Restaurant Manager Bear Mountain

Compensation Amount: 70,000.00 USD Annual Job Summary: The Front of House Manager assists the Director of Food & Beverage in all aspects of the day-to-day floor management, including food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. In addition, the Front-of-House Manager assists in cultivating a team environment that provides exceptional customer service while ensuring all front-of-house staff members perform at a consistently high level. The Front-of-House Manager also works towards motivating employees, instilling accountability, and achieving results to drive success in the position. Job Description: ESSENTIAL FUNCTIONS Oversees front-of-house staff to ensure guest satisfaction within the unit. Receives direction from the Director of Food & Beverage and assists in the overall management of the unit's operations. Schedules daily work assignments for all front-of-house staff, assigning specific jobs and spot checking to ensure standards are met. Assists in recruiting, supervising, training, scheduling, disciplining, reviewing, and directing the front-of-house staff. Assists the Director of Food & Beverage with all accounting policies, records and procedures. Responds to customer inquiries and resolves customer complaints. Maintains and ensures safe facility environment including standards for maintenance and upkeep of restaurant area and wait stations, housekeeping, sanitation, dress, cash control, and employee hygiene. Notifies the Director of Food & Beverage of all unusual events, circumstances, or other safety or quality control issues. Represents the company in a professional and positive manner at all times. Maintains and enhances the company's image when interacting with clients, guests, associates, and vendors. Performs opening and/or closing management procedures. Facilitates a smooth line of communication between front-of-house staff and the kitchen. Maintains awareness of safety issues, and report them immediately to the Director of Food & Beverage. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/GED required. Bachelor's or Business Degree preferred. At least 3 years of experience in related management required. Food Safety Certified a plus. Demonstration of knowledge of food safety and sanitation. Demonstrated talent for interacting with a wide variety of people. Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Knowledge and ability to use common business software applications such as Microsoft Office. Ability to operate a point-of-sale (POS) system including ability consistently handle monetary transactions and end-of-day deposits. Ability to obtain and maintain TIPS certification. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day and to climb steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced environment. Physical presence at the job site is essential to perform job duties. Ability to work evenings, weekends and holidays, as required. EQUIPMENT USED Standard commerc al cooking machinery