Front of House Manager

Blue Plate Restaurant Company Inc•Bloomington, MN

2d•Onsite

About The Position

The Front of House Manager is responsible for leading by example in all areas of restaurant operations. This role involves organizing, energizing, developing, and leading a diverse work group with a focus on the company's Mission Statement and Core Values. The Manager is expected to create a culture of passionate hospitality, run great shifts, hire and train staff to company standards, communicate effectively, identify and correct issues, and pursue sales opportunities. Additionally, the Manager is responsible for the development of team members through coaching, mentoring, and providing constructive feedback. Financial accountability includes understanding Profit & Loss statements, budgets, financial reporting, and cost management (labor, food, beverage, controllable, and non-controllable costs). Productive scheduling and marketing initiative development and implementation are also key responsibilities. The Manager assists the General Manager in training all employees, ensuring a welcoming orientation, department-specific training plans, FOH alcohol compliance, and the use of training materials. Hiring hospitable individuals who fit the brand is crucial, involving recruiting, interviewing, and selecting candidates. Facility maintenance, including sanitation, equipment upkeep, adherence to Health Department standards, and maintaining both the exterior and interior of the restaurant, is also a responsibility. Finally, the Manager works closely with the culinary team to ensure adherence to Executive Team expectations, provides feedback on food quality and BOH practices, and upholds ServSafe guidelines.

Requirements

College degree is preferred; a 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 food planning and preparation, purchasing, sanitation, security, and company policies and procedures.
Must have reliable transportation.
Must agree to a background check.
ServSafe Certification recommended.
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
Ability to work with hot, cold, and hazardous equipment.
Ability to operate phones, computers, fax machines, copiers, and other office equipment.
Active Listening skills.
Reading Comprehension skills.
Speaking skills.
Critical Thinking skills.
Monitoring skills.
Social Perceptiveness skills.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management
Google Platform proficiency

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group, guided by the company's Mission Statement and Core Values.
Create a culture, atmosphere, and environment of Passionate Hospitality.
Run great shifts using great people and creating relationships with guests.
Hire great people and uphold company standards.
Train and uphold team members to company standards.
Communicate clearly and effectively to team members.
Communicate clearly and effectively to the General Manager and fellow managers.
Identify opportunities and take swift action to correct behavior.
Always look for sales opportunities.
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.
Understand Profit & Loss statements and their impact.
Understand the budget and how to impact it.
Understand financial reporting platforms, including Daily Sales Reporting and Inventory.
Understand costs and their impact on financial statements, specifically prime costs (labor, food, beverage) and controllable costs (office supplies, marketing, training & education, printing).
Understand productive scheduling and write schedules to budgeted labor percentages.
Manage to budgeted labor numbers daily.
Review opportunities and take action to correct shortcomings in scheduling and labor costs.
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 a welcoming orientation and department-specific training plans.
Ensure FOH Alcohol Compliance.
Oversee Department Trainers.
Utilize training materials (online and print).
Implement and integrate initiatives such as menu changes, policy updates, and operational standards.
Recruit employees using traditional and non-traditional methods.
Pre-screen and interview all candidates using BPRC interview standards.
Select people who fit the brand's hospitality, appearance, and enthusiasm.
Create personnel files and communicate documentation requirements.
Maintain the entire facilities of the store, ensuring cleanliness and consistent operation.
Maintain standards of cleanliness through daily cleaning company and employee standards.
Perform consistent maintenance checks on all equipment and possess base knowledge of equipment functions.
Follow all safety and sanitation standards, including Health Department guidelines.
Maintain an eye-appealing exterior, ensuring the back dock is cleaned daily, flowers are watered, snow removal is timely, and garbage/debris is swept continuously.
Keep all employees on task with cleanliness responsibilities throughout their shifts.
Work closely with the Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.
Hold all team members (FOH & BOH) accountable for adherence to expectations.
Converse and coach on a daily basis with culinary staff.
Give feedback to the Chef on food quality and BOH sanitary practices for food handling cleanliness.
Uphold all ServSafe guidelines for both FOH and BOH.