Barque Smokehouse - Front of House Manager


SUMMARY
The Front of House Manager is responsible for managing the daily operations of the restaurant, including the selection, training and performance management of employees. In addition, the FOH Manager assists with Front of House inventory and ordering of supplies, optimizes profits and ensures that guests are satisfied with their dining experience. The FOH Manager reports to the Operations Manager.
 
PRIMARY RESPONSIBILITIES
 
General
Oversee and manage all areas of the dining room and assist in making final decisions on matters of importance to employee performance and guest experience.
 
Financial
Assist in completing company standards and service levels to increase sales and minimize costs including but not limited to supplies, labour and beverage
Conduct a weekly Front of House inventory of supplies
Total receipts and balance weekly cash-outs
 
Food Safety and Planning
Enforce sanitary practices for food and beverage handling and general cleanliness
Ensure compliance with operational standards, company polices and any legislature
Responsible for high quality of food and beverage service
Maintain professional restaurant image, including cleanliness and appearance standards.
Smart Serve Certified
Check for quality and delivery of goods ordered
 
Guest Service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
Support floor staff during service times
Assist in taking large party reservations
 
Operational Responsibilities
Ensure a safe working environment for employees and for guests
Manage shifts, which include: daily decision making, planning while upholding standards, product quality, cleanliness
Updating and printing menus, place orders with distributors and inventory management
Investigate and resolve any immediate complaints concerning food and beverage
Balance the reservation system
Ensure the daily accuracy and successful operation of delivery systems
Attend and contribute to regular restaurant management meetings
Report maintenance issues to the Operations Manager and work on remedying the issues in a timely manner
 
Personnel
Provide direction to employees regarding operational and procedural issues
Assist in interviewing hourly employees
Assist in directing, supervising, and developing of employees
Oversee the training of new employees
Assist in developing employees by providing ongoing feedback and assisting in annual employee performance reviews
Ensure the restaurant is staffed for all shifts
Assist in the resolution of any disputes among employees
 
Shift Responsibilities
The service manager is expected to be present during peak periods during a shift
Assure the opening, shift changes and closing checklists are complete
Review reservations and establish a proper floor map for smooth seating
Assign server sections, hold pre shift meetings and assure that additions to the menu are communicated and understood
Maintain open communication with Back of House staff
Analyze labour needs as shift progresses and promptly send excess Front of House staff home as needed
Ensure healthy relationships with staff


Qualifications
Good people management skills, communication and listening skills.
Flexible and adaptable to change
Must be able to work a flexible schedule including days, nights, weekends and holidays
Working in a standing position for long periods of time, (up to eight hours)
Two years prior professional experience in restaurant management
Knowledge of labour laws, health codes, food and safety regulations, liquor laws
Proficient in MS Office
Punctuality and regular and reliable attendance
Honesty and integrity