Front of House Manager

Union Joints•Ann Arbor, MI

2d•Onsite

About The Position

The Front of House Manager directs and oversees the restaurant’s front-end activities in accordance with standardized policies to provide efficient, friendly service and profitable operations. The role includes managing staffing, purchasing and inventory use, supervising service and facility upkeep, maintaining records and reports, and supporting customer satisfaction and restaurant operations. The position is based at Union Rec in Ann Arbor.

Requirements

High school diploma, GED certificate, or demonstrated reading and math skills sufficient to read manuals and prepare required computer reports.
Previous restaurant experience.
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 meet the physical demands of the position, including standing for the entire shift and occasionally lifting or moving up to 75 pounds.

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 the use of food and beverages 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 employee morale.
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 proper food preparation; address equipment engineering matters involving cost, installation, and maintenance.
Participate in training on standardized policies and confer weekly with the General Manager about restaurant operations.
Maintain sales and cash receipt records, including assigned accounting, budgeting, credit policy, and banking matters.
Provide regular, accurate computerized reports of operations to the General Manager as assigned.
Adjust the floor plan or help perform other employees’ duties, such as cashier, server, or cook, when unexpected absences or increased 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’s cleanliness and security.
Perform other work-related duties as assigned.