Retail Dining FOH Manager

About the role

The Retail Dining FOH Manager oversees all front-of-house (FOH) a la carte service staff and is responsible for managing staff, coordinating with kitchen and inventory teams, and ensuring the facility is properly maintained.

Responsibilities

• Hiring, training, and scheduling staff
• Liaising with kitchen, inventory, logistics, catering, and marketing to ensure day-to-day operations are properly planned and executed
• Creating revenue-generating concepts
• Providing revenue and labor analysis
• Recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees
• Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures; identifying temporary worker requirements; engaging temporary agencies and supervising staff
• Maintaining fiscal year spreadsheets for a la carte operations; ensuring a spreadsheet for fiscal year revenue, and an itemized sales list for food, beverage, and alcohol is updated monthly
• Contributing information and analysis to functional strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, completing audits; participating in inventories; determining system improvements; implementing change
• Maintaining a safe, secure, legal, and healthy work environment by following sanitation, quality of food preparation and service standards and procedures; conforming to the regulations of the alcoholic beverage commission
• Ensuring client satisfaction; identifying current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements
• Investigating and resolving complaints regarding food, customer service, etc.
• Acknowledge, greet, and thank all members and guests in accordance with NABSD Retail Dining and Hospitality client service standards
• Confirming all FOH service staff are in proper uniform, presenting a clean and professional image
• Confirming reservations for The Alley restaurant and special events; ensuring all reservation emails and phone calls have been returned and recorded, and preparing restaurant seating assignments in accordance with reservations
• Communicating floor plans to include but not limited to setup of tables, chairs, linens, table settings, glassware, stanchions, etc., and ensuring the room/space preparation is accurate
• Assist FOH/BOH staff, and Retail Dining Supervisors (refilling drinks, delivering food, bussing tables, bar support, etc.)
• Participate and complete closing procedures by securing the facility in accordance with Standard Operating Procedure (SOP) guidelines and policies

Requirements

• Ability to obtain and maintain a security clearance – requires 18 years of age
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Full Time and Part Time employees serve a one-year probationary period
• U.S. Citizenship is required for Tier 3 Positions
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct