Front of House Manager

POSITION OVERVIEW

The FOH Manager (FOHM) is responsible for the entire operation of the FOH at the Harpoon Brewery Taproom in Windsor Vermont (HBT). This position reports to the General Manager and interacts with the team of HBT Managers. The FOHM’s duties involve a variety of activities including but not limited to Manager on Duty (MOD) responsibilities, staff management, training, administration, ordering and purchasing.

As the Manager on Duty, key elements include the guest experience, staff performance, and the proper functioning of all operational and financial systems. The Manager on Duty is expected to lead by example and have mastery of all elements of service and operations. The ability to supervise and coach staff in the moment is critical.

RESPONSIBILITIES

FOH Manager

Management of all FOH staff

• Responsible for the recruiting, hiring, and onboarding of FOH staff

• Onboarding and planning for training of front of house team members, with specific focus on guest service, bar operations, tour program, retail operations, organization, cleanliness, and customer service

• FOH staff scheduling

• Routine FOH individual and team meetings

• Responsible for ongoing staff evaluations and periodic performance reviews

• Hands-on coaching and guidance to ensure compliance with all SOPs and standards

• Maintaining the professional appearance of all FOH staff

• General oversight of all FOH staff duties and responsibilities

FOH Operation Duties

• Developing, updating, and maintaining written checklists and standard operating procedures to ensure consistency of operations

• Maintaining professional relationships with all coworkers, ensuring that the FOH, BOH, and supervisor teams are working together seamlessly

• Coordinating with the private events team on event needs and execution as it pertains to FOH staffing and special requests

• Oversight of draft program and ordering

Manager on Duty

Supervisory Responsibilities during assigned MOD shifts

• Supervise all staff; motivate, coach, and model behaviors for optimal guest experience

• Monitor staff performance and address performance issues

• Maintain, and where appropriate improve, service standards of excellence

• Manage staffing levels to optimize service and labor expense

Administration, Compliance, and Control

• Mastery of Toast (retail and F&B POS system)

• Responsible for opening and closing cash handling routines and financial reporting during assigned floor supervisor shift.

• Ensure compliance with labor regulations, including breaks during assigned Floor Supervisor shift.

• Maintain highest standards of sanitation, safety, cleanliness for staff and patrons

Operations

• Mastery of all operating SOPs

  • Retail: SKUs stocked at par levels

  • Bar: glassware, beer, and other beverages stocked; service standards met

  • Floor: service standards met

  • Door: Oversite on IDing, close coordination on capacity

  • Tour: Ensure service standards and proper management of daily inventory

  • Special Events: Service and special arrangements executed according to Event Plan

• Opening and Closing routines executed according to SOPs during assigned MOD shift.

WORKING CONDITIONS

• Variable hours that include night, weekend, and holiday work

• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 65 pounds

• Work with hot, cold, and hazardous equipment

EXPERIENCE/SKILLS:

• Highly organized and energetic

• Valid TIPS Certification

• Valid ServSafe Manager Certification

• Valid Allergen Awareness Certification

• Hands-on approach

• A passion for engaging guests with food and dining experiences

• Genuine enthusiasm for craft beer and craft beer drinkers

OPPORTUNITIES
Opportunity to be an integral part of a professional hospitality team working in a fast paced and challenging environment. Position offers great experience and opportunity for growth and development. This position will directly oversee the Back of House program and supervise FOH staff.