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About the Role

Responsible for supervising the daily operations and activities of the front-of-house employees, managing all front-of-house operations, and interacting with guests and staff in a polite, courteous, and hospitable manner to ensure gracious hospitality.

Responsibilities

• Maintain professional appearance standards.
• Anticipate and accommodate guest needs.
• Supervise and coordinate employee responsibilities for efficient and profitable restaurant operations.
• Participate in interviewing, hiring, and training new applicants.
• Manage employee development for all subordinates.
• Responsible for the scheduling of the assigned department.
• Regulate POS functions requiring manager approval.
• Assist with job performance reviews.
• Address and resolve guest and employee concerns.
• Reconcile end-of-shift financials.
• Inventory and order operational supplies.
• Perform job duties of all supervised employees.
• Possess in-depth knowledge of all food and beverage menus.
• Ensure venue compliance with all federal, state, and local laws, regulations, and company policies.
• Ensure Department of Health and company sanitation standards.
• Communicate clearly and concisely with heart-of-house employees during service.
• Ensure completion of all opening and closing procedures by FOH employees.
• Ensure replacement or repair of all equipment or furniture damage.
• Attend, lead, and participate in training sessions, departmental meetings, and pre-service meetings.
• Learn by listening, observing, and sharing knowledge while leading by example.
• Portray a positive and professional attitude.
• Demonstrate knowledge of venue, Company, its partners, and supporting hotel environments.
• Work as part of a team and provide help and support to all fellow team members.

Requirements

• Company Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration (where applicable).
• Minimum 2-3 years previous hospitality supervisory/management experience within a high-volume setting.
• Strong guest service foundation.
• Ability to coach, build a team, problem-solve, and leadership skills.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.
• Must be able to stand, lift, and bend for extended periods.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Skills

• Hospitality supervisory/management
• Guest service
• Coaching
• Team building
• Problem-solving
• Leadership
• Organization
• Self-motivation
• Proactive
• Attention to detail
• Computer proficiency (Microsoft Products)
• POS proficiency
• Technology proficiency
• Food and beverage menu knowledge
• Communication

Experience Level

• 2-3 years supervisory/management experience

Education Level

• Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.