FOH Manager

6 days ago

Olney, United States Salt and Vine Full time $60,000 - $70,000

*Urgent Hire*

Position: FOH Manager (FT)

Position Overview:

The FOH Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees.
In addition, they oversee the inventory and ordering of supplies, optimize profits and ensure that guests are satisfied with their dining experience.
The FOH Manager reports to the General Manager and Service Director.

ESSENTIAL FUNCTIONS:

Primary responsibilities include:

Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Financially Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Work with Corporate office staff for efficient provisioning and purchasing of supplies.
Must be ServSafe certified and Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational Responsibilities:

Ensure that proper security procedures are in place to protect employees, guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision-making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and when necessary, termination of employees.
Prepare schedules and ensure that the restaurant is staffed for all shifts.

Qualifications:

Must possess a valid driver's license.
Must be eligible to work in the United States.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Hours may vary if the manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
Ability to perform all functions at the restaurant level.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

Experience level:

Restaurant type:

Shift:

Weekly Day Range:

General Manager