Manager - Front of House

Duties & Responsibilities

• Oversee FOH operations to ensure a positive guest experience based on our Core Values
• Contribute to the hiring of team members
• Utilize leadership skills to train, coach, and motivate team members
• Ensure proper plate presentation
• Ensure the accuracy of daily reports, including server checks outs, sales reports, and inventory
• Maintain sanitary practices for food handling, general cleanliness, and restaurant maintenance
• Maintain professional restaurant image, including proper team uniforms and dress code standards
• Create and maintain team member schedules appropriately to control labor costs
• Ensure compliance with operational standards, company policies, laws, and ordinances
• Attends all scheduled team member meetings

Benefits

• Extensive training program and ability to grow within the company
• Health, vision, dental, and life insurance benefit options
• 401(k)
• Paid vacation and sick time
• Monthly meal allowance for our restaurants

Requirements

• At least two years of high-volume restaurant supervision experience
• Work 50-55 hours per week
• Stable and progressive work history; Strong work ethic
• Strong interpersonal and conflict resolution skills
• Willingness to work days/nights/weekends/holidays as required
• Able to effectively present information to customers and other team members
• Must have exceptional hygiene and grooming habits
• Food Handler Certification required

Physical Requirements

• Constant standing/walking
• Occasional stooping/kneeling
• Occasional pushing, pulling, lifting, or carrying up to 60 pounds
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant receiving detailed information through oral communication
• Constant talking, expressing, or exchanging ideas using the spoken word
• Consistent clarity of vision at near and/or far distances