Front of House Manager

Union Joints•Clarkston, MI

19d

About The Position

The Front of House Manager directs and oversees front-end restaurant activities in accordance with standardized policies to provide efficient, friendly service and profitable operations. The role includes managing staff, supplies, customer service, restaurant operations, records, and reports. The manager may also assist with other employees’ duties when needed and perform opening and closing tasks. This position reports regularly to the General Manager about restaurant operations. The work takes place in a restaurant environment and involves standing for the entire shift, frequent movement and handling of objects, and occasional lifting or moving of up to 75 pounds. The employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, extreme cold, water, sanitation solutions, and food products. Noise is usually moderate to high. Reasonable accommodations may be made for individuals with disabilities.

Requirements

High school diploma, GED certificate, or sufficient reading and math skills to read manuals and prepare computer reports as required.
Previous restaurant experience required.
Willingness to work evenings and weekends as required.
Excellent customer service skills.
Strong communication skills to train and motivate employees.
Strong time-management skills and accuracy to handle varied duties and prepare reports on schedule.
Ability to stand for the entire shift; frequently stand, walk, sit, stoop, bend, shake, stir, pour, and reach; and occasionally lift or move up to 75 pounds.
Required vision abilities include close vision, distance vision, and ability to adjust focus.

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 morale among employees.
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 ensure food is cooked properly; 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 assigned records of sales and cash receipts, including related accounting, budgeting, credit policies, and banking methods.
Provide regular, accurate, computerized operations reports to the General Manager as assigned.
Adjust the floor plan or assist with duties of other employees, such as cashier, server, or cook, when unexpected absences or extra volume require it.
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.