Front of House Restaurant/Hospitality Manager - FS-MD-23021

As a leader in senior living care, Masonic Homes Kentucky knows its services are only as good as the people delivering them. That’s why Masonic has created a work environment where employees are valued and supported both on the job and personally. Along with flexible schedules,  Masonic’s perks include a reduced cost Verizon phone plan, free TARC passes, competitive benefits package, employee assistance program and uniforms. Join a team of Passionate People INSPIRING LIVES.

 Masonic cares about the well-being of our employees. We provide easy access to programs and resources to help with mental health, work, and life challenges. We believe in creating an inclusive culture supported by reducing workplace stress and fostering a healthy environment.

Job Summary:

In this exciting Front of House Restaurant/Hospitality Manager role, you will provide leadership to our front of house server team; ultimately ensuring exceptional resident experiences. You will manage operations, maintain high standards of service, and maximize profitability for the Front of House operations.

 Responsibilities:

·        Manage the front of house server team by fostering a positive work environment and promoting teamwork among staff.

·        Oversee daily operations of the FOH. 

·        Create and manage staff schedules including PTO requests and unplanned absences.

·        Conduct performance evaluations and provide feedback to employees, to include accountability and disciplinary action when deemed necessary.

·        Hold regular in-services and training sessions with staff to ensure excellence in customer service and table-side service.

·        Interview, hire, train and supervise staff including managing temporary staffing.

·        Handle resident complaints and resolve issues promptly and effectively.

·         Implement strategies to enhance resident satisfaction.

·        Plan and oversee events for Corporate Communication and Marketing Teams.

·        Coordinate with vendors, clients, and internal teams to ensure successful events.

·        Manage logistics, budgets, and timelines for each event.

·        Set up/tear down event spaces and ensure linens are laundered for events.

·        Develop and implement operational policies and procedures to ensure smooth functioning.

·        Monitor inventory levels, order supplies, and manage budgets.

·        Oversee alcohol ordering, inventory, and payment for distributors.

·        Coordinate logistics and budgetary constraints relevant to Sitex Linens for each Community.

·        Develop and manage budgets to achieve financial targets.

·        Monitor revenue, expenses, profitability, and other KPIs (Key Performance Indicators).

·        Implement cost-control measures without compromising service quality.

·        Ensure compliance with industry regulations, health, and safety standards. Address any issues related to safety or regulatory requirements promptly.

·        Conduct regular inspections to maintain quality standards and cleanliness.

 Requirements:

·        2 years’ food service experience with knowledge of volume preparation, catering for private parties and banquets, decorative buffets, and special events.

·       2 years minimum of proven leadership and management experience

• Proven experience in hospitality management or a similar role.

·        High school diploma or equivalent.

·        Strong leadership, communication, and interpersonal skills.

·        Knowledge of industry trends, regulations, and best practices.

·        Certification in hospitality management, food service or relevant training programs, and ensuring staff maintain core competencies related to FOH service.  

·        Excellent customer service and problem-solving abilities.

·        Ability to work under pressure and handle multiple tasks efficiently.

·        Proficiency in hospitality software and Microsoft Office Suite, specifically Excel and Microsoft Teams.

·        Ability to effectively communicate with residents, guests, employees, and supervisors.

·        Ability to plan and direct the work of others.

·        Flexibility to be able to work irregular working hours: evenings, weekends, holidays, and for pre-planned special events.

·        Required to fill staffing holes for each restaurant on a regular and consistent basis.

·        Ability to stand/walk for approximately 75% of the day.

·        Ability to lift and move up to 35 lbs.