Responsible for the smooth operation of all front-of-the-house functions; Ensures the proper opening/closing, accounting, reporting, and environmental procedures are followed.

Effectively communicates department and position-specific expectations to department team members.

Ensures consistency in the steps of service, proper menu knowledge, and adherence to customer service standards.

Responsible for managing department team members, creating staff work schedules, and training department employees in department standards, security procedures, inventory operations, and safe work methods.

Ensure all Front of House staff have or receive certified food safety and alcohol service training as required.

Mentors and coaches staff members on developing and improving skills.

Enforces department standards, policies, and team member expectations; Performs progressive discipline, coaches, and retrains department employees as required.

Follows and enforces company policies including uniform and grooming standards.

Verifies payroll hours for department personal.

Thoroughly checks all side duties of front-of-the-house staff.

Able to read, write, speak and understand English.

Able to learn all company training materials.

Able to work with minimal supervision and be self-motivated.

Act in a professional manner.

Strict attention to detail and follow through.

Excellent customer service, leadership, and supervisory skills.

Strong organizational skills.

Knowledge of food service standards.

Knowledge of front-of-the-house restaurant operations.

Knowledge of point-of-sale systems.

Must be of legal age to sell and serve alcohol

Knowledge of proper food handling, food storage, and sanitation procedures

Strong computer skills including MS Office (Word, Excel).

Proper and accurate money handling and cash counting skills.

Proper food handling, alcohol, or equivalent certifications or ability to obtain upon hire.

2 years of college education in a related field (Fine Dining Restaurant), or 3 years of front-of-house restaurant or hospitality-related work experience, or equivalent combination of work experience and education required.

At least one year of supervisory or management work experience required.

6 months wine service work experience preferred.

Fine-dining work experience or café style food service experience preferred.

Prior work experience with POS systems.