Description

Essential Functions (*)

Manages FOH staff, including scheduling, performance, and work assignments while providing constructive feedback. Coordinates / Assigns activities of FOH personnel to ensure the highest level of service is being provided in a timely and courteous manner.

Provides ongoing training and professional development of staff members. Communicates with FOH Operations Manager. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc.

Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals.

Ensures the cleanliness of the Front of the House by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines.

Conducts Safety Trainings. Accommodates and special needs of the guests. Inspects dining room service stations for neatness / cleanliness, correct food signs, restocks food and condiment stations while avoiding contamination.

Direct team members on daily work assignments. Monitors the number of guests dining in the café to provide accurate cover numbers to chefs.

Oversee and manage stock / re-stock utensils, plates, glasses in the service area. Oversee and manage restocking of food and condiment stations while avoiding contamination.

Must be knowledgeable of food allergens. Proficient on Publisher or any software assign / provided by culinary team to create food signs.

Manage all Vacation requests to ensure the café is properly staff at all times. Oversees cleanliness and polishing of all small wares such as plates, cups, silverware etc.

Ensures all back up foods are properly label and properly stored to HACCP regulations Monitor small ware inventories and order replacement as needed Maintain an extensive floor presence to support FOH and back of the house staff.

Knowledge and Skills

Interpersonal and organizational skills. Excellent restaurant / hotel / catering managerial experience . Sense of urgency.

Excellent verbal skills. Excellent multi-tasking skills. Excellent customer service skills. Professional appearance. Ability to move throughout the café and kitchen.

Ability to wipe down tabletops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation.

Knowledge of safety and sanitation in the workplace. Ability to manage and lead a team.

Education and Work Experience

High school diploma or GED / Hospitality Management Degree. 3 years of experience in a food service operation and or customer service role.

Work Environment

The work environment for Front of House includes the following large kitchen environment elements and exposures.

Fast paced kitchen. High sense of urgency. Moderate to high noise level. Exposure to soap and cleaning solutions. Slippery / uneven surfaces may be encountered.

Requirements

Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement.

Physical Demands

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.

Constant handling of food, carts and cooking equipment. Constant use of hands while preparing food. Constant grasping of food and equipment.

Lifting and carrying constantly objects that weight less than 10 - 12 pounds. Frequently lifting and carrying objects between 21-30 pounds.

Occasionally lifting objects more than 40 pounds (items weighing over 40 lbs. must be carried by two people). Constantly reaching across surfaces, above shoulders and outward.

Frequently pushing and pulling loaded and unloaded carts. Good or correctable vision is required to safely perform all duties.

Frequent standing, walking, bending and twisting are required to perform cooking and food prep duties. Squatting and kneeling may be required.

Good balance required to safely perform all assigned tasks. Neck flexion and usage will be constant while performing assigned tasks.

Regularly sit and stand from chair up to 40 times a day.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.

We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.

Americans with Disabilities Act

Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

Last updated : 2024-05-18