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Position: Front of House Manager
Position Overview:
The Tumalo Feed Co. Steakhouse is looking for a full-time Front of the House Manager. We have been a steakhouse since 1991 and a restaurant since 1965. Our decades in the community gives our business charm and a unique perspective on good old-fashioned customer service. We have a loyal local following within our Central Oregon community and also attract visitors who are looking for a unique place to dine, large group parties, a place to celebrate special occasions, or just a delicious steak dinner.
Our company culture thrives on positive attitudes and team collaboration. We are seeking a manager who is highly knowledgeable about restaurant operations and management, but also possesses a positive and friendly attitude to reinforce our company culture. This manager will work closely with the owners to drive the success of the restaurant and its employees. This individual should be genuine, friendly, humble and honest, but also have the ability to enforce rules and meet tough situations head-on with confidence. This position has many demands and the right applicant is capable and willing to step in to help anywhere necessary, as well as delegate appropriately.
Essential Functions-
Day-to-day Operations:
Ensure proper cash management controls are followed per policy.
Ensure kitchen, restaurant and bar operations are opened and closed according to policy.
Provide daily communication between front of house and back of house about reservations/events/specials.
Monitor labor needs and relieve staff as permitted.
Manage monthly inventory, order and stock supplies as necessary.
Manage shifts which includes training, assisting, upholding service standards, product quality and cleanliness.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
Perform other duties as assigned by the Owner.
Assist with bookkeeping and payroll entries.
Food Safety and Maintenance:
Ensure compliance with operational standards and adhere to all government guidelines for proper and safe food and beverage service.
Set and maintain cleanliness standards: clean chairs, tables, entryways, bars and service areas daily. Communicate maintenance needs to Ownership.
Guest Service:
Ensure exceptional guest service in all areas. Respond to guest complaints and concerns, taking any and all appropriate actions to resolve the issue.
Greet guests with a warm welcome at the door, set server sections and assign tables.
Personnel:
Provide leadership and guidance to all staff regarding operational and procedural issues.
Train all Front of House staff on restaurant goals/expectations, menus, service standards and any other information needed to be successful.
Actively interview, hire, develop and, when necessary, discipline employees up to and including termination in conjunction with Owner.
Develop employees by providing ongoing feedback, establishing performance expectations and conduct performance reviews in conjunction with Owner.
Prepare schedules and ensure that restaurant, Saloon and Kitchen are staffed for all shifts.
Accountability:
Keep Ownership promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
Complete job responsibilities and performance objectives in a timely and effective manner.
Maintain a good working relationship with all employees to promote a cooperative working environment which is conducive to employee morale, productivity and longevity.
Competencies:
Self-discipline, initiative, leadership ability and outgoing personality.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and quickly applying appropriate solutions to restaurant problems.
Must possess excellent communications skills to develop relationships with guests and staff.
Qualifications:
Must be at least 21 years of age.
Minimum 2-5 years previous experience in a supervisory or managerial position in Food & Beverage.
Must have current OLCC permit and Food Handlers permit.
Computer proficient with MS Word, Excel, Outlook and POS systems.
Ability to read and write instructions, short correspondences, and memos.
Ability to effectively present information one-on-one and in small group situations to customers, clients and employees.
Knowledge of basic finance, accounting, budgeting, cost control procedures, purchasing, inventory, personnel management, and record keeping.
Education:
High School Diploma.
Some college or equivalent preferred.
Physical Requirements:
The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Regularly lift/carry up to 50 lbs.
Frequently lift/carry up to 25 lbs.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Working Conditions:
Position operates in an indoor and outdoor environment with exposure to heat and cold.
Schedule to vary to include evenings, weekends, holidays and extended hours as business dictates.
TFC Steakhouse LLC is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected class.
