Front of House Manager

Mike Anderson's Hospitality Group•Gonzales, LA

10d•Onsite

About The Position

Mike Anderson’s Seafood – Gonzales is seeking a Front of House Manager (FHM) to lead and manage their Front of House and Events Service Teams. As a key leader in this family-run business, the FHM will be an ambassador of the company's culture and vision, ensuring excellence in both guest and team member experiences. This role requires a dynamic, hands-on leader with an ownership mentality, focused on driving results and contributing to the company's growth. The FHM will oversee all restaurant operations except for the kitchen, with a strong emphasis on team leadership, operational efficiency, and guest satisfaction.

Requirements

High School Diploma or General Education Degree required.
ServSafe certification.
Responsible Vendor Training.
Valid Driver's License.
3-5 years of experience.
Demonstrate progressive career responsibilities and have held similar duties in prior work experiences.
Proficient with Microsoft Office and other general computer systems.
Excellent interpersonal and organizational skills.
High-energy and creative.
Possess excellent guest service and sales skills.
Effective in delegating responsibility appropriately.
Ability to work in a high-volume and fast-paced environment.
Ability to think outside of the box.
Hold yourself to the highest standards of integrity.
Commitment to team member and guest satisfaction.

Nice To Haves

College Degree preferred.

Responsibilities

Lead and manage Front of House and Events Service Teams.
Oversee all restaurant operations except for the kitchen.
Act as an ambassador of the company culture and brand.
Ensure excellence in guest and team member experiences.
Identify and set priorities, ensuring staff alignment.
Provide support to the service team to foster a sense of belonging.
Emphasize the team's role as the communication point between the brand and guests.
Encourage, recognize, and promote greatness within the team.
Communicate effectively, listen constructively, and resolve conflict.
Listen for feedback, concerns, and insights.
Maximize operational systems for company success.
Collaborate with the management team for seamless operations.
Hire, teach, hold accountable, and retain team members.
Ensure training programs for all FOH/Event positions are used effectively.
Motivate and engage the team to maximize results.
Uphold the highest standards to ensure the company vision is met.
Oversee disciplinary or staffing/human resources actions in accordance with company policies.
Oversee day-to-day FOH, Events, and Service operations.
Create and maintain great service standards.
Hold team members accountable to operational and service standards of excellence.
Ensure proper uniform and appearance are maintained.
Maintain Front of House systems.
Manage labor.
Ensure opening and closing procedures are followed.
Ensure the restaurant is clean and properly maintained.
Drive guest satisfaction goals.
Exceed guest expectations.
Interact with guests, solicit feedback, and build relationships.
Manage budgets, P&L, POS, and cash handling.
Review sales and activity reports.
Complete required daily reporting accurately and timely.