Restaurant Manager - Bear Mountain

Annual salary: 70,000.00 USD

About the role

The Front of House Manager assists the Director of Food & Beverage in all aspects of day-to-day floor management, including food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. The role involves cultivating a team environment that provides exceptional customer service while ensuring front-of-house staff perform at a consistently high level. The Front-of-House Manager motivates employees, instills accountability, and drives success.

Responsibilities

• Oversees front-of-house staff to ensure guest satisfaction within the unit.
• Receives direction from the Director of Food & Beverage and assists in the overall management of the unit's operations.
• Schedules daily work assignments for all front-of-house staff, assigning specific jobs and spot-checking to ensure standards are met.
• Assists in recruiting, supervising, training, scheduling, disciplining, reviewing, and directing front-of-house staff.
• Assists the Director of Food & Beverage with all accounting policies, records, and procedures.
• Responds to customer inquiries and resolves customer complaints.
• Maintains and ensures a safe facility environment, including standards for maintenance and upkeep of restaurant areas, wait stations, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Notifies the Director of Food & Beverage of all unusual events, circumstances, or other safety or quality control issues.
• Represents the company in a professional and positive manner at all times.
• Maintains and enhances the company's image when interacting with clients, guests, associates, and vendors.
• Performs opening and/or closing management procedures.
• Facilitates smooth communication between front-of-house staff and the kitchen.
• Maintains awareness of safety issues and reports them immediately to the Director of Food & Beverage.

Requirements

• High School Diploma or GED required; Bachelor's or Business Degree preferred.
• At least 3 years of experience in related management required.
• Food Safety Certified a plus.
• Demonstrated knowledge of food safety and sanitation.
• Ability to interact with a wide variety of people.
• Strong organizational and coordination skills; ability to work well as a team leader and problem-solve.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Knowledge and ability to use common business software applications such as Microsoft Office.
• Ability to operate a point-of-sale (POS) system, handle monetary transactions, and manage end-of-day deposits.
• Ability to obtain and maintain TIPS certification.

Physical and Mental Requirements

• Moving about on foot to accomplish tasks, including frequent movements within the unit.
• Bending, lifting, carrying, reaching, or extending arms and hands above shoulder height frequently in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire workday and climb steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in, and grill areas.
• Reading and writing work-related documents in English.
• Clear speech recognition and clarity, including understanding and speaking English with customers and coworkers in a fast-paced environment.
• Constant communication and receipt of verbal communication with other employees.
• Physical presence at the job site is essential to perform job duties.
• Ability to work evenings, weekends, and holidays as required.

Equipment Used

• Standard commercial cooking machinery and utensils (e.g., pots, pans, fryers, stove).
• Typical office equipment (e.g., computer, fax, telephone, copier, scanner).