What are the responsibilities and job description for the Front of the House Manager position at Holland Center?
Position Overview
The Front of House Kitchen Manager is responsible for overseeing the coordination between the kitchen and dining areas to ensure seamless operations, exceptional customer service, and high-quality food presentation. This role involves managing staff, maintaining operational efficiency, and ensuring a positive dining experience for guests.
Key Responsibilities
- Supervise and manage front-of-house (FOH) serving staff.
- Collaborate with kitchen staff and food service director to ensure timely food delivery and proper communication.
- Conduct training sessions to maintain service standards and ensure staff are knowledgeable about the menu.
- Foster a positive and professional work environment.
- Monitor dining areas to ensure guest satisfaction.
- Address customer concerns promptly and professionally.
- Work with the team to create a welcoming and memorable experience for guests.
- Oversee daily opening and closing procedures for FOH operations.
- Ensure cleanliness and organization of the dining area and other FOH spaces.
- Collaborate with the kitchen staff to ensure food orders are prepared correctly and delivered efficiently.
- Assist in managing FOH inventory, including supplies and beverages.
- Support budgetary goals by monitoring labor costs and minimizing waste.
- Enforce compliance with health and safety regulations in FOH operations.
- Conduct regular inspections to ensure adherence to cleanliness and sanitation standards.
Qualifications
Work Environment
Reports to : Director of Dietary
This job description serves as a guideline for the role and may include other responsibilities as assigned.
