What are the responsibilities and job description for the FOH Manager position at Northern Hospitality Group?
About US
Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska!
Our Core values: Be Legendary, Be Honorable, Be One Team.
We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: https://www.northernhospitalitygroup.com/
We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.
FOH Manager
The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching, developing and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.
Essential Duties and Responsibilities include but are not limited to:
Shift Execution
Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska!
Our Core values: Be Legendary, Be Honorable, Be One Team.
We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: https://www.northernhospitalitygroup.com/
We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.
FOH Manager
The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching, developing and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.
Essential Duties and Responsibilities include but are not limited to:
Shift Execution
- Perform opening, mid and closing shift duties
- Manage daily operations including cleanliness, organization, revenue opportunities and staffing
- Exercise discretion and independent judgment in facilitating zone management
- Ability to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company.
- Manage guest relations and guest recovery
- Provide exceptional guest service, thereby setting the standard for all employees
- Monitor staff performance and hold staff accountable for their performance, ensuring guest's experiences meet the gold standard
- Make hiring and termination recommendations to General Manager.
- Train, coach, develop and discipline all front-of-house employees through ongoing feedback and the establishment of performance expectations
- Participate in on-going education for team members including creating training programs
- Manage supplies deliveries and inventory and maintain records of invoices
- Ensure safety & sanitation
- Ensure restaurant and bar is in complete compliance with all local, state, and federal regulations
- Observe employees to ensure the safe service of alcohol
- Accurately execute company initiatives and policies with improvement to quality, service, and operations
- Excellent service skills
- Must possess a strong attention to detail
- Ability to work in a high stress, faced-paced environment
- Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)
- High personal integrity, professionalism and maturity
- Proven problem-solving abilities
- Excellent math, reading, writing and communication skills
- Must be able to walk and stand for entire shift, up to 12 hours
- Must be able to continuously reach, bend, and stretch
- Must be able to lift and carry up to 40 lbs
- Bachelor's degree preferred
- Current TAPs and Food Handler or ServSafe Certifications
- At least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not required
- Experience in a supervisory or management role preferred but not required
- Commensurate with experience