Front of the House Manager

JINYA Ramen Bar•Charleston, SC

About The Position

Our FOH Manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. They provide daily guidance and motivation to all team members, specifically front of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to service and hospitality standards. The FOH Manager acts as our liaison between our guests and our operations team, leading our team and setting the example.

Requirements

Minimum 2 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace restaurant experience
Outstanding and professional verbal and written skills; with strong ability to multi-task.
Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence
Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations
Ability to work well under pressure
Capable of conducting and assessing restaurant inventory
Must have knowledge of restaurant systems, including but not limited to ALOHA, or other POS systems; knowledge of MS Office ; able to add, subtract, multiply and divide in all units of measures, using whole numbers, common fractions and decimals.
Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission. Exceptional organization and leadership skills
Must be dependable and reliable
Must be 21 years of age or older
Experience working in a multi-cultural environment
Ability and willingness to work flexible hours, including weekends and holidays
High School Diploma preferred, preferably College is a plus
Be able to write and speak English, preferably Spanish is a plus
Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates

Responsibilities

Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen and restaurant setting
Ensures and manages restaurant cleanliness, specifically the front of house area. Responsible for all aspects of front on house safety and beverage/food preparations
Ensure all team members are adhering to food safety preparations and executions
Responsible for development and daily operations of the front of house team members, supporting and leading both front and back of the house, and execute excellent food and service quality controls
Manages service and hospitality standards by consistently monitoring and reviewing all aspects of service and hospitality, through utilizing the steps of service
Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in service/hospitality. Controls beverage cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Orders and reviews beverage supplies, ingredients and other bar items in a timely and cost-effective procedure. Maintains inventory levels and conducts inventory with management team. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition and delivers are performed in accordance with our receiving policies and procedures
Create schedules for front of house team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Oversees, schedules and reviews necessary repairs and maintenance on as needed on all front of house equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following company’s preventative maintenance programs
Coordinates daily front and back of the house operations with restaurant team members, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs
Appraises front of house team member’s performance and continuously provide feedback to improve service and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies
Responds efficiently and accurately to any guest complaints and corporate communications
Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs
Trains, develops and manages current and new front of house team members on safety, beverage recipe adherence and service/hospitality standards. Cross-train qualified team members to expand the operational efficiency of all shifts
Ensures all aspects of the front of house operates effectively and efficiently, and our guests receive the best dining experience
Embraces, understands and executes the Company mission, values, vision and culture
Completes other managerial tasks as needed or assigned