Summary/Objective

FOH Managers oversee the daily operations of a restaurant location. Their responsibilities include hiringand training employees, coordinating employee schedules, and ensuring company protocols are beingfollowed. They also plan menus, order supplies, manage budgets and resolve customer complaintsamong. The Restaurant Manager is the liaison between the restaurant employees and the corporateheadquarters or owners. They must submit reports, meet revenue goals and offer advice for how to runthe business most effectively.

Qualifications: 

1. Must speak Fluent English.

2. Must have a valid Driver’s License and a mode of transportation.

3. Must be 21 years of age or older.

4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry.

5. Must have a High School Diploma.

6. Must be available to work at least 20 hours a week.

7. Cannot have a Felony or Misdemeanor on record.

8. Must have two valid forms of identification that qualifies employee to work in the United States.

9. Must be able to lift 50 pounds.

Essential Functions 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essentialfunctions.

• Oversees the daily operations from ordering, purchasing, receiving, storage, and preparation of all food

products to guest relations, flow of business, and service standards.

• Oversees the flow of the business during business hours. Being active in all areas of the restaurant

(front desk, bar/lounge, kitchen, and main dining room) for the whole dining period. Walking the

building to ensure all areas of service are being met to company standards and course correcting when

needed.

• Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks,

reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and

troubleshooting variances.

• Responsible for all human resource related to the employees.

• Forecasting the need for product based on inventory counts

• Writes the schedules for at the FOH workgroups: Server, Bartender, Host, Busser, supervisors

• Participates in creativity of developing incentive programs, generating sales and marketing services.

• Ensures that all food products meet company recipe specifications for preparation and quality.

• Recognition of employees (coaching).

• Makes labor management decisions each shift

• Participates in interviews and selection of new employees.

• Assists in determining appropriate staffing levels.

• Orients and trains employees in proper work practices when they are hired and conducts and evaluates

retraining and refresher training.

• Monitors employees to assure that they are following established safety and infection control policies.

• Evaluates safe work practices in job performance reviews.

• Ensures that employees actively participates in all fire safety and disaster preparedness drills in a safe

and professional manner.

• Maintains safe working conditions and practices in the unit.

• Assures that meals are prepared and delivered on time and in acceptable quantity and quality.

• Provides necessary development and training to dietary aides to ensure meals are prepared and served in

accordance with established policies and procedures.

• Responds to oral and written feedback from customers on food quality and service.

• Monitors employees to assure they are following established safety and sanitary regulations and

procedures in the use of equipment and supplies.

• Prepares and compiles any necessary productivity reports, evaluations, studies, etc.

• Participates in team/manager meetings.

• Complies with all safety rules and regulations.

• Participates in continuing education opportunities for personal growth and development.

Competencies

• Communication Proficiency.

• Business acumen.

• Customer/Client Focus.

• Decision Making.

• Financial Management.

• Results Driven.

Work Environment

The performance of this position require exposure to the restaurant areas that require safety measures. For

the most part the employee will be exposed to ambient room temperatures, lighting and traditional

restaurant equipment as found in a typical environment.

Physical Demands

The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The

employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up

to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color

vision, peripheral vision, depth perception and ability to adjust focus.

Position Type/Expected Hours of Work

This position is full-time and regularly requires long hours, weekend work and holidays.

Required Education and Experience

College degree in a related field, i.e., business or hotel and restaurant management, preferred.

Preferred Education and Experience

3 years experience

EEO Statement

Spectrum Restaurant Management Group LLC provides equal employment opportunities to all employees and

applicants for employment and prohibits discrimination and harassment of any type without regard to race, color,

religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender

identity or expression, or any other characteristic protected by federal, state or local laws.

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.