Vacancy expired!
We are a fast growing company featuring Fine Dining service, craft cocktails and Chef-driven food. We are currently looking for a Front of the House Manager. 3-4 Years Fine Dining experience required. Must be available on weekends.
As FOH manager you will report to the General Manager. Responsibilities include but are not limited to:
Representing the Restaurant and its owners, as well as their reputation.
Responsible for the flow of service, including guest wait time, seating, tickets entered to kitchen.
Responsible for opening and closing restaurant on time and in conformance with company's standards.
Supervise front of house staff. Maintain a cost center and staffing area to budget and standards guidelines.
Responsible to ensure that front of house follows the steps of service procedures.
Guest relations - communicate to kitchen from front of house complaints of food and dessert, communicate with bar on any changes or concerns of cocktails.
Resolve customer complaints and ensuring company protocols are being followed.
Update POS system with new menu items and specials, as well as menu item counts.
Credit card charge backs.
Receive and process cash outs from servers and bartenders.
Keep restaurant petty cash bank current, payouts/reimbursements, including bank runs if necessary.
Oversee the front desk host/hostess; scheduling, hiring, coaching and counseling
Supervise Head Busser’s inventory responsibilities.
Send nightly updates
Overseeing general cleanliness and appearance of restaurant and contact appropriate staff member or maintenance provider if requires repair.
Work with Chef in conducting daily line checks
Hire staff as needed and conduct reviews for team members
Ensure all policies and procedures are adhered to. Conduct coaching and counseling with team members.
Conduct daily pre-shifts
Drive training and development of FOH staff
Periodic staff meetings – be sure to discuss food and safety guidelines
Ensure employees are individually doing their own job. Responsible to ensure staff following safety laws and health codes.
Ensure quality and presentation of food prior to being served
Educate staff on menu items, including beer, wine, food, alcohol
Attend meetings including strategic, budget and management
Knowledge of Micros and CTUIT a plus.
Please send resume and cover letter to Franco at francoc@redorestaurant.com
