What are the responsibilities and job description for the Front of House Manager - 9 Prime position at Fabio Viviani Hospitality Group?
At 9 Prime, we are committed to delivering a luxurious steakhouse experience that combines top quality cuts of meat with outstanding service in an atmosphere of sophisticated style and elegance. We strive to bring a unique and enriching culinary experience to every customer by sourcing only the best local ingredients to create artfully crafted dishes, expanding our award-winning wine list and providing an exemplary dining experience for our guests. We aim to be the premier steakhouse in our region and to continually enhance our offerings so that every experience is unforgettable.
Position: Front of House Manager
Duties:
- Provide quality, and genuine, hospitality in a timely manner
- Ensure that guest’s feel important and welcome in the restaurant
- Oversee bar and restaurant floor in order to promote exceptional guest service
- Keep department clean and orderly at all times, ensuring that all FOH employees are on task
- Coordinate/Schedule daily Front of the House restaurant operations
- Engage and educate guests on Bar Verona story and unique menu
- Deliver superior service and maximize guest satisfaction
- Respond efficiently and accurately to guest complaints
- Organize and supervise shifts in a constructive and motivating manner
- Appraise staff performance and provide feedback to improve productivity
- Ensure compliance with sanitation and safety regulations
- Control labor costs and identify measures to improve
- Hiring and Training new and current employees on proper guest service practices
- Adheres to all company safety and sanitation policies and procedures
- Other duties as assigned
Requirements:
- Passion for food and ensuring an excellent dining experience for all guests
- Energetic and genuine positive attitude while interacting with team-members and all guests
- 5 years of experience in Restaurant/Hospitality Leadership preferred
- Proficient knowledge of systems and processes in food cost management
- Strong financial acumen; correct cash handling skills
- Ability to lead and empower a team
- Excellent communicate skills to effectively work and guide the FOH team-members as well as speaking with guests
- Ability to taste and evaluate food and beverage products
- Must be flexible with schedule and able to work different shifts and shifts with undefined end times
- Be able to reach, bend, stoop and frequently lift up to 20 pounds
- Be able to work in a standing position for long periods of time
