Description
Busboys and Poets is seeking an ambitious, hardworking, people-centric individual with proven experience managing across departments as a Front-of-House Manager. In this fast-paced, dynamic work environment, you will deliver training to our diverse staff, as well as managing the overall operation and being an expert in guest relations. The person in this role will represent Busboys and Poets values, including integrity and open and honest communication. If this sounds like the role for you, please consider applying to be a Restaurant Manager at one of our 8 locations in the DMV (DC, MD and VA).
THIS JOB LISTING IS FOR THE FOLLOWING WASHINGTON, DC LOCATIONS:
14th & V
450K
Anacostia
Brookland
Takoma
Job Type: Full-time, Exempt, Salaried/ 50 hour work week
RESPONSIBILITIES
This role will incorporate the following duties:
Serving as an Advocate for the Busboys and Poets brand
Upholding Busboys and Poets standards for employee performance and guest service
Promoting cooperative effort, a team spirit, and good morale among employees
Coaching and developing other staff members up to be promoted
Evaluating employee performance, resolving personnel problems or grievances and ensuring that all information related to personnel is properly documented in the employees files
Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly)Coordinating and facilitating existing training programs for new hires
Working closely with fellow Managers and the General Manager to ensure effective business operations
Investigating and resolving guest complaints regarding food quality, service, or accommodations in a polite, friendly manner and while delivering excellent customer service
Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds
Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc
Managing one or more department schedules, as needed
Monitoring compliance with health and fire regulations
Arranging for equipment maintenance and repairs, and coordinating services such as waste removal and pest control and order and purchase equipment and supplies
Counting money and making bank deposits
Looking over financial statements, sales reports and other performance data to gauge productivity and achieve daily, weekly and monthly sales goals
Serving as point of contact for vendor account issues, skipped invoices, credits etc
Coordinating with Kitchen Managers to ensure standards are being maintained for cleanliness, sanitation and safety
Managing seamless execution of events with the support of the Events Team
Ensuring the cleanliness of the space
Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, as well as reaching out for support when equipment is not functioning
Helping with duties of other employees (i.e. host, busser, server, cook, etc.) when necessary because of an unexpected absence or extra volume
Maintaining a working knowledge of all menu items, products and production procedures
Performing some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks, when necessary
Performing other work-related duties as assigned
REQUIREMENTS
Served as a Front-of-House/Floor Restaurant Manager at a full-service restaurant for at least 2 years
High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
Strong team-building and communication skills to train and motivate employees
Excellent customer service, treating guests like family
Strong time management skills and accuracy to deal with a variety of duties Strong technical aptitude and computer skills (e.g., Web-based applications, Mobile applications, Excel, Word)Willingness to work evenings, weekends and holidays, as required
Ability and commitment to meet deadlines, even during high volume periods.Must have current licensure (Food Safety, ABRA, ServSafe, Alcohol Awareness) or be able to acquire appropriate licensure for jurisdiction in which employed within 30 days.
PHYSICAL DEMANDS
The work that restaurant managers do is both physically and mentally demanding. You are on their feet much of the time. Managers must be able to taste raw and cooked food as well as carry up to 50 pounds, at times. Restaurant managers typically work forty-five to fifty hours a week. However, because the restaurant serves the public and is open on weekends and at night, managers may work longer, irregular hours. Please also note that, as a restaurant manager, you may be asked to change locations, at times.
Busboys and Poets is an Equal Opportunity Employer
Click Here to Apply
