$55-65K/Annual

The Front of House Manager also known as Operations Manager, is responsible for the resident dining experience and assists the Executive Chef in of all aspects of the food & beverage experience for the community. From daily operation of the restaurant and bar, to catering and special events, the Operations Manager is responsible for the resident experience through offering world class service, keeping all areas surgically clean, and is in constant contact with the residents. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As a face of the amenity areas and town square, this individual must maintain positivity and diplomacy in a fast-paced environment. The Operations Manager is accountable to the Executive Chef and the General Manager. They are expected to create an exceptional resident experience.The Operations Manager is to ensure the operation is managed in compliance with FirstService Residential standards.

Key Responsibilities and Accountabilities:

Leadership:

• Assists Executive Chef in creating and maintaining a positive team atmosphere in the work place. Maintains a high level of Resident contact throughout service hours.
• Provide leadership and direction to the property employees to ensure strict adherence to all applicable
• standard policies, procedures, and programs.
• Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team.
• Ability to lead staff through all service types (a la carte, buffet, etc.).
• Keep current with industry concepts, practices, and procedures that fully align with the brand.
• Receives and resolves complaints concerning dining service.
• Complies with state and federal regulations regarding safe food handling and sanitation.
• Ensure that all closing duties have been done correctly. In charge of post shift walkthrough and assuring that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Creating a strong bar and beverage program that reflects the Lifestyle, including daily/weekly specials and promotions.
• Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action
• Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas.
• Monitors dining labor and supplies budgets; makes adjustments to achieve fiscal goals.
• Supervise and train dining room staff while managing within budgetary restraints while still developing and implementing programs to increase service.
• Exercise a positive attitude and remain professional under all circumstances.

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.