Front of House Manager

JOB SUMMARY

The FOH Manager assists in directing the team and monitoring the daily operation of the restaurant by leading in an open, positive and approachable manner. Actively participate in the hiring, training and supervising of the service staff and address any potential issues quickly, proactively and appropriately whenever possible. Work with the management team and service staff to create an inviting and vibrant atmosphere through seamless service and attention to detail, bringing energy, creativity and innovative thinking to the running and development of the restaurant as a whole.

DUTIES & RESPONSIBILITIES

General:

• Promote, work, and act in a manner consistent with the mission of Justine:

Justine’s mission is to enrich the lives of our guests, our employees, the community and owners. We do this through superior quality of food and beverages, legendary customer service, treating our employees like family, community outreach, sales growth and cost controls. We believe that our employees are one of our most important resources and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time.

• To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure guest expectations are met.

• Maintain prompt communication with internal team members and external parties as it relates to the business on the various platforms as it applies, i.e.) company email, Basecamp, 7Shifts.

• Develop and maintain proficiency in Restaurant Systems, i.e.) Toast, OpenTable, TripleSeat, Basecamp, Netchex, InDesign)

• To undertake any other duties as requested by the Senior Management team, in accordance with the scope and responsibilities of the role.

Operational Management:

• Help maintain / create / modify systems and procedures within the FOH as they relate to the overall operation of the restaurant.

• Monitor budgets set by Senior Management for the restaurant, communicate with the fellow Management team and implement strategies to achieve daily/weekly/monthly targets.

• Work with General Manager & Asst. General Manager to interview, hire, onboard, train, schedule, supervise and develop the service staff.

• Contribute to the achievement of profit margins at targeted levels for each period of reporting.

• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.

• Run floor shifts, assisting and guiding staff to deal with issues and complaints and ensuring guests’ experiences exceed expectations.

• To analyze daily/weekly/monthly sales identifying opportunities for increasing profitability and maximizing revenue.

• Managing till operation, cash outs and deposits.

• Carry out daily / weekly administrative duties as necessary, ie.) Submitting weekly accounting packets, payroll and processing vendor checks.

• Prepare daily / weekly reports as required, ie.) Sales and payroll.

• Represent Company at events as necessary.

Managing People:

• Model and promote teamwork across all teams.

• Provide guidance and leadership to hourly and fellow management teams while fostering and maintaining a positive workplace culture where all employees feel valued, heard and respected.

• Lead and manage the FOH staff on a daily basis, communicating daily targets and taking responsibility for maintaining high standards of quality, health and hygiene.

• Foster a positive work environment where improvements to products, processes and service are welcomed and encouraged.

• Conduct initial and ongoing training and briefings to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standards required.

• Monitor, review and provide feedback on individuals’ performance, set and review objectives in line with the performance review.

• Work to develop team members according to their individual abilities and potential.

Purchasing & Inventory Control:

• Order FOH supplies and product as needed.

• Assist Bar Director in coordinating and controlling all aspects of bar stock deliveries and keep accurate and up to date records.

• Assist with monthly inventory as needed.

• Manage the inventory storage areas, ensuring they are secure, neat and clean at all times.

• Liaise with the other managers to ensure tight inventory control and budgeted margins are achieved.

Hospitality & Guest Service:

• Deliver an adaptable atmosphere for our broad spectrum of guests, all in the imitable style of the restaurant.

• Establish and maintain good relationships with all guests and handle complaints, requests and inquiries.

• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, always responding in a patient and courteous manner.

• Monitor and ensure that all Steps of Service are being executed by the service staff throughout the shift so that guests’ experiences meet and exceed expectations.

• Act as a brand ambassador for the restaurant and ensure values are upheld to both external and internal contacts, through appropriate behavior and performance.

• To be fully knowledgeable with all products and services for the restaurant.

Health & Safety:

• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.

• Contribute to the formulation and review of risk assessments for the restaurant.

• Take responsibility for monitoring and reporting any health and safety issues to the appropriate person.

• Operate safe practices, act as a role model and provide guidance to staff to ensure that their safety and that of guests is protected.

SKILLS & KNOWLEDGE:

· Excellent Communication Skills (verbal/oral/listening)

· Excellent Leadership & Organizations Management Skills

· Multi-task calmly and effectively in a busy, stressful environment

· Experience in Restaurant Systems (Toast, OpenTable, TripleSeat, Basecamp, Netchex, Restaurant365, InDesign and WordPress)

· Food & Beverage knowledge with a solid understanding of wines of all regions and spirits

PREFERRED EXPERIENCE:

· 2 years in a leadership position

· 2 years experience in fine dining, high volume and sales

· Experience in all facets of an upscale casual/fine dining restaurant

· Operations experience in Maitre d' position, Reservationist, Bar Management, Wine Director, Service Director, Special Events, Expeditor, Stewarding and Porter Management

· Knowledgeable about French cuisine and wine

PHYSICAL ABILITIES:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Regularly required to stoop, kneel, crouch, talk and hear.

· Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms.

· Occasionally required to climb or balance.

· Team member must frequently lift and/or move up to 50 pounds.

· Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.

· Must possess hearing, visual and sensory abilities to observe and detect emergencies; also to distinguish product, taste, texture, temperature, presentation and preparation.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The working condition can be a very fast-paced environment at times, primarily indoor work, but may include some outdoor events where the climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, and other office equipment. The noise level is moderate to loud. A hectic work environment with occasional periods of big workloads. Required to work a variety of days and shifts, including early mornings, evenings, late nights, weekends and/or holidays.

Job Type: Full-time

Pay: $58,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Shift availability:

• Night Shift (Required)

Ability to Commute:

• New Orleans, LA 70130 (Required)

Ability to Relocate:

• New Orleans, LA 70130: Relocate before starting work (Required)

Work Location: In person

Salary : $58,000 - $65,000