Job Description

Job Title: FOH Lead Manager - Must have 5 yrs of experience and at least 2 yrs of manager experience.

 Activities & Responsibilities

This is a front of house manager position.
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

o Achieve our business objectives in service, sales, quality, consistency - we make everything in house, so knowing out products and services we offer and helping to execute them successfully is critical to this role.
o Maintain the front of house facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Prepping foods - savory and sweet is essential. While the savory cook prepared the core set of food products, assembling them for sandwiches and heatig/serving (not cooking) is required. 

o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

o Resolve complaints regarding food quality, service, or accommodations.

o Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

o Maintain food and packaging inventories, and keep inventory records.

o Schedule staff hours and assign duties.

o Establish standards for personnel performance and customer service.

o Perform some service tasks, such as clearing tables, and serving food and drinks when necessary.

o Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

o Keep records required by government agencies regarding sanitation or food subsidies.

o Be knowledgeable of restaurant policies regarding personnel

o Order supplies.

o Review work procedures and operational problems to determine ways to improve service, performance, or safety.

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

o Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.

o Estimate food, beverage consumption to anticipate amounts to be purchased or requisitioned.

o Take dining reservations.

o Serve food, beverages, or desserts to customers.

o Prepare bills for food and accept payment or make change.

o Perform cleaning duties such as sweeping, mopping, and washing dishes, bussing tables, cleaning front of house area including restrooms.

o Balance receipts and payments in cash registers.

o Wrap menu item such as sandwiches, hot entrees, and desserts for serving or for takeout.

o Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.

o Brew coffee and tea, and fill containers with requested beverages.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the bakery.