Front of House Manager

This is a split shift position Tuesday-Saturday 8-10hr days. Must be willing to complete a 3 month training program where you learn every FOH position.

FOH Manager

Are you a natural leader who inspires your teams to achieve their best? Do you have a passion to teach and to learn? Can you cultivate a positive culture while adhering to, enforcing, and improving upon existing structure and procedures? Are you a lover of authenticity and craft? Do you enjoy providing exceptional service in a unique and fast-paced environment?

At Ophelia’s, we're more than just a café or a restaurant. We are a destination featuring a cute 1900s house with second store boutique style bar and beautiful patio space. Our guests come not just for our craft spirits or made-from-scratch culinary offerings, but for a taste of ambiance, history, and community.

The FOH Manager position at Ophelia’s plays an important role in building the brand through service to guests and staff. Our management roles reflect the highest values for professionalism and Craft. This role is so much more than a manager. It leads a dynamic and values driven restaurant operation that believes in stellar service to customers and the team.

PRINCIPAL DUTIES:

• Hire and train bar staff on the composition of classic craft cocktails.
• Curate seasonal specialty craft cocktail list.
• Plan an execute monthly events
• Plan for and oversee the scheduling of manpower, equipment and supply requirements for the front-of-house, maintain accountability for the cost, utilization and performance of employees and equipment.
• Assist in the hiring, training and proficiency (including performance reviews) of employees in the front-of-house, and bar team.
• Recommend hiring, corrective action and termination decisions to the Owner as needed.
• Administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures.
• Continually strive to develop team in all areas of the operation.
• Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods ensuring food and service standards are maintained.
• Assume responsibility as the manager/supervisor for B.O.H. operations as needed.
• Maintain control of food and beverage, employee dress code policy, ensuring that employees adhere to the dress code as well as maintain a clean and neat appearance.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Assume responsibility for the cleanliness, organization and preventative equipment maintenance procedures and standards for all front-of-house facilities.
• Promote meeting and event spaces on a daily basis and show facilities as needed.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Verify the accuracy of prices, State and Federal taxes, gratuities and other charges on all guest checks.
• Accurately operate the point of sale system, ensure compliance with operating guidelines as it relates to gratuity programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol Tobacco commission.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Manage by the designated budget/plan to achieve annual objectives.
• Implement and monitor internal financial controls for the food and beverage department.
• Implement and monitor food and beverage, payroll policies, procedures and controls with an emphasis on minimizing labor costs.
• Maintain purchase order system, par-stock levels on front-of-house and retail inventories and implement and monitor ordering and receiving program to ensure proper quality and price on all purchases.
• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Develop and operate within all guidelines, policies, standards and constraints established and implement mandatory standards of operations as they relate to front-of-house operations.

Job Types: Full-time, Contract

Pay: From $50,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 2 years (Preferred)
• Bartending: 2 years (Preferred)
• Restaurant management: 3 years (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: In person

Salary : $50,000