Front of House Manager
About The Position
Ken and Elaine Spinato opened their first pizzeria after moving from Chicago to Phoenix with their infant daughter Nicole in 1974. Within a year, their son Anthony was born. Over the next 40 years, Spinato's grew through word-of-mouth thanks to our authentic Italian flavors and family atmosphere. Every guest was (and still is) treated like a member of the family, focusing on the guest to provide the food and the ambiance that inspired a family legacy. The role of the Front-of-House Manager (FOHM) is to maintain a professional demeanor and image, as this is a customer facing job. This position is responsible for managing multiple projects and responsibilities at once, providing stellar guest service, and motivating and inspiring staff to perform to the best of their abilities.
Requirements
- Two to three years of restaurant management experience preferred
- Possess a current Serv-Safe Certification, or be able to obtain one upon hire/promotion
- Knowledgeable regarding food, beverage and room service techniques.
- Strong working knowledge of point of sale system, employee time edits, and cashier close-outs.
- Knowledge of PNL / labor, sales, food cost
- Familiarity with all positions in the restaurant and be able and willing to fill those positions when needed.
- Ability to lift up to 50 lbs.
- Ability to listen effectively, to speak and write English clearly.
- Self-motivated, organized, fast and even-tempered.
- Strong attention to detail a must.
- Pleasant personality to effectively deal with guests; questions and service, and to contribute to the overall atmosphere of teamwork with fellow employees.
- Ability to quickly deliver quality product while under pressure.
- Possess excellent leadership, communication and interpersonal skills.
- Ability to identify, address and resolve conflict.
Responsibilities
- All Front of House employee schedules
- Interviewing for Front of House candidates
- Completing Front of House inventory
- All Front of House training
- Conducting Front of House staff meetings
- Ordering/receiving
- Opening/closing restaurant as schedule dictates
- Completing payroll/inventory in absence of the General Manager
- VCD/DSR
- Acting as the General Manager during his/her absence
- Conducting Front of House employee performance reviews, and in a timely manner
- Acting in a leadership role for all Front of House staff-leading restaurant staff in service period
- Conducting/maintaining all Front of House cleaning and sanitation
- Alcohol Management
- Cash Management
- Acting as a liaison for Front of House staff
- Office organization
- Keeping all needed forms and checklists printed
- Addressing guest complaints and effectively and appropriately diffusing situations
- Fulfilling all functions as required by accounting-financial responsibility (Comps/Voids)
- Performing additional duties as requested by the General Manager
Benefits
- Paid Time Off / Paid Holidays Off / Paid Volunteer Time Off
- 401k Benefits with 100% (up to 4%) company match (after 1 year of service)
- Paid health insurance (75-85% of premium for medical / 100% of dental/vision)
- Employee Reimbursements (up to $750 each year) (after 6 months of service)
- Work between 45-50 hours a week
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
