Pickled Fish Front of House Manager

Title: Front of House Manager

Location: Pickled Fish

Department: Front of House

Reporting Relationship: General Manager > F&B Director > FOH Manager

Supervisory Relationship: FOH Manager > Shift Leads > Hourly Staff

Job Summary

The Front of House Manager oversees the front of house operations of the Pickled Fish restaurant in Long Beach, WA, a seasonal vacation town on the Pacific Coast. They will manage the FOH in a busy restaurant and make sure that operations run smoothly while achieving labor and COG goals. The bar program has a focus on craft cocktails and the kitchen focuses on local cuisine while still offering options for those joining us on the coast looking for traditional coastal offerings. This role will manage staff and help to curate a positive and unique experience for hotel guests, visitors, and locals.

Duties Responsibilities 

• Controls day to day operations of FoH to ensure company goals are met

• Write FOH schedule and approve employee timesheets weekly for accuracy

• Identify hiring needs and facilitate ongoing training/team development

• Identify and communicate facilities needs/improvements

• Complete weekly Beverage Order and monthly Beverage Inventory

• Complete general ordering needs (office supplies, general supplies)

• Ensure proper inventory levels are being met

• Ensure high staff morale and strong teamwork 

• Work with managers and team to resolve any guest issues and find improvement areas to the guest experience 

• Implement ideas and strategy for increased revenue goals

• Execute and assist in meetings with staff and managers

• Understand and make changes to meet budget and revenue goals

Management Duties

• Work on property 30-45 hours per week

• Respond to work-related communications [Slack] in a timely manner each day you work

• Clearly and appropriately escalate and communicate issues through correct channels

• Be reasonably available to staff by phone

• Deescalate issues as they arise (staff and guests)

• Arrive on property on time and ready for your shifts

• At all times communicate in a respectful manner

Permission to Play Values These values represent the essential, non-negotiable behavioral standards required for every member of our team:

• Kindness - at the heart of our interactions is showing empathy, warmth, and thoughtfulness to make everyone feel welcomed and valued.

• Respect - valuing others' perspectives, time, and contributions. Showing consideration for guests, coworkers, and the community by upholding high standards, and handling all interactions professionally.

• Team Player - Collaboration is key to creating memorable guest experiences, so team members are expected to be cooperative, supportive, and reliable. Being a team player means pitching in where needed, celebrating others' successes, and contributing to a positive atmosphere.

• Willing to Learn - be open-minded, ready to improve your skills, embrace feedback, and seek opportunities to grow personally and professionally.

Qualifications 

• Strong organizational skills

• Strong leadership abilities 

• Ability to multitask and jump from strategy to operations

• Valid MAST certificate before start date

• Valid Food Handlers Card before start date

• Food and wine knowledge

• B Corp/sustainability understanding

• 5 years hospitality experience

• 2 years management experience preferred

• Hotel experience a plus