Restaurant - FOH Manager - Key West International Airport

Responsibilities

• Adhere to all MCA/Brand operating procedures and ensure they are adhered to by all shift supervisors and employees.
• Attend and contribute to management meetings as required.
• Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff.
• Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner.
• Record deliveries; receive and reconcile inventories with purchase orders.
• Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving.
• Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation.
• Suggest and implement strategies that can lead to increased revenue.
• Ensure all cash payments are received, recorded, and a receipt is provided to the customer.
• Ensure that an end of night report is completed to ensure correct recording of all transactions.
• Ensure that all cash items are balanced and accounted for daily.
• Cash handling of register, deposits, and safe.
• Ensure the restaurant, market, and bar are always kept to a high level of cleanliness.
• Document all waste, transfers to other locations, promotional stock, breakages, and spillages.
• Absent from busy periods when necessary.
• Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget.
• Assess employee/supervisor strengths and career development.
• Ensure that all staff are punctual and attired correctly.
• Meet with problem performers regularly and discuss/document areas of improvement.
• Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures.
• Work closely, and communicate with the GM to always ensure a smooth operation.
• Ensure all work is carried out in compliance with Health & Safety regulations.
• Communicate staff performance issues, training, and development needs to GM on a regular basis.
• Deal with complaints in an efficient and courteous manner.
• Communicate any service/guest issues to the GM.
• Perform any other duties as directed by the GM.
• Maintain a high level of service for all guests.
• Maintains total accountability including labor cost, budgets, and projections.
• Maintains food and beverage costs per budgetary standards.
• FOH/BOH repair, light bulb replacement, general organization, and cleanliness.
• Perform safety inspections and document results and shortfalls.
• Ensure all storerooms and loading areas are clean and always organized.

Qualifications

• Associate degree or equivalent in Hospitality, Business or Culinary Arts.
• Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants.
• Knowledge of marketing techniques and impact on business results.
• Experience in guest relations, negotiations, and complaint handling.
• Excellent verbal and written communication skills.
• Commitment to service of customers, staff, co-workers, and management.
• Demonstrated leadership ability; ability to lead by example.
• High integrity and honesty.
• High Work Ethic, passion, and commitment.
• Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays.
• Demonstrated coaching and development skills.
• Ability to train and delegate.
• Follow through and dependability.
• Adherence and modeling of all MCA policies and procedures.
• Knowledge and commitment to safety and food sanitation.