Front of House Manager - Newaygo, United States - Northern Trails Bar & Grill

Description

Job Description:
Front of House Manager

Reports to:
General Manager, Owners


Direct Subordinates:
All team members working in FOH or related to FOH service


Summary of Position:

The Front of House Manager (FOH Manager) is responsible for all Front of the House functions, including, but not limited to, delegating assignments, filling in for absent employees, and ensuring customers have a pleasant experience in the establishment.

They must work long or irregular hours while multitasking and being able to think clearly in emergencies. The FOH Manager is responsible for the recruitment, selection, and training supervision of service staff members.

It is expected that the FOH Manager will take responsibility for setting the expectation for all FOH team members to work together to maximize our productivity.

The FOH Manager is also responsible for the speed and accuracy of the team and its production. The FOH Manager must be able to work effectively without supervision and demonstrate leadership in order to motivate others.

The FOH Manager is 100% responsible for ensuring that company standards are upheld including satisfactory appearance of served food, service staff is operating efficiently, cleanliness standards are met, policies are being enforced, and profit is being optimized for the company while providing the best experience possible for customers.

Customer service duties for a FOH Manager include taking complaints and greeting customers.

The FOH Manager is physically present on the restaurant floor and in the kitchen to monitor the quality and timeliness of the service and the food.

The Floor Manager must also ensure the restaurant complies with local health and safety codes for eating establishments.

The FOH Manager also assumes aspects of the roles of Bartenders and Servers (_see

Job Description:
Bartender &

Job Description:
Server)_


Duties & Responsibilities:

• This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success: quality service
• Knowledge of craft beers, liquors, wine and food is critical
• Must demonstrate as well as train staff on superior customer service skills
• Set the example for all FOH members to follow: complete your sidework to entirety, be punctual, follow rules and guidelines, maintain a positive attitude
• Perform the duties of a bartender when needed to be present for those shifts; complete paperwork or miscellaneous managerial duties on site during business hours (with the exception of communicating with staff members)
• Responsible for the safety of our employees and customers
• Inform the General Manager or Owner of necessary repairs to equipment in the front of the house
• Interview, hire, supervise and sign off on training, and discipline of all FOH staff
• Communicate restaurant policies to the staff
• Schedule labor for hostes, bartenders, and servers as required by anticipated business activity while ensuring that all positions are staffed properly when and as needed while meeting labor cost objectives
• Adjust and cover schedules as needed
• Be present during peak dining hours
• Be prepared to aid staff in all areas
• Place advertisements for events and available positions
• Advertise special menu items
• Address complaints with customers in person and via social media
• Ensure a sense of urgency from all service staff members at all times
• Implement, assign, and monitor daily cleaning and sidework duties and schedules
• Ensure the above listed duties are being performed
• Evaluate performance of all service staff members, with a focus on constant improvement
• Hold employees accountable for upholding company policies, procedures and standards
• Ensure cleanliness in all areas of FOH
• Manage day to day operations
• Monitor employee breaks and arrival/departure times
• Identify and solve problems as they arise
• Enforce core values
• Improve performance
• Maintain structure
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, or procedures
• Monitor and log product waste
• Manage inventory and rotation as well as product storage standards
• Attends all scheduled employee meetings and brings suggestion for improvement
• Coordinate with large reservations regarding special requests or requirements
• Organize reservations on holidays and other occasions
• May be responsible for preparing daily tills, as well as verifying the correct funds have been received for the previous business day
• May be required to service/stock Lottery equipment as necessary
• Address all void, comp, service and performance issues with the appropriate staff members and investigate any pertinent concerns
• Attend management meetings and offer ideas for improvement

Qualifications & Requirements:

• Organizational skills and ability to prioritize daily ta