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Front of House Manager

2 months ago

Albuquerque, United States Nexus Brewery + Restaurant Full time
Job DescriptionJob DescriptionBenefits:
  • Bonus based on performance
  • Company parties
  • Dental insurance
  • Employee discounts
  • Free food & snacks
  • Health insurance
  • Opportunity for advancement
  • Paid time off
  • Training & development
  • Vision insurance


Job Summary: Assist with overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Essential Functions and Responsibilities: NOTE: Nexus Brewery may unilaterally change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following:

  • Understand and carry out all Nexus policies, checklists, and standards.
  • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service.
  • Ensure that all food is served according to the restaurants recipes, portioning, and cooking standards.
  • Achieve company objectives stated in the scorecard. (Food sales, alcohol sales, ratings, labor, membership sales, and voids)
  • Responsible for training and mentoring employees.
  • Create a positive and productive working environment.
  • Present sales goals/ ratios to FOH team members each quarter using Nexus 1:1 check in format. (Appetizer sales, dessert sales, membership sales, tip percentage, and voids)
  • Train each FOH team member on how to follow the 10 Steps of Service.
  • Balance store cash petty cash, tip outs, server check outs, and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make weekly deposits on or before Tuesday at 5pm, and keep the store well stocked on cash/change.
  • Keep FOH adequately staffed; make employment and termination decisions.
  • Fill in where needed in the FOH/BOH incase of staff shortage/ call outs.
  • Continually strive to develop your staff in all areas of training, managerial, and professional development.
  • Prepare shift logs, personnel forms, reports, and schedules.
  • Complete weekly FOH inventory on Sundays or before 11am on Tuesday mornings.
  • Scan invoices into the accounting system each day they are received.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule FOH labor at 6%. Ensure that all FOH positions are staffed as needed and labor cost objectives are met.
  • Work with marketing team to provide information, specials, events, beer releases, internal newsletter creation, customer newsletter creations.
  • Be knowledgeable of restaurant policies regarding personnel. Administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

  • Perform other duties as assigned.


Required Qualifications (includes education, skills, and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Minimum high school graduate, or equivalent
  • 21 years of age
  • Three or more years of previous supervisory experience preferred in the food service industry.
  • Management skills including giving direction and delegating responsibilities.
  • Must possess basic math skills and can operate cash register and/or POS system and count back change.
  • Excellent communication skills (verbally interacts with management, servers, team members and guests)
  • Knowledge of safe food handling and sanitation standards
  • Knowledge of restaurant front and back of the house operations
  • Must have excellent organizational skills.
  • Must have excellent verbal and written communication skills.
  • Excellent guest service skills
  • Knowledge of workplace safety procedures
  • Must be able to pass a criminal background check.



Needed Attributes:



  • Dependable, multi-task, personal leadership, good communication
  • Able to work with a diverse group of people, team player.
  • Ability to motivate and lead a restaurant team.
  • Ability to prioritize and plan work activities and use time efficiently to complete work in a timely manner to meet deadlines.


Working Conditions and Physical Effort: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Restaurant environment

Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.

Work normally performed in a hot, damp environment.

Exposure to heat, cold and some chemical exposure

  • While performing the duties of this job, the employee is regularly required to talk or listen.
  • This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment.
  • The employee frequently is required to use hands or finger, handle, or feel objects, tools, or controls.
  • The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
  • Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
  • The employee is frequently required to stand and walk (majority of shift)
  • The employee must frequently lift and/or move up to 50 pounds.
  • The noise level in the work environment is usually loud.
  • Position requires working 40-45 hours per week.