SUMMARY:

The Front-of the-House Manager is responsible for the daily operation of all front-of the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations. The Manager leads by example and provides managerial to organize, direct, and coordinate human and physical resources for the efficient, well prepared, and profitable service of food and beverages. 

RESPONSIBILITIES:

Supervision: 

• Provides leadership to employees: sets performance expectations, communicates specific instructions and teaches procedures, with appropriate follow-through.
• Supervises employees to ensure a high level of efficiency, customer service, safety, and sanitation.
• Assesses staff training needs; researches and delivers appropriate training.
• Provides coaching and guidance to staff.

Operations: 

• Manages all aspects of front-of-the-house operations, including food production/presentation, customer service, training, safety, quality control, and financial management.
• Ensures all foods meet established standards for quality, presentation, temperature, and portioning; trains and supervises foodservice employees in accepted standards and practices.
• Promotes and practices safe work habits, identifying and resolving possible hazards.
• Directs and/or arranges for the maintenance and care of facilities, equipment, supplies, and materials.
• Assists in the planning and implementation of marketing, advertising, and special functions.
• Promotes the positive reputation of Dining Services and the University through effective public relations and communications with customers and staff.
• Maintains established health, safety, and service standards; follows approved sanitation codes and procedures.
• Operates and manages the point-of-sale system, following established cash handling procedures maintaining PCI compliance and confidentiality.
• Develops working knowledge of all front-of-the-house duties; fills in for any position as necessary.

Administration: 

• Schedules staff hours and assigned duties.
• Monitors food and labor records and review financial transactions to ensure accuracy.
• Prepares cash deposits in a timely, safe, and accurate manner.
• Maintains all required logs, records, and files.
• Creates required financial and related reports.

QUALIFICATIONS:

• General knowledge of effective management and customer service principles:
• Ability to exercise flexibility and work under pressure to meet deadlines in a fast-paced environment with frequent interruptions.
• Thorough knowledge of food quality standards, safe food handling practices, and HAACP procedures.
• General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs.
• Required: Must have a valid Driver's License and be able to produce a driving record with a minimum of 3 years of driving history in good standing

EDUCATION & EXPERIENCE:

• Associate degree in foodservice management or related field required or equivalent combination of education and experience; bachelor’s degree preferred.
• Minimum of 2 years of supervisory experience in high-volume foodservice operation.

WORK HOURS:

• Full-time, exempt position
• Varied days (Monday - Sun.), AM or PM shifts between 6AM and 10PM, rotating weekends (includes holidays); 7.75 hrs./day; 38.75 hrs./week (includes holidays)
• Periodic special events may require unique work hours, must be flexible

SALARY STRUCTURE:
Pay Grade 5 (Hiring Range $39,083.00 to $51,792.00 annually)

ABOUT UR:

At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There’s only one place like Richmond.

UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE