At Jacobs Northwest we are a entertainment venue that also operate as a restaurant during some of the rvents

The front of house manager oversees all operations at a restaurant (except for the kitchen). This individual shapes a restaurant-goer’s experience by maintaining the dining room’s appearance, hiring and training quality staff, and ensuring good customer service.

Job Duties

• Interview and hire for a restaurant’s bar and waitstaff. Ability to develop a specialized hiring process to meet a restaurant’s needs.

• Manage the training of the servers, bartenders, hosts, and bussers to meet the specific needs of the restaurant.

• Supervise Upkeep of Guest Areas by directing staff to attend to messes or accidents as well as personally assisting in cleanup.

• Responsible for shift planning using the scheduling systems to assign waitstaff based on anticipated demand. Ability to direct staff to handle unexpected situations and customer concerns throughout a shift as needed.

Skills and Qualifications

• Proficiency with restaurant Point of sale systems, including refunding customers, providing discounts, and comping items.

• Organizational skills, able to juggle many responsibilities at a time.

• Training experience to lead staff onboarding

• Leadership skills to keep staff on task, motivated, and focused.

• Conflict resolution skills to manage staff conflicts and customer’s concerns

• Management experience in hiring, firing, training, and disciplining staff.

• Customer service skills dedicated to providing excellent customer service and improving the customer experience.

Working at Jacobs Catering

• No strict dress code