Front of House Restaurant Manager at Puckett's in Nashville

Essential Responsibilities

• Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Maintain compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

Quality & Service

• Promote a welcoming atmosphere and provide responsive, friendly, and courteous service to all guests.
• Ensure food and products are prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Investigate and resolve complaints regarding food quality, service, or accommodations.

Operations

• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintain food and equipment inventories and keep inventory records.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

Financial

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

Team Management

• Direct hiring, assignment, training, motivation and termination of personnel.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Continually strive to develop staff in all areas of managerial and professional development.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Fill in for fellow employees when needed to ensure guest service standards and efficient operations.

Additional

• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

Essential Qualifications

• Be 21 years of age or older.
• Have reliable transportation to and from work.
• Must pass the federally mandated E-verify process.
• Must have an Alcoholic Beverage Commission (ABC) serving permit.
• At least 2-year experience in Front of House Operations and/or experience as an Assistant Manager in the food and beverage industry preferred.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to work weekend and evening shifts.

Essential Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Excellent communication skills for dealing with diverse staff.
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.