Hospitality Service Manager

Job Summary
The Front of House Manager plays a crucial role in ensuring the smooth operation of the restaurant's front end, providing exceptional customer service while managing staff and overseeing daily operations. This position requires a dynamic individual who can effectively lead a team, maintain high standards of food safety and service, and create a welcoming atmosphere for guests. Restocking the bar, ordering and inventory. Working bartender making tips as well

Duties

• Oversee daily front of house operations, ensuring exceptional guest experiences.
• Manage staff schedules, training, and performance evaluations to promote a cohesive team environment.
• Implement inventory control measures to maintain appropriate stock levels and minimize waste.
• Ensure compliance with food safety regulations and proper food handling procedures.
• Coordinate with kitchen staff to ensure timely service and quality of food.
• Utilize Toast system for order management and sales tracking.
• Address customer inquiries and resolve any issues promptly to enhance guest satisfaction.
• Conduct regular inspections of the dining area and bar to ensure cleanliness and organization.
• Bar inventory and ordering

Skills

• Proven experience in restaurant management or related field, preferably in a casual dining restaurant environment.
• Strong bartending skills with knowledge of drink preparation and service.
• Excellent staff training abilities to foster a knowledgeable and efficient team.
• Familiarity with inventory control processes to manage stock effectively.
• Knowledge of food safety standards and best practices in food handling.
• Ability to work collaboratively with kitchen staff to ensure seamless operations.
• Strong communication skills to interact positively with guests and team members.
• Proficiency in using Toast or similar point-of-sale systems.

This role is ideal for individuals passionate about the hospitality industry who thrive in fast-paced environments while delivering outstanding service.

Qualifications

• Staff training and management experience
• Food service management skills
• Supervisory experience in a hospitality setting
• Knowledge of food safety regulations
• Strong communication and leadership abilities
• Previous experience in kitchen and bar management
• Familiarity with POS systems and inventory control
• Bartending experience in casual dining environments

Job Type: Full-time

Pay: $16.55 - $18.13 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Shift:

• 10 hour shift

Work Location: In person

Salary : $17 - $18