Assistant FOH Manager

Basic Function: The Assistant FOH Manager effectively leads the FOH operations, under the direction of

the General Manager, and with support from other Restaurant Managers and Leads.

Successful team members will align with and embody Journeyman's core values of:

GRIT MAKES GREAT

• We believe that no challenge is too big and we take pride in hard work.
• Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed.
• Challenges are opportunities in disguise and we welcome them with determination and resolve.
• Nothing great happens by taking the easy route.

ALWAYS A JOURNEYMAN, NEVER A MASTER

• 'Good enough' isn't in our vocabulary.
• We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality.
• Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.

1st CUSTOMER

• Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59 ).
• This mindset extends to how we treat vendors, partners, and each other.
• 1st Customer is our culture - and our legacy
• As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.

A LITTLE ABOUT OUR CULTURE:

• Journeyman is an in-person work environment. We believe in face-to-face interaction, collaboration, and problem-solving.
• Journeyman is a non-smoking workplace. We believe in productivity and in your good health.
• Journeyman's purpose is to serve our guests. We are open 362 days per year, including the 3 major summer holidays.
• Journeyman believes in a strong work ethic We work hard, push forward, and are focused on growing something special

At Journeyman, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here's a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity
• Paid Time Off – begins accruing on Day 1
• 401(k) with Employer Match available
• Medical Insurance – 30 hours/week
• Dental, Vision, Life, Supplemental Insurance options – 20 hours/week
• Free Quarterly Bottle of Spirit (21 )
• Loyalty Incentives (ask about our 5-Year Bottle Reward)
• 25% Employee Discount
• Monthly Founders' Tour with Bill and Johanna Welter
• Annual Employee Putting Competition
• Annual Employee Holiday Party

PRINCIPAL DUTIES:

Costs/Budgeting

• Work with General Manager to maintain cost & sales budgets
• Actively seek out products that raise our level of execution as well as improve overall costs
• Create declining budgets for FOH revenue centers (Bar, Dining Room, Patio, Retail)

Driving Sales

• Cultivating guest relations through regular table visits
• Develop relationships with customer and build regular clientele base

Bar Program

• The Assistant FOH Manager runs the bar program in association with General Manager
• Schedules & manages prep for all areas involving bar
• Works with General Manager to create new cocktails & menus, analyze sales and costs, and constantly

improve guest experience

• Proactively plan drinks for special events and National "Holidays"
• Develop Bartenders
• Inspire bar staff to create new cocktails
• Schedule tastings with General Manager
• Create plan for running beverage specials
• Work with Events Manager to procure & prepare all ingredients for Events

Training & Development

• Organize and conduct Daily Pre-Shift Meetings for every shift
• Become "Subject Matter Expert" on areas of teaching
• Develop tasting calendar with Chef & General Manager
• Conduct New Hire Orientation in association with Training Manager & Human Resources
• Schedule new employees training shifts as well as the first week of shifts in their job
• Perform Employee Reviews annually for each FOH employee

Opening Procedures

• Work with opening Chef/KM to properly prepare the restaurant for service
• Daily walk-through of prepped items
• Create prep lists for each day
• Review daily sales log from previous day and popular item trends and make necessary adjustments to

prep quantities

• Discuss pre-shift tasting food items
• Review labor log from day before
• Identify employees that did not clock out; adjust and train on proper procedures
• Follow up on employees that were scheduled and were not clocked in
• Prepare communication for daily shift
• Update Pre-Shift Notes daily, print 2 HotSchedules report for day and 1 each following 2 days
• Make adjustments to following days schedules based on needs
• Put a copy of Daily Roster Report at Host stand and a copy on Manager clipboard
• Print Floor Chart Maps and input daily roster
• Proper Cash Handling Procedures
• Confirm Bar Bank daily
• Confirm bar/retail drawers
• Assign drawers to staff for day
• Perform a shift "walk through" in order to assess staffing, maintenance, cleanliness, zoning and any

special needs.

Knowledge & Versatility

• Become proficient in all job functions of both front and back of house employees.
• Have and demonstrate a thorough understanding and practice of Journeyman Employee Handbook, employee benefits, and company philosophies.
• Uphold applicable policies and requirements of employment laws.
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure.

Lead By Example

• Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner
• Complete projects as assigned in a timely manner
• Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy
• Become proficient in all job functions of both front and back of house employees
• Uphold applicable policies and requirements of employment laws
• Get along with others and be a team player
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift
• Refrain from smoking for the duration of the shift
• Arrive to work on time and in ready to work condition
• Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook
• May not work under the influence of alcohol or any illegal drugs
• May not resort to any type of violence, discriminatory or harassing behavior
• Conduct daily business with a high level of positivity and teamwork mentality

SECONDARY DUTIES:

• Share knowledge and information of Journeyman products and company history including the American Factory

building, the Featherbone Factory building, and E.K. Warren.

• Assist with departmental operations across Journeyman properties as required.
• Stay customer focused and nurture an excellent customer experience.
• Responsible for keeping entrances to building clean, and welcoming.
• Will be required to keep workspace clean and organized throughout shift.
• Assist other staff on floor as you are available.
• Handle any problems that might arise both courteously and professionally.
• Consistently adhere to grooming and appearance standards set by the company – and ensure that staff adhere to the same standards.
• Understand and can communicate to guests our available food and beverage products, as well as Journeyman accommodations and services.

The above list of essential job functions describes the general nature and level of work being performed in this job. It is

not intended to be an exhaustive list of all duties, and additional responsibilities may be assigned, as required by the

General Manager, the COO, or The Owner.

PHYSICAL, MENTAL AND VISUAL SKILLS:

• Must be at least 18 years of age or older.
• Must speak English fluently and be able to write in basic English.
• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to carry out detailed written or verbal instructions independently.
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.
• Ability to visually inspect food and beverage orders, read order forms and ensure that orders comply with the customer's request.
• Ability to stand for 8 hours.
• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

EDUCATIONAL, DEVELOPMENT AND WORK-RELATED EXPERIENCE:

• Thorough knowledge of retail service and operational procedures as would normally be acquired through a high school education and at least one year of relevant experience preferred.

REQUIRED WORK HABITS:

• Work habits include regular attendance, teamwork, initiative, dependability, positive attitude, and promptness.
• Ability to work flexible schedule to include weekends and holidays.

WORKING CONDITIONS:

• Works primarily indoors in a bar and restaurant environment.
• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.