Responsibilities

• Oversee all front of house activities to ensure quality of service, making sure all guests feel welcome, comfortable, and receive prompt service.
• Observe all front of house interactions with guests and make improvements to systems as needed.
• Responsible for being very knowledgeable about the Ciderhouse menus, acting as the expeditor, and the liaison between front of house and back of house teams during service hours.
• Be able to explain in detail Wilson’s Ciderhouse’s concept and practices to employees and customers.
• Maintain a productive and enjoyable work environment for all staff. Build a strong relationship between the front of house and back of house teams.
• Step in to help front of house staff in the dining/bar areas when needed.
• Hire and train front of house staff.
• Make and implement employment and termination decisions for front of house staff.
• Staff dining room and bar appropriately to maximize sales and customer service; schedule front of house staff as required by anticipated business activity and make changes as needed.
• Allocate time to study service industry; stay up to date on restaurant service trends.
• Manage front of house labor costs to ensure the prime cost goal is reached.
• Oversee the bar and maintain bar costs to ensure the prime cost goal is reached.
• Work with the kitchen team to ensure sales goals are reached.
• Work with online and offline customer service to track feedback from customers and create a customer feedback database. Make improvements to customer service and dining experience based on feedback.
• Directly manage the reservation process to ensure all emails/phone calls receive a timely response.
• Pass along customer feedback to kitchen staff and work with the Chef to ensure quality of menu items.
• Complete inventory of all front of house supplies weekly and place orders as needed.
• Ensure that all products are received in correct quantities and conditions.
• Ensure that Wilson’s Ciderhouse opening and closing procedures are properly completed each day.
• Understand all Wilson’s Ciderhouse policies and enforce them when necessary.
• Fully understand and comply with all federal, state, county and municipal regulations regarding health, safety and labor requirements.
• Work with the marketing team to create engaging content for Wilson’s Ciderhouse; make basic, but regular contributions to the Wilson’s Ciderhouse social media marketing.
• Ensure all front of house space and equipment is well cleaned and well-maintained.

Qualifications

• Knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.
• Demonstrated interest in team management. Must be organized and able to communicate clearly with managers, kitchen, and dining room personnel, and guests.
• Possess basic math skills and have the ability to operate a POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 40 to 50 hours per week.

*Please note that the hourly pay includes tips.

Job Types: Full-time, Part-time

Pay: $18.00 - $28.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years
• 3 years
• 4 years
• 5 years
• 6 years
• 7 years
• 8 years

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• Evening shift

Weekly day range:

• Every weekend
• Weekends as needed

Work Location: In person