Manager

Front of house managers have a mind for customer experience and service, as well as great people and leadership skills. There are no licensing or certification requirements, but employers value a bachelor’s degree and prefer one to two years of restaurant management experience.

• Hires and trains restaurant staff.
  
  

• Organizes and oversees the staff schedules.
  
  

• Conducts performance evaluations that are timely and constructive.
  
  

• Handles discipline and termination of employees in accordance with restaurant policy.
  
  

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
  
  

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
  
  

• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
  
  

• Ensures compliance with alcoholic beverage regulations.
  
  

• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
  
  

• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
  
  

• Maintains sales records and tracks cash receipts.
  
  

• Prepares and submits operations reports and other documentation requested by the operations manager.
  
  

• Performs other duties as assigned.
  
  

• Point of Sale System Experience – front of house managers are responsible for cash transactions, including refunding customers, providing discounts, and comping items, which requires proficiency with the restaurant’s POS system
  
  

• Organizational Skills – front of house managers often juggle many responsibilities at a time, so top-notch organizational skills and prioritization skills are critical for running successful shifts
  
  

• Training – as the front of house manager leads staff onboarding, experience teaching or training new staff is preferable
  
  

• Leadership Skills – it’s the job of a front of house manager to keep staff on task, motivated, and focused. They also resolve staff conflicts and customer’s concerns
  
  

• Management – hiring, firing, training, and disciplining staff is the front of house manager’s responsibility, so they must have strong managerial skills
  
  

• Customer Service – dedication to providing excellent customer service and improving the customer experience are important qualities
  
  

• High school diploma or equivalent required.
  
  

• Previous restaurant experience required; management experience preferred.
  
  

• Ability to traverse all parts of the restaurant quickly.
  
  

• Prolonged periods standing and moving quickly throughout the establishment.
  
  

• Must be able to lift 25 pounds at times.
  
  

Insurance and Benefits offered to full time employees