Front of House Manager

The Manager is a friendly, organized, and energetic leader. The Floor Manager assists the GM in overseeing all operations of the restaurant, they assist with the planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention,  food quality, cleanliness, sanitation, and above all ensure a positive guest experience.
 
Duties and Responsibilities:

• Develop and maintain a comprehensive knowledge and understanding of Session Taco and its standards, procedures, products and services
• Ensure guest satisfaction and inspire a team to strive for the same putting hospitality at the forefront of operations
• Ensure product quality and menu item accuracy  
• 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 
• Respond efficiently to customer questions and complaints
• Count money and effectively settle the drawer at the end of the night
• Protect guests and the establishment by knowing and following sanitation, safety, and alcohol control policies
• Assist with the maintenance of food, liquor and equipment inventories
• Place orders for food, liquor, equipment, and supplies when needed
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with Session's receiving policies and procedures
• Assist with training programs, resolve personnel problems, help with hiring and  termination decisions, and evaluate employee performance
• Administer prompt, fair, and consistent corrective action for any violations of company policies, rules and procedures
• Administer thoughtful and comprehensive staff reviews when applicable
• Attend and contribute constructively to weekly manager meetings
• Review P & L’s, Toast reports or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
• Assess and arrange for building and equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control
• Embrace the teamwork philosophy of Session by coordinating and assisting fellow employees to meet guests’ needs and support the operation of the restaurant
• Continually strive to develop staff in all areas of managerial and professional development

Qualities of a Manager:

• Strong leadership, motivational, and people skills
• Computer literacy, including strong knowledge of POS systems
• Ability to communicate openly and clearly
• Ability to keep calm under pressure
• Friendly and energetic demeanor and personality
• Critical thinking and problem solving skills
• Team player

Requirements:

• At least 2 years restaurant experience
• Completion of Session's Manager training modules
• Achieve a passing score on the ServSafe exam
• Read and understand English language
• Clean and hygienic appearance
• Expected to work 45-50 hours per week
• Ability to work nights, weekends, and holidays