Front of House Manager

Reports To: General Manager

Required Training/Experience/Education

• Guest 1st Mentality
• Coach not Boss approach to Team Building and Day to Day communication
• Fully engaged, service minded attitude
• College degree preferred, but not necessary
• Minimum 1-2 years as Manager of at least two or more employees in a casual themed restaurant/bar or as a high performing Bar Louie Key Employee
• Expertise in either Front or Back of House Leadership
• Experience in budgets, forecasting, marketing, promotions, ordering, inventory, scheduling, interviewing, retention, sales building, motivating
• Computer knowledge (Excel, Windows, POS, etc.)

Minimum Qualifications

• Must possess strong leadership abilities
• Ability to manage, coach, teach and train at least two or more Team Members.
• Ability to provide feedback on performance to those Team Members
• Must be alert to Team Member and Guest needs
• Command of the English language
• Available to work 55 hour work week
• Must be able to stand 10-12 hours
• Good listening and verbal communication skills
• Good hearing for safety and accurate communication
• Must be able to lift 50 pounds

Bar Louie Expectations

• Honors and uses Louie’s Management philosophies to make decisions
• Respectful, Results Driven, Smart, Trustworthy, Innovative, Team Oriented
• Chooses the right Attitude: Be Bold – Be YOU – Be the Best
• Guest 1st Mentality
• Create Relationships
• Treat it Like You own it, Be there – Be present
• Work Hard – Have Fun – Make Money

Responsibilities & Duties

• Believes in and follows all Employee Handbook standards and expectations in the management of at least two or more Team Members.
• 100% focus and dedication to Louie is, I am Louie, Louie’s House Rules and Louie’s Management philosophies.
• Responsible for coaching all Team Members every shift in all departments to ensure they are following job descriptions, processes, policies and procedures.
• Assumes 100% responsibility for coaching Servers and/or Host Team; creates server schedules ensuring all schedules are aligned with Guest satisfaction and budget; provides quarterly 1:1’s for all servers and/or hosts and bi-annual reviews for all servers and/or hosts.
• Assumes 100% responsibility for ordering and inventory of supplies for servers and/or hosts.
• Uses daily/weekly perpetual for cost effective and efficient ordering
• Assumes 100% responsibility for the quality of the Guest experience.
• Primary responsibility for management of the front of house.
• Follows Success Routines checklists and holds self and Key Employees to routines.
• Recruits, interviews and selects new Servers and/or Hosts adhering to the Bar Louie standards and PeopleAnswer process.
• Ensures all Server and/or Host training and development is done correctly and thoroughly to ensure retention and minimal turnover.
• Responsible for taking all actions necessary (including coaching, discipline, and/or recommendation of termination of employment) with regard to Team Members to ensure compliance with Bar Louie’s standards and policies.
• 100% responsibility for assigning daily/weekly goals to Servers and Team Members. Ensures goals are achieved by such individuals, while accomplishing his/her own goals.
• 100% commitment to follow all internal monetary control measures, including, but not limited to: petty cash disbursement and accounting procedures, deposit monies, banking procedures, check writing and register balance.
• 100% commitment to follow all internal product control measures, including: food and liquor inventories, purchases and loss prevention measures (steak counts, high cost item sheets, etc).
• Demonstrates 100% commitment to management, Team Member continued training and development.
• Demonstrates 100 % commitment to the cleanliness, sanitation and organization of all front and back of house areas, including: service stations, bar, office, walk in, dry storage and dishwashing areas.
• Reviews all purchasing to ensure purchasing is the best quality products per spec at the best price possible based on discretion and independent judgment.
• Assumes 100% responsibility that all receiving is physically accounted for at the price quoted.
• Works with the accounting department, providing all accurate information needed to produce DSR’s, Flash Reports, P&L’s, budget and payroll.
• 100% commitment to lead Servers, Bartenders and Cooks within the means of the budget provided with a Quality 1st approach.
• Works with all Team Members to assure 100% quality in our food and beverage products 100% of the time.

Location :

95 N Moorland Rd , E7   Brookfield, WI 53005