Front of House Manager
About The Position
An Award-Winning high-end members only restaurant is seeking a Front of House Manager. This person must have experience working in a fine dining restaurant or country club and have at least 2 years of FOH Manager experience. Essential Duties and Responsibilities include the following. Other duties may be assigned. Manage the day-to-day activities of the Service Staff while providing direction and assistance. Help resolve any questions, comments or concerns members have about GGC. Maintain alcohol inventory. Estimates food and beverage costs and requisitions or purchases supplies. Confers with Chef to plan menus and related activities such as dining room, bar, and event operations. Inspects food and food preparation to maintain quality standards and sanitation regulations. Investigates and resolves food quality and service complaints. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Manage deposits, petty cash and cash drawers in the restaurant. Manage open and closing duties. Work with Accounting on payroll for service staff and reporting of tips. Assist Service Staff and fill in as needed as food runner, hosting, restocking, server, bartender, dishwasher…etc. Resolve Service Staff challenges associated with scheduling, payroll, team cohesiveness. Recommends or approves inventory stock orders, budget, and expenditures. Supervisory Responsibilities Directly supervises the Front of House Associates. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Job Type: Full-time - Nights and Weekends Required!
Requirements
- Experience working in a fine dining restaurant or country club
- At least 2 years of FOH Manager experience
Responsibilities
- Manage the day-to-day activities of the Service Staff while providing direction and assistance.
- Help resolve any questions, comments or concerns members have
- Maintain alcohol inventory.
- Estimates food and beverage costs and requisitions or purchases supplies.
- Confers with Chef to plan menus and related activities such as dining room, bar, and event operations.
- Inspects food and food preparation to maintain quality standards and sanitation regulations.
- Investigates and resolves food quality and service complaints.
- Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
- Manage deposits, petty cash and cash drawers in the restaurant.
- Manage open and closing duties.
- Work with Accounting on payroll for service staff and reporting of tips.
- Assist Service Staff and fill in as needed as food runner, hosting, restocking, server, bartender, dishwasher…etc.
- Resolve Service Staff challenges associated with scheduling, payroll, team cohesiveness.
- Recommends or approves inventory stock orders, budget, and expenditures.
- Directly supervises the Front of House Associates.
- Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
