Front Of House Manager

604 Hospitality Group•Honolulu, HI

18d•$50,000 - $55,000

About The Position

The Front of House manager is responsible for the day-to-day operation and management of the restaurant. Additionally, they are responsible for training, supervising, and scheduling front-of-house staff as well as ensuring that the restaurant is providing excellent service to guests while adhering to company policies and procedures.

Requirements

Must be at least 18 years old.
2+ years of restaurant management experience is preferred.
Positive attendance and work performance record.
Extensive food and beverage knowledge.
Strong leadership, motivational, people, verbal, written, and communication skills
Customer service experience as a Manager
Excellent decision-making, communication skills, and strong time management skills
Experience using POS systems and cash handling.
Passion for food and restaurant industry
Familiar with restaurant and workplace safety policies and procedures.
Strong computer skills, including G-Suite (i.e. Docs, Sheets, Slides, etc.).
Ability to influence others and interact with all levels of the organization.
Organized and detail-oriented approach, including strong analytical and tactical execution.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
Ability to work extended hours, including weekends and/or holidays.
Must be able to lift and/or carry up to 20 lbs. occasionally.
Outstanding oral and written communication skills.
High energy, positive personality with a sense of urgency.
Strong organizational skills, can-do and positive attitude with the ability to prioritize, multi-task and meet deadlines and resolve issues effectively in a changing work environment.
Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
Must have the ability to stand and walk for extended periods of time.
Must have the ability to lift, stoop, and bend.
Must be reliable and punctual
Must be efficient and accurate with money and figures including cash management.
Must be able to pass food safety training.
Must be able to work flexible hours including evenings, weekends, and/or holidays.

Responsibilities

Coordinate daily operations
Manage a team of front-of-house staff including scheduling and training.
Assist in the interviewing and hiring of front-of-house positions.
Ensure high-quality service and full-time guest satisfaction during all hours of operation.
Ensure all quoted seating times are met and the waitlist is executed properly at the host stand.
Ensure kitchen ticket times do not exceed or violate company standards.
Maintain order and discipline in the restaurant during working hours.
Attend management training/meetings including leadership and HR management training.
Execute opening and closing duties to ensure they are completed correctly and that cleanliness and maintenance are maintained 100% of the time.
Responsible for daily deposits, and the correct operation of the POS systems.
Inventory and maintenance of par levels for front-of-house items as assigned.
Providing excellent customer service to guests and excellent leadership to all employees.
Gain working knowledge of sales goals, cost of goods sold, labor allotments, budget variance, inventory counts and all other reporting data as assigned.
Enforce and monitor all health, safety, and sanitation standards in accordance with company policy.
Handle/respond to guest complaints according to provided guidelines as needed.
Work closely in being responsive with all management team members including the Executive Team to provide seamless execution of operational service.
Perform all other duties as assigned including but limited to specific areas of responsibility assigned by AGM.