Front of the House Manager

Not everyone knows what it means to be a local bar. At Champps Kitchen Bar, we do! We don’t pretend to be, we simply are. We aren’t just the place to be, we are the company to work for. Each location is full of energetic people, fun-loving guests, and a lot of growth opportunity within the store and beyond. Do you see yourself in a desk job pushing paper? Or, do you enjoy hosting parties and making sure everyone is having a good time? Have you ever thought, “Why can’t I make a living doing something I enjoy?” If so, come join our Management Team and experience how fun work can be!

At Champps Kitchen Bar, we take pride in providing our team a comfortable, safe, fun-loving environment. While delivering our managers strong training, and presenting challenges they can develop from and thrive. We value each team member and the hard work that goes into running one of our locations. We offer competitive salaries and benefit packages to all members of our team. Our Managers strive daily to accomplish company goals by accepting ownership, addressing challenges head-on and always looking for new, innovating opportunities to add value to the experience of all our guest.

As a Service Manager at Champps Kitchen Bar, you must be a high energy, passionate and hospitable person. You would be expected to lead by example. This person will direct the activities of the front of the house hourly associates, ensuring the cleanliness and sanitation of the front of house and will expect friendly and efficient guest service from all staff members. We believe in cross-training; therefore, all our Managers will not be limited to the following areas of responsibility. 

We offer excellent compensation bonus potential and a generous benefits program highlighted by excellent Medical, Dental, & Vision Options, a 401k Plan w/ Company Match, Paid Vacations & Sick Leave. Company paid STD, LTD, & Life coverage are added complementary perks!

Restaurant Service Manager Job Duties

Leadership

• Accomplishes restaurant and bar human resource objectives; maintaining an accurate and up to date manpower plan for front of the house needs. 
• Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis.
• Maintains the servers and bartenders sales results by counseling and disciplining employees; planning, monitoring, and appraising job results.
• Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.

Business Execution

• Adhere to company standards and service levels to increase sales and minimize costs; beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Establishes sales objectives by forecasting and developing daily sales quotas for floor or bar; projecting expected sales volume and profit for existing and new products.
• Controls labor cost by scheduling and assigning employees; following up on work results.

Operational Execution

• Maintains operations by executing policies and standard operating procedures; implementing production, productivity, quality, and Champps service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with guest.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

 Restaurant Service Manager Skills and Qualifications:

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• At least 2 years’ experience in a management role required.
• At least 1 year experience scheduling and managing labor is required.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy,
• Decision Making
• Reliable Transporation
• Excellent communication skills

Working Conditions

• Stand for up to ten or more hours, be able to lift 30-50 pounds, use motion that entails pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Certifications:

• Must have current alcohol and food certification that meets state requirements.

We are an equal opportunity employer and promote diversity and inclusion.

Reasonable accommodations available to execute the primary requirements of the position upon request.