Front of House Manager

Union Joints•Clarkston, MI

13h•Onsite

About The Position

Our kitchen takes something from one culinary continent and smashes it into another: Latin food that speaks with an Asian accent. Conceived at the markets and landing here on Main Street. Running out of a old mechanic’s station, combining two separately functioning garages to create our restaurant and Coffeehouse. Business bustles inside and out along the downtown Clarkston strip. Patrons can pop in for house-roasted and brewed pour-over coffee, pastries and juices while others saddle up to the bar for full kitchen service, drinks and margarita sloshies. The main restaurant dining room offers table, booth or counter seating for full lunch and dinner service or to grab a taco and a sack of homemade donuts hot out of the fryer. The Front of House Manager is responsible for front-end management to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Requirements

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required
Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
Strong communication skills to train and motivate employees
Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

Responsibilities

Handling all staffing responsibilities, including hiring, training, scheduling, and terminating
Purchasing food and supplies and overseeing use of food and beverages within required dates and with a minimum of waste
Supervising staff in terms of food preparation, customer service, cleaning, repairs to restaurant and grounds and policy adherence
Promoting cooperative effort, a team spirit, and good morale among employees
Delivering excellent customer service including personally greeting and seating guests as needed
Resolving complaints from customers in a polite, friendly manner
Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment
Participating in training about standardized policies and conferring weekly with General Manager about restaurant operations
Maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods as assigned
Providing regular, accurate, computerized reports of operations to General Manager as assigned
Adjusting floor plan and/or helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume
Management of reservations, catering and event planning where applicable
Responding to customer and community interests to develop marketing and advertising
Performing opening and closing duties as assigned to ensure cleanliness and security of Joint
Performing other work-related duties as assigned