FOH-Manager

Job Title: Manager 

Reports To: General Manager

Direct Reports: Team Members 

Hours per Week - Between 45-55 as needed 

QUALIFICATIONS:

• Excellent at multitasking

• Strong leadership skills

• Strong innate sense of hospitality

• Able to work all stations 

• 3 years restaurant management experience

• Ability to maintain a good handle on food and labor costs

• Knowledge of POS systems and third party delivery platforms

• Strong knowledge of beverage offerings

• Professional and productive communication skills

• Experience working in a high volume restaurant

• Must be flexible to work nights, holidays & weekends according to the needs of the business. 

• Food Handlers Certificate that meets local requirements

• Positive attitude

• Able to stand for long periods of time, lift 50 pounds, withstand both hot and cold working conditions, etc.

DUTIES & RESPONSIBILITIES:

• Ensure that all guests receive warm and welcoming hospitality, and that the Roberta’s team is exceeding expectations at all times. 

• Understanding and implementing all company policies, procedures, standards, specifications, guidelines and training programs.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.  Emphasis on clean sightlines.

• Lead by example and mentor staff. Hold all team members to the same standards.

• Continually strive to develop hourly staff in all areas of professional development.

• Make employment and termination decisions consistent with the General Manager guidelines for approval or review.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

• Cultivate professional and positive communication skills and leadership ability

• Ability to walk inspectors through during a visit

• Set the standards for safe work habits and DOH compliance, including but not limited to overseeing restaurant preparation for DOH inspection and managing the staff during inspection

• Manage and organize menus and hours of operation on all delivery platforms and menu boards.

• Maintain clear and consistent communication with prompt and professional response to emails, texts, etc

• Manage labor to cover the needs of business while meeting labor targets. 

• Effectively communicate and assist with organization of all shared kitchen spaces and walk-ins 

• Ability to complete the staff schedule, payroll and other administrative tasks as required