Executive Front of House Director

4 weeks ago


Baltimore, Maryland, United States Thames Street Oyster House Full time

Company Overview: Thames Street Oyster House is an esteemed dining establishment located in a historic rowhome on 4 levels. The restaurant boasts a second-floor kitchen, seating out front on Thames Street, as well as a back patio.

Estimated Salary: $55-65k per year based on experience

Job Description: As a leader in front-of-house operations and service, the successful candidate will be responsible for ensuring exceptional quality products and services are delivered to every guest. This includes leading and motivating staff, maintaining restaurant functionality, and managing floor plan and reservation platforms during service.

Required Skills and Qualifications:

  • Passionate knowledge of restaurants and willingness to learn about food and wine
  • Poise, good writing and communication skills, and natural attention to detail
  • Able to motivate and effectively communicate with staff to improve performance
  • Skillful in dealing with high-pressure situations and intense restaurant environments
  • Excellent leadership skills and positive motivational outlook
  • Mutual respect, passion, and work ethic essential for success with peers and staff

Benefits:

  • Closed all holidays and summer/winter breaks
  • Employer-paid health benefits package, employee assistance program, and 401k (coming soon)
  • Two weeks paid vacation to start, three weeks starting in year two, possible biannual bonuses, and competitive compensation
  • Set schedule, major dining discounts, sick pay, and 45-hour maximum full-time work week

Responsibilities:

  1. Onboard and train new staff members in FOH positions
  2. Manage scheduling and employee communication via 7Shifts
  3. Monitor, manage, and purchase all FOH supplies
  4. Manage service, including overseeing floor plan and reservation platform/maintenance, front door/host stand during service, special requests, takeout/delivery orders
  5. Constantly monitor kitchen progress/efficiency during service
  6. Respond to and resolve guest issues and grievances in a timely manner
  7. Spend service on the floor, updating raw bar menu, evaluating food and beverage quality, points of service, general accuracy and execution, and performance of individual staff members
  8. Participate in manager meetings, lead daily pre-shift meetings, and create a daily sheet of specials and other necessary culinary or operations information for the team
  9. Program the POS for service, monitor time clock, calculate and enter tip distributions and declarations
  10. Open and/or close the restaurant, complete daily paperwork, balance safe, emails, and requests, maintenance, and other assigned tasks as necessary


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