Front of the House Manager

Job Description

Job Description

Qualifications and Physical Demands:

• Management experience required

• Excellent communication and organizational skills

• Strong interpersonal and problem-solving abilities

• Highly responsible & reliable

• Ability to work well under pressure in a fast-paced environment

• Ability to work cohesively as part of a team

• Ability to work in the ever changing weather (heat and cold)

• Ability to focus attention on guest needs remaining calm and courteous at all times

• Constant standing and walking throughout shift

Essential Duties and Responsibilities:

• Work as a floor manager during each scheduled shift and support all service staff; ensure the highest levels of food quality and guest service; visit tables to interact with guests; monitor proper front door procedures, reservations, seating, and greeting which result in effective control of the flow of guests.
• Passion for Hospitality
• Assist guests with wine and beverage pairing to complement menu,
• Consistently offer professional friendly and engaging service
• Hungry to Grow
• Conduct first interviews for bar, host, server, runner and server assistant candidates
• Conduct and/or participate in pre-shift line-up and on-going front of house staff meetings, and properly and timely complete all manager closing duties
• Work as a floor manager during each scheduled shift and support all service staff

PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions)

1. Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
2. Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.
3. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers.
5. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
6. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Benefits

• Blue Cross Blue Shield of Alabama health and dental & Vision with VSP after 30 days
• 50% of health, dental and vision coverage paid
• Opportunity to earn a bonus.
• Vacation Time
• Sick Time
• More...