Barnyard Crafthouse and Eatery

Manager

The role of the Front-of-House Manager (FOHM) is to maintain a professional demeanor and image, as this is a customer facing job. This position is responsible for managing multiple projects and responsibilities at once, providing stellar guest service, and motivating and inspiring staff to perform to the best of its abilities.

As a Restaurant Manager, your responsibilities include:

• Manage hourly employees, including conducting performance evaluations, coaching and discipline
• Reviewing applications, interviewing, and hiring or making recommendation to hire Hourly employees
• Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant
• Driving sales, steps of service and guest satisfaction
• Providing, directing and scheduling Front of House training (menu understanding and presentation, ordering and grasp of kitchen demands and flow control)
• Lead by example and be willing to jump in to help in any role as needed
• Opening/closing restaurant as schedule dictates
• Acting as the General Manager during his/her absence
• Conducting/maintaining all Front of House cleaning and sanitation
• Addressing guest complaints and effectively and appropriately diffusing situations
• Familiarity with all positions in the restaurant and be able and willing to fill those positions when needed
• Ability to quickly deliver quality product while under pressure.
• Possess excellent leadership, communication and interpersonal skills
• Ability to identify, address and resolve conflict

• Job Description:
  To oversee front of house operations, including managing all bar & serving staff. The Bar Manager serves as a leader focused on the team and guest satisfactions, ensuring service levels are upheld to company standards and expectations.
  Responsibilities:

Must be 21 years of age with current Alcohol Awareness Certification and Food Handlers Card.
Portray a positive and professional attitude
Supervise and train bar staff
Manage and bartend on high volume shifts
Coordinate beverage orders and equipment needs
Seasonal drink menu creation
Direct access to ownership including weekly meetings
Planning of special events & manage reservations
Adhere to all company standards and expectations at all times
Clearly communicate with FOH and BOH support staff including Management and Chef
Arrive to work on time, in uniform, well-groomed and in sound mind and body.
Appearance guidelines adhered to every shift. When you are on the floor, you are show ready, ready to work
Always smile and greet guests warmly and genuinely
Provide prompt, professional, friendly and personalized service to our guests
Ensure staff is practicing responsible serving
Oversee venue maintenance throughout shift
Report any incidents of theft, vandalism or violations of the house rules or breaches of security or safety regulations, this includes staff and guests.
Report all breakages (including liquor bottles) or damaged equipment, whether it is ringing in a spill or contacting engineering.
Report low inventory items and (confirmed) 86’d items
Properly execute closing duties, including closing cash-out process
Check out staff to confirm closing duties are complete