Front of House Manager

Union Joints•Clarkston, MI

26d•Onsite

About The Position

The Front of House Manager directs and oversees front-end restaurant activities in accordance with standardized policies to provide efficient, friendly service and profitable operations. The restaurant serves Latin food with Asian influences and offers coffeehouse service, a bar, and full lunch and dinner service. The manager oversees staffing, purchasing, employee supervision, customer service, restaurant operations, records and reporting, reservations, catering, events, and marketing. The role includes opening and closing duties and may require helping with other employees’ duties when staffing shortages or business volume demand it. The position requires evening and weekend availability as needed and involves standing for the entire shift, frequent movement and handling of objects, and occasional lifting of up to 75 pounds. The work environment includes exposure to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, extreme cold, food products, and moderate-to-high noise.

Requirements

High school diploma, GED certificate, or sufficient reading and math skills 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 in handling varied duties and preparing reports on schedule.
Ability to stand for the entire shift and perform the stated physical demands, including 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 termination.
Purchase food and supplies and oversee food and beverage use to meet required dates and minimize waste.
Supervise food preparation, customer service, cleaning, repairs to the restaurant and grounds, and adherence to policies.
Promote cooperation, team spirit, and good morale among employees.
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-related engineering issues 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 operations reports to the General Manager as assigned.
Adjust the floor plan and assist with other employees’ duties, such as cashier, server, or cook, when needed due to unexpected absences or extra volume.
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 is clean and secure.
Perform other work-related duties as assigned.