Santa Fe Cattle Company

FOH Manager JobDescription/Expectations

Job Description:

• Understandcompletely all policies, procedures, standards, specifications, guidelines andtraining programs.
• Superviseoperation of bar to maximize profitability, minimize legal liability, andconform to alcoholic beverage regulations.
• Ensurethat all food and products are consistently prepared and served according tothe restaurant’s recipes, portioning, cooking, and serving standards.
• Achievecompany objectives in sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating apositive, productive working environment.
• Controlcash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures.
• Fillin where needed to ensure quest service standards and efficient operations
• Prepareall required paperwork, including forms, reports, and schedules in an organizedand timely manner.
• Ensurethat all equipment is kept clean and kept in excellent working conditionthrough personal inspection and by following the restaurants preventativemaintenance programs
• Ensurethat all products are received in correct unit count and condition anddeliveries are performed in accordance with the restaurants receiving policiesand procedures.
• Schedulelabor as required by anticipated business activity while ensuring that allpositions are staffed when and as needed and labor cost objectives are met.
• Beknowledgeable of restaurant policies regarding personnel and administer prompt,fair, and consistent corrective action for any and all violations of companypolicies, rules, and procedures.
• Fullyunderstand and comply with all federal, state, county, and municipalregulations that pertain to health, safety, and labor requirements of therestaurant, employees and guests.
• Carryout restaurant marketing, advertising, and promotional activities andcampaigns.
• Performother duties as assigned by General Manager

Requirements:

• Mustbe 21 years of age.
• Beable to communicate and understand the predominate language(s) of therestaurant's trading area.
• Haveknowledge of service and food and beverage, generally involving at least threeyears of front-of-house operations and/or assistant management positions.
• Possessexcellent basic math skills and have the ability to operate a cash register orPOS system.
• Beable to work in a standing position for long periods of time.
• Beable to reach, bend, stoop and frequently lift up to 50 lbs.
• Musthave the stamina to work in a positive environment 50-60 hours a week.
• Be able to work in a Real, Fresh, Fun environment!