Front of the House Manager

SUMMARY

Responsible for the daily operations of all front-of-the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations.

WORKING CONDITIONS/PHYSICAL EFFORT

Food services, Office environment

QUALIFICATIONS

• Ability to lead/manage others
• Proficient in English written and verbal communication skills
• Able to inspire and develop staff
• Able to collaborate and build teams
• Demonstrated customer service skills
• Possesses flexibility to work in a fast-paced, dynamic environment
• Able to deliver a high-quality dining experience
• Thorough knowledge of food quality standards, safe food handling practices, and HACCP procedures
• General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs
• Must have a valid drivers license with 3 years of a positive driving record.

EDUCATION & EXPERIENCE

• Associate's degree foodservice management or related field; or an equivalent combination of education and experience required
• Bachelor's degree in Culinary Arts preferred
• 2 years of supervisory experience in high-volume foodservice operations required

WORK HOURS

Full Time, Exempt
Sunday - Saturday, hours vary (mostly afternoon, PM hours), rotating weekends

SALARY STRUCTURE

Pay Grade 5 (Hiring Range $50,461.00 to $66,851.00 annually)