitality, and ensuring the smooth operation of the front of house. This role involves energizing, developing, and leading a diverse work group with the company's Mission Statement and Core Values as guiding principles. Key aspects include running great shifts, hiring and training staff to company standards, effective communication, identifying and correcting issues, and seeking sales opportunities. The Manager also plays a crucial role in the development of team members through coaching, mentoring, and providing constructive feedback. Financial accountability includes understanding Profit & Loss statements, budgets, financial reporting, inventory, and cost management (prime and controllable costs). Developing and implementing marketing initiatives, assisting with employee training, overseeing hiring processes, maintaining facilities (sanitation, equipment, health department standards, exterior and interior cleanliness), and collaborating with culinary teams on adherence to expectations are also core responsibilities. The role requires the ability to perform all restaurant functions, including delivery, and involves prolonged standing, bending, stooping, twisting, lifting, and working with various equipment.

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.
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

ServSafe Certification recommended.

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group with the company's Mission Statement and Core Values as guiding principles.
Create a culture, atmosphere, and environment of Passionate Hospitality.
Run great shifts using great people and creating relationships with guests.
Hire great people and do not compromise standards.
Train and uphold people to company standards.
Communicate clearly and effectively to team members and to the General Manager and fellow managers.
Identify opportunities and take swift action to correct behavior.
Always look for sales opportunities.
Responsible for the development and cohesiveness of hourly team members in his/her assigned department.
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.
Be accountable for the store being a profitable operation.
Understand the Profit & Loss statement and what impacts it.
Understand the budget and how to impact it.
Comprehend the financial reporting platform: Daily Sales Reporting.
Understand inventory.
Understand costs and how they impact the financial statements, specifically those related to his/her specific department (Prime Costs - labor, food, beverage; Controllable Costs - office supplies, marketing, training & education, printing; Non-controllable Costs - rent, insurance, salaried payroll).
Develop and implement productive scheduling, writing schedules to budgeted labor percentage, managing to those numbers daily, and reviewing opportunities and taking action to correct shortcomings.
Develop and implement marketing initiatives in alignment with store and company brand standards.
Identify marketing opportunities.
Assist the General Manager in the training of all employees.
Ensure training processes are in place, including welcoming orientation, department-specific training plans, FOH alcohol compliance, department trainers, and training materials.
Oversee initiative implementation and integration (menu, policy, standards, execution/operations).
Hire hospitable people for both FOH and BOH, selecting individuals who fit the brand (hospitality, appearance, enthusiasm).
Recruit using traditional and non-traditional methods.
Pre-screen and interview all candidates using company interview standards.
Create personnel files and communicate documentation requirements.
Work with the General Manager to 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 and possess base knowledge for equipment functions.
Follow all Health Department safety and sanitation standards.
Maintain an eye-appealing exterior and ensure the back dock is cleaned daily, flowers are watered, snow removal is timely, and garbage/debris is swept continuously.
Ensure all employees are 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 the Chef on food quality and BOH sanitary practices for food handling and cleanliness.
Uphold all ServSafe guidelines both FOH & BOH.