Front of House Manager-Barrio

SUMMARY

Exciting opportunity for a new casual dining concept opening soon in Lexington, SC. We will be offering a very competitive salary and great benefits. We are looking for the right candidate to lead our service staff in our first South Carolina location. Responsible for managing service staff and restaurant operations including, but not limited to:

Check out what Barrio is all about here.

• Ensuring great food, service, and staff retention
  
• Maintaining high company standards
  
• Holding staff accountable
  
• Building strong teams
  
• Working hand in hand with the General Manager.
  

Everyone on the Barrio team needs to be positive, committed, trustworthy, and responsible.

This is a Full-time position with up to 50 hours per week expected.

Required:

• High school diploma or GED equivalent
  
• 21 years or older
  
• 2 years service management experience
  

Vision

To push creative boundaries using fresh, innovative recipes in everything we create. Barrio strives to continue to provide a high-energy, inclusive atmosphere in every neighborhood we serve.

Mission: TACOS
Team-work: Our taco family works together to create a fun, high-energy work environment.
Accountability: We hold ourselves accountable to show up for our taco fam, our community and ourselves, by continuing to positively push one another to grow together both personally and professionally.
Community: We work as a team to cultivate a strong serve of community within each one of our locations and provide value to the neighborhoods we serve.
Opportunity: We pride ourselves on growing our company from within and strive to continue to provide opportunities to grow within our taco family.
Service: We take pride in our exceptional, authentic, and one-of-a-kind service!

Barrio Taco is an equal opportunity employer

Job Type: Full-time

Pay: $48,000-52,000 per year

Shift:

• Day shift
  
• Evening shift
  
• Night shift
  

• Weekend availability required
  

Work Location: One location

Job Title: Assistant manager

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Handling all staffing responsibilities, including hiring, training, scheduling, and terminating
• Purchasing all food and supplies and overseeing use of food and beverages within required dates and with a minimum of waste

•  Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds

• Promoting cooperative effort, a team spirit, and good morale among employees
• Delivering excellent customer service including personally greeting and seating guests
• Resolving complaints from customers in a polite, friendly manner
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked, and prepared properly.

• Participating in training about standardized policies and conferring weekly with owner management about restaurant operations

• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods

• Providing regular, accurate, computerized reports of operations to owner management
• Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume

• Responding to customer and community interests to develop marketing and advertising
• Performing other work-related duties as assigned