What are the responsibilities and job description for the Front of House Manager position at Otter Creek Brewing?
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.