The Front of House Manager assists the management team in overseeing restaurant operations and staff, including the execution of all policies, procedures, programs and systems, while maintaining a fun and upbeat team atmosphere. The Front of House Manager is a confident, proactive and quick decision-maker who helps to support and motivate all team members on a daily basis to achieve company goals, exceed expectations and provide the best in hospitality and service.

Responsibilities:

• Monitor, reinforce and ensure that food safety procedures are executed according to policy and health/sanitation regulations
• Work to contribute to increasing sales goals year over year
• Manage food, labor, material costs, and other controllable expenses
• Execute policies and procedures for the control of cash, property, product and equipment
• Monitor inventory levels through ordering to ensure product availability
• Manage and maintain safe working conditions
• Interview applicants for selection in hiring
• Train and manage team members in a manner that exceeds guest expectations and maximizes retention
• Anticipate and identify problems and recommend appropriate corrective actions
• Maintain efficient service, positive guest relations, and ensure products are consistent with quality standards

Qualifications:

• Neat, clean, professional appearance
• Able to communicate effectively with guests and team members
• Friendly and approachable demeanor
• Willingness to work a flexible schedule
• Exhibit a sense of urgency
• High level of confidence
• Very organized
• One year minimum prior restaurant experience