What are the responsibilities and job description for the Restaurant Manager position at BCC ROLLING OAKS LLC?
Restaurant Manager FOH
Job Summary:
The Front of House (FOH) Manager is responsible for overseeing the daily operations of the restaurant's front-of-house, ensuring excellent customer service, staff management, and overall guest satisfaction. This role requires strong leadership, problem-solving skills, and the ability to create a positive and efficient work environment.
Key Responsibilities:
Guest Experience & Customer Service:
- Ensure an exceptional dining experience for all guests by maintaining high standards of service.
- Address and resolve guest complaints in a professional and timely manner.
- Monitor and improve customer satisfaction through feedback and service adjustments.
Staff Management & Leadership:
- Recruit, hire, train, and supervise FOH staff, including servers, hosts, and bartenders.
- Create and manage staff schedules to ensure adequate coverage.
- Conduct regular performance evaluations and provide coaching to improve staff performance.
- Lead pre-shift meetings to communicate daily specials, service expectations, and goals.
Operations & Efficiency:
- Oversee the cleanliness and organization of the dining area, bar, and entryway.
- Ensure compliance with health and safety regulations.
- Collaborate with the kitchen and bar teams to ensure smooth service flow.
- Monitor inventory levels of FOH supplies and coordinate orders as needed
Financial Responsibilities:
- Assist in budgeting, forecasting, and controlling FOH labor costs.
- Monitor daily sales and ensure accurate cash handling and reporting.
- Suggest strategies to increase sales, such as upselling techniques and special promotion.
Marketing & Community Engagement:
- Support marketing initiatives, such as social media promotions and special events.
- Build relationships with customers to encourage repeat business and loyalty.
- Represent the restaurant at community events when required.
Qualifications & Skills:
- Previous experience in a supervisory or management role in a restaurant.
- Strong leadership and team-building skills.
- Excellent communication and customer service skills.
- Ability to handle high-pressure situations with professionalism.
- Knowledge of restaurant POS systems and reservation software.
- Understanding of health and safety regulations in the hospitality industry.
Working Conditions:
- Must be able to work evenings, weekends, and holidays as needed.
- Ability to stand and walk for extended periods.
- Must be able to lift up to 25 lbs. when necessary.
Compensation & Benefits:
- Competitive salary based on experience.
- Bonuses or performance incentives.
- Employee meal discounts.
- Health benefits
- Opportunities for growth within the company.
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT
REASONABLE ACCOMMODATION. THIS DOCUMENT DOES NOT CREATE AN EMPLOYMENT CONTRACT, IMPLIED OR OTHERWISE, OTHER THAN AN “AT WILL” EMPLOYMENT RELATIONSHIP.