Position Summary

Front of House Operations Managers are our in-house hospitality professionals who ensure daily operational excellence, overall guest satisfaction and management of the FOH team. This role participates in a variety of dimensions of the business from leading the service teams, maximizing food and beverage sales, handling pre-shift trainings, to promoting retail wine sales, merchandise, and more.

Overview of Responsibilities:

• Manage day to day restaurant and/or floor operations, and provide on-the-floor support to staff for duration of a service shift including but not limited to assigning server sections, overseeing side work, observing steps of service, and maintaining overall cleanliness/tidiness of the restaurant.

• Participate in interviewing, hiring, coaching/counseling, and separation process of hourly employees 

• Ensure restaurant and venue are fully prepared and organized for daily execution of the operation

• Manage staffing and operations of all revenue centers including venue, bar, support staff, service, private events, as applicable based on designated area of focus

• Prepare scheduling on a weekly basis

• Ensure maintenance of property by examining areas daily for cleanliness and maintenance needs and directed to appropriate employees to handle

• Resolve guest concerns and complaints with exemplary level of hospitality 

• Perform all cash handling procedures: opening, mid-day safe counts, cash pay-outs and nightly cash drops, as needed

• Check in with guests in bar and restaurant area during shift to ensure guest satisfaction and identify any opportunities

• Assist with staff trainings both in daily pre-shifts and monthly FOH staff service meetings

• Maintain pars of all printed promotional materials, comment cards, or other check presenter inserts.

• Maintain & update contact lists, VIP, and public event guest lists

• Demonstrate an ability to lead and motivate others, and achieve results. Empowered to make day-to-day decisions confidently both with guests, service teams and other departmental management.

• Demonstrate excellent interpersonal and communication skills with service teams and management.

• Other duties, initiatives, and tasks as per business need

Minimum Qualifications

• Minimum 3 years experience in a multi-faced, high volume restaurant, venue, and/or equivalent relevant experience

• Exceptional hospitality skills

• Proven leadership skills and commitment to operational excellence

• Strong analytical and data skills

• Ability to successfully multi-task, delegate, and manage several tasks at once in fast paced environment

• Exceptional communication and interpersonal skills both written and verbal

• Functional knowledge of health department and related regulations

• Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pulling, pushing, lifting and carrying up to 50 pounds 

• Able and willing to work flexible schedule including days, nights, weekends, and holidays