Front of House Manager

Job Summary

Summary: As a Dining Services Manager I, you will manage a team of food service professionals and will be responsible for the overall service in the main dining room as well as special functions. Additionally, you will assist with maintaining interdepartmental relations and integrating the dining service department with the facility plan of operation.

Essential Duties and Responsibilities

• Oversees dining services operations of a small to medium volume location.
• Interacts with customers and resolves customer complaints in a friendly and service oriented manner.
• Aids in profit and loss and budgeting as it pertains to this account.
• Works with the Chef and management team in creating menus and providing top quality food.
• Aids in the responsibility for all food service-related activities and be primarily involved in meal services in a seated dining room setting; including quality improvement, sanitation, infection control and all facility-related activities.
• Aids in the rollout of new culinary programs in conjunction with marketing and culinary team.
• Aids in the preparation of quarterly reports for client presentation.
• Communicates with the culinary department to ensure the food programs reflect the vision of the company.

Qualifications

• 2 years of food service supervisory or lead experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Waited table and catering experience is preferred.
• Possess general hospitality knowledge and interest in sustainability and sustainable food practices.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• ServSafe Certification is preferred.
• Associate’s degree is preferred.