Hourly FOH Manager

Front of House Manager

Supervisory Responsibilities

Duties and Obligations

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
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  Ensures customer satisfaction with all aspects of the restaurant and dining experience
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  Handles customer complaints, resolving issues in a diplomatic and courteous manner
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  Ensures compliance with alcoholic beverage regulations
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  Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards
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  Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service
  
  Maintains sales records and tracks cash receipts
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  Prepares and submits operations reports and other documentation requested by the operations manager
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  Performs other duties as assigned
  
  

Skills and Qualifications

• Point of Sale System Experience front of house managers are responsible for cash transactions, including refunding customers, providing discounts, and comping items, which requires proficiency with the restaurant’s POS system
• Organizational Skills front of house managers often juggle many responsibilities at a time, so top-notch organizational skills and prioritization skills are critical for running successful shifts
• Training as the front of house manager leads staff onboarding, experience teaching or training new staff is preferable
• Leadership Skills its the job of a front of house manager to keep staff on task, motivated, and focused. They also resolve staff conflicts and customers concerns
• Management hiring, firing, training, and disciplining staff is the front of house managers responsibility, so they must have strong managerial skills
• Customer Service dedication to providing excellent customer service and improving the customer experience are important qualities
  

Educational Experience and Physical Requirements

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
  
• Ability to traverse all parts of the restaurant quickly.
  
• Prolonged periods standing and moving quickly throughout the establishment
• Must be able to lift 25 pounds at times.