Front of House Restaurant Manager

Brigantine Restaurants•San Diego, CA

5d•$65 - $75

About The Position

FOH Restaurant Manager Job Summary The FOH Manager will oversee and manage the daily operations of the restaurant. About the Brigantine Family of Restaurants: Family-owned and operated since 1969, we at The Brigantine Restaurants attribute our success and longevity to our outstanding employees and managers. We pride ourselves on a culture built on our team approach & guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive. The Brigantine, Inc. currently has over 20 restaurants across numerous concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, and Portside Coffee & Gelato, The Fish Market, & Top of the Market.

Requirements

A minimum of 2 years current experience in a full-service restaurant.
An ability to anticipate guests' needs and respond appropriately with a sense of urgency.
Honesty, integrity, & professionalism.
Strong coaching skills with a proven ability to motivate & develop team members.
A passion for hospitality & commitment to guest service!
Organizational skills and ability to adapt quickly to any situation.
A strong desire to continue developing themselves.
Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences.
A flexible schedule - able to work a combination of days, nights, weekends & holidays.

Responsibilities

Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Coordinate daily Front of the House and Back of the House restaurant operations.
Organize and supervise shifts.
Handles customer complaints, resolving issues in an efficient and hospitable manner.
Hires & trains FOH restaurant staff.
Train new and current employees on proper guest service and hospitality.
Appraise staff performance and provide feedback to improve productivity.
Ensure compliance with sanitation and safety regulations.
Ensures compliance with alcoholic beverage regulations.
Contributes to controlling costs via labor, food, and beverage cost controls.
Conducts daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards.
Organizes and oversees employee schedules.
Maintains & ensures accurate daily payroll and financial information.
Performs other duties as assigned.