Culinary Agents is working with the team at Farow to connect them with talented hospitality professionals.
Farow - Now Hiring: Front of House Manager
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Come join our team at Farow! Do you love to teach? Do you love to learn? Are you someone who loves our community? Is passionate about presenting amazing food and drinks? Loves creating and sharing your knowledge and experience with an amazing team? We are looking to add YOU to our team! The Perks You both uphold and work in a positive environment. We care about our team's experience and have worked diligently to create a positive work culture. Health insurance after 90 days, paid sick time, and after 1 year, get 2 weeks of paid time off. Educational stipends, a learning library, and professional opportunities to develop your skills as a leader. We do monthly field trips to local farms, distilleries, and food producers we work with. You will be enrolled in our online leadership training program and will continue to have opportunities to develop with additional coursework over time. Flexible scheduling. We like to honor a work life balance and will always strive to be flexible with your requests for time off. Managers get a 5% profit sharing after one year of working with us. We are a growing company and look forward to offering opportunities for our team to grow and advance with us. Employee discounts on food, a daily family meal, and you get entered in our monthly drawing for guest for a night. About the Position: A leader who is passionate about hospitality, food & drink, and developing the staff to work at their highest levels is the ideal candidate for this position. Our goal is to continue developing our team oriented culture focused on empowering the individuals to find creative solutions to everyday obstacles. The vision is to continue improving an environment where everyone feels included in the day to day flow of operations. Our ideal candidate will be comfortable perpetuating this environment and interested in continuing to develop as a leader and transferring that energy to the team. A hands on manager is a must, as no job is too small or too large for any member on the team. You should be proactive in making every guest feel welcomed and comfortable and going above and beyond to make everyone's experience the best it can be. A flexible, can-do attitude is a huge, as our menus and offerings will rotate on a frequent basis and require staying on top of things. Fine dining experience with solid wine and spirits knowledge is required. There will also be more opportunities to develop those skills in the restaurant. We host monthly cocktail classes for the public that we encourage our team members to participate in and do continuous wine tasting and spirit discussions in line up. You will be responsible for payroll, admin, labor forecasting, event planning and helping develop staff- ongoing training and education, holding them accountable for company standards and service points. Responsibilities: Booking large parties Writing schedules Onboarding new employees and deactivating employees who have been terminated or quit Menu and POS updates- making sure everything is accurate and up to date in the POS, on the printed menus Updating lineup sheet with new and correct information Helping come up with new ideas to generate revenue- service implementation and SOP for those ideas Making sure all reservation emails are responded to in a timely manner by either a manager or the hosts- including checking the junk box. Organizing events Office supply inventory / reorder when needed Proper closing of the building at night Make sure the restaurant is clean and organized- doing an audit, scheduling maintenance Managing budgets (labor, bev, comps, misc expenses) of day to day operations] Organize standards, create new ones based off the needs of the restaurant Managing the daily tasks of opening and closing including menus, website, etc Must be comfortable with all aspects of running service- supporting bar, servers and kitchen where needed Managing labor costs- making cuts appropriately for the level of business we expect and scheduling appropriately for slower and busier nights. Update the website with menu changes Payroll weekly Efficiently respond to service recovery issues Maintain the consistency and quality of customer service standards About Us: We are the recipient of the Slow Foods Snail of Approval Award for our business/sourcing practices and community involvement and nominated for a few other awards in the best of issues of local publications. We believe in only using high-quality & fresh ingredients. We make everything in house! Our cuisine is inspired by cultures around the world, promoting creative growth of all of our staff members in learning new flavor profiles. 90% of our ingredients come from within 10 miles of the restaurant and we stick to a hyper seasonal menu. We also believe in the team concept and working together to create a positive and inclusive work environment. We believe that Farow wouldn't be what it is today without an amazing team! Farow is open Tuesday-Saturday from 4:30-8:30 PM and 4:30-9 PM on Friday & Saturday night. No super late nights and you will have a set schedule! We are closed for all major holidays and a few of the smaller ones in between.
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