Shift Manager

Schulte Hospitality Group•Indianapolis, IN

12h•Onsite

About The Position

Schulte Hospitality Group is seeking a Front of House Manager responsible for managing the day-to-day operations of the restaurant, including the selection, development, and performance of employees. Additionally, the Front of House Manager will assist the General Manager with optimizing profits and ensuring that guests are satisfied with their dining experience, maintaining cleanliness, execution of special events, and maintenance.

Requirements

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence/emails, and procedure manuals in a timely fashion.
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
Strong communication, and leadership skills.
Ability to manage in a diverse environment with a focus on food quality and customer satisfaction.

Nice To Haves

College degree is preferred, Bachelor or Associates of Science degree in Hotel/Restaurant Management is desirable OR 2-3 years in a related position with experience and/or training; or equivalent combination of education and experience

Responsibilities

Oversee and manage the day to day operations of the restaurant and be able to make proper decisions on matters of importance.
Assist the General Manager with hiring, training, coaching, recruiting, discipline, and performance reviews. Must communicate requested pay increases, vacation time for personnel for approval.
Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all areas at all times.
Responsible for ensuring that staff financials and personnel labor is controlled based on scheduling and business levels. Enforcement of staff being on time, and in accordance with company policies and procedures.
Enforce and/or develop standards and service levels to increase sales and minimize costs, including beverage, supply, utility, and labor costs.
Responsible for maintaining the inventory of plate ware, glassware, and small wares, and communicating ordering necessities to the General Manager.
Collaborates with other management personnel to plan marketing, advertising and special restaurant functions.
Responsible for all aspects of the dining room. This includes but is not limited to: managing and scheduling of dining room staff, ordering FOH supplies, overseeing the dining room and the bar operations
Ensures uniform quality and presentation of the restaurant.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Makes regular inspections of all service-related stations to ensure proper quality and safety.
Maintains a positive guest experience with effective communication of all guest recovery situations used as an opportunity to learn and develop training procedures; while documenting such occurrences in a nightly log.
Investigates and resolves complaints concerning food quality and/or service.
Exercises portion control for all items served.
Ensures proper equipment/facility maintenance.
Enforces and maintains set forth systems within Bertuca Hospitality Group.
Enforces policies and procedures that enhance and measure the quality of food and service.
Performs other related duties as directed by the General Manager.
Responsible for adhering to company Appearance Standards.
Consistent productivity, follow health codes, provide a safe working environment for all staff while maintaining impeccable personal hygiene as well as a high standard of work ethic in the workplace.