Front of House Manager

Front of House Manager

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.

The essential functions include, but are not limited to the following :

• 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

Minimum Qualifications (Knowledge, Skills, and Abilities)

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and / or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.