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Front of House Manager

3 months ago

Boone, North Carolina, United States Lost Province Brewing Company Full time
Job DescriptionJob DescriptionBenefits:
  • Bonus based on performance
  • Competitive salary
  • Dental insurance
  • Employee discounts
  • Health insurance
  • Paid time off
  • Training & development
  • Vision insurance

JOB TITLE | Front of House Manager
EMPLOYMENT STATUS | Full-Time Exempt
POSITION REPORTS TO | Director of Operations

Lost Province Brewing Co. is a destination restaurant located in historic downtown Boone, NC. We serve
authentic and innovative craft beer and savory wood-fired fare. Lost Province is a family-owned and
operated business that is committed to our community, environment, and employees and strives above
all to provide an experience of gracious hospitality for all of our guests. The position comes with
benefits including Paid Time Off, Sick Leave, and Health Insurance.

General Responsibilities
1. Work to provide an experience of gracious hospitality to all guests.
2. Manage Day to day-to-day operations in Front of House
3. Ensure that the following five restaurant goals are achieved:
  • Food & Employee Safety
  • Food & Service Quality
  • Food & Service Consistency
  • Improvement in Food and Service Quality
  • Employee Training and Development
Restaurant Operations, Policies & Procedures
1. Serve as liaison between BOH and FOH management and staff
2. Coordinate weekly meeting times with FOH management to promote effective communication.
3. Coordinate efficient service between FOH and BOH
4. Troubleshoot issues related to service with FOH and BOH management
5. Facilitate pre-shift meetings at the beginning of each shift in collaboration with FOH
management.
6. Communicate company policy changes and changes to the Employee Handbook with staff
7. Handle and document all guest accidents/incidents per Company Policy
8. Report any maintenance issues/requests to the DO
9. Assist with opening and closing procedures as needed, and ensure other management complies
with opening and closing procedures
10. Adhere to and enforce all company policies and procedures, including the dress code, personal grooming, smoke breaks, and cell phone use.
11. Be involved and contribute during management team meetings
12. Monitor and respond to social media reviews, use for staff training as needed
13. Enforce Company Policy and Procedures per Employee Handbook
14. Enforce Reservations/Wait List Policy
15. Ensure that all sanitation standards are met for Food Handling and Safety per Health Code
16. Ensure that the FOH and bathrooms are clean, sanitary, and safe at all times
17. Enforce FOH Daily Chores completed correctly
18. Enforce Opening and End of Day Closing Procedures
19. Recommend and Develop new Policy and Procedures related to FOH

FOH Operations
1. Keep FOH management and staff up to date with current promotions, daily specials, 86 items,
large parties, events, and operational concerns
2. Work with FOH Assistant Managers to develop and maintain Points of Service to use as a training
resource and evaluation tool for service staff.
3. Assist FOH Assistant Managers with updating the Special Menu, Dessert Menu, Beer/Wine Menu
4. Update POS menu items and prices as needed
5. Troubleshoot POS issues and report problems to the DO and/or CEO
6. Assist FOH Assistant Managers and staff with voids, comps, discounts, and other POS-related
needs.

Personnel
1. Supervise, train, and motivate all staff with the goal of providing gracious hospitality to our
guests
2. Assist with FOH human resources including hiring, promotions, demotions, and terminations
3. Complete weekly staffing schedule for FOH staff with input from General Manager and DO
4. During shifts in which no FOH Assistant Manager is scheduled, manage staff scheduling issues including employee tardiness and call-outs.
5. Monitor FOH staffing levels and make cuts and call-outs as necessary to reduce overall labor costs, or call in additional staff as needed during peak business times.
6. Provide support and direction to FOH staff to ensure success during service
7. Foster trust and team building with FOH staff and engage staff in healthy problem-solving
8. Incentivize good work performance and positive attitudes.
9. For minor work performance issues, address the concern with the employee, and document the incident.
10. Should a work performance problem continue, discuss the incident(s) with the other FOH management, document, and take appropriate disciplinary action including verbal warnings, written warnings, and possible termination.
11. For non-work-performance incidents (i.e. attitude, personality conflicts, etc.), address the concern, document, and take appropriate disciplinary action including verbal warnings, written warnings, and possible termination.
12. Delegate tasks to be completed including cleaning and side work and hold FOH staff accountable Staff Development
1. Identify and provide ongoing staff development and training, including training relevant to safe
food handling, upselling, and points of service
2. Maintain personal knowledge by completing in-house training and readings
3. Plan bi-weekly staff social events.

Inventory
1. Complete Wine, Cider, and Coffee Inventory at least weekly
2. Oversee the ordering of wine, cider, liquor, and coffee
3. Work with the BOH and FOH Management to complete End of Month Inventory for the restaurant before the start of business day on the first of each month

Other FOH Duties as Needed
  • Front of House Management Expectations
  • FOH Managers should work 40 hours in typical weeks
  • On floor while managing
  • Assist where needed
  • Touch every table
  • Sign Off on Opening or Closing Chore Lists to ensure all chores done satisfactorily, inside and outside
  • Cut staff based on level of business
  • Work behind bar if bartender cut, including end of day checkouts
  • Cover table service if you need to cut servers
  • Ensure phone answered
  • Let staff know if you are taking a break and who is available for discounts, etc.
  • No standing idle, keep list of things that can be done during quiet periods
  • Enforce End of Shift Beer Policy and make sure all shift beers entered into POS
  • Make sure these chores are completed prior to opening:
  • Adjust lighting when we open including spots on sculptured wall and balcony
  • Sweep patio each morning (hard to see at night)
  • Litter and cigarette butt clean up patio area, parking lot and sidewalk in front of Lost Province up to
  • corner
  • Put out tongs for lemons/limes
  • Menu Updates
  • Daily Specials
  • Lunch Menu
  • Main Menu
  • Chalk Board
  • POS Updated