Responsibilities
-Show up to all shifts in proper uniform ready to work at scheduled time, attendance must be regular and consistent.

-Present themselves professionally in appearance: always well-groomed and in a clean uniform.

-Follow all policies and procedures in both manuals and company wide Code of Conduct.

-Effectively and consistently perform day‐to‐day operational tasks such as: following opening and closing procedures, checking out FOH staff properly, writing floor plans, maintaining optimal restaurant ambiance, managing parking lot security and cleanliness, ordering restaurant supplies and inventory, communicating with both FOH staff and the kitchen during shift, and setting the restaurant up for success.

-Ensure that all food and beverages are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

-Responsible for ordering food and beverage products according to predetermined product specifications and received in correct unit count and condition. Confirm deliveries are received in accordance with the restaurant’s receiving policies and procedures.

-Control food/beverage cost and usage by following product storage procedures, standard recipes and waste control procedures, checking and maintaining proper food holding and refrigeration temperature control points, and administering pour tests every shift.

-Fill in where needed to ensure optimal guest service standards and efficient operations; help with duties of other employees when necessary because of an unexpected absence or extra volume.

-Work with other managers and corporate to plan and price menu items. Establish portion sizes and prepare standard recipes for all new menu items, both beverage and food related. Assist in new menu implementation.

-Ensure that the dining room as well as all FOH equipment and furniture are kept clean and in excellent working condition through personal inspection, assigning cleaning duties, following the restaurant’s preventative maintenance procedures and documenting all repair and maintenance concerns that need to be addressed.

-Work in conjunction with other managers and corporate in making employment decisions including interviewing, hiring, evaluating and disciplining FOH personnel as appropriate.

-Provide orientation of company and department rules, policies and procedures and oversee training of all new FOH employees.

-Prepare all required paperwork, including new hire forms, daily sales reports, invoices, responses to online reviews, schedules and/or any other administrative duties assigned to your position in an organized and timely manner.

-Oversee and ensure that restaurant steps of service and procedures are followed by performing FOH employee audits on a regular and timely basis.

-Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and that labor cost budgets and objectives are met.

-Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

-Conduct reviews for FOH employees every 6 months which should include areas of improvement and SMART goals.

-Strive to touch every table and interact with all guest parties in order to ensure they are receiving exemplary service and products; solicit guest feedback to understand the needs and wants of our customers.

-Quickly and effectively resolve any customer complaints.

-Attend all debrief meetings as well as assist other managers in conducting staff and daily pre‐shift meetings.

-Assist other managers in regularly and accurately counting inventory per company policy, as well as maintain that inventory items and unit costs are up to date.

-Attend all other mandatory meetings and brings suggestions for improvement.

Required Physical and Mental Requirements:

-Have the ability to stand on feet for long periods time, at least 8 hours continuously.

-Must be able to use abdominal and lower back muscles continuously, as well as lift and carry at least 25 pounds.

-Perform physical activities that require considerable use of arms and legs, such as: climbing, lifting, balancing, walking, squatting, and pushing.

-Must have availability to work 5‐day 50 hour work weeks; including some weekdays, weekends and holidays.

-Must be able to read, write, follow written and verbal directions; be proficient with Microsoft Office and have a understanding of the POS systems.

-Must be flexible, versatile and capable of performing the functions of all FOH hourly positions they oversee.

Qualifications

• Staff training
• Management experience
• Food service management skills
• Hospitality management background
• Team management abilities
• Experience in kitchen management
• Strong interviewing skills
• Knowledge of POS systems
• Familiarity with inventory control
• Previous experience in food preparation and cooking
• Cash handling proficiency

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job‐related instructions and to perform other job‐related duties requested by their supervisor.