Front of House Manager

Job Details

JOB DESCRIPTION

Position Summary: Responsible for assisting the General Manager and Management team with the overall operation of Maxwells Trading. 

Essential Duties and Responsibilities 

The essential functions include, but are not limited to the following:

• Work with the Partners, Director, General Manager, BOH Management team, and FOH Management team in setting the direction of the business in day-to-day operations as well as planning to grow the business, drive sales, and manage costs.
• Have strong communication with the leadership team to share issues, concerns, or ideas.
• Assist the General Manager with all financial aspects of the restaurant.
• Respond to guest and community interests to develop marketing and advertising campaigns.
• Has a strong understanding of the company's background and philosophy; strong understanding of the concept and food philosophy.
• Complete projects as assigned in a timely manner.

• Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner. Promote cooperative effort, team spirit, and good morale among all employees.
• Be hands-on with all FOH positions to ensure smooth and efficient service.
• Promote teamwork among co-workers and employees.
• Follow up with employees and co-workers to ensure completion of assigned projects.
• Supervises staff in terms of guest service, cleaning, and repairs to the restaurant and grounds.
• Identify, address, and document individual employee performance according to standard operating procedure. Assist in performance conversations with employees, including terminations, when applicable.
• Identify, train, and develop key employees for growth, advancement, and promotion.

• Assist the General Manager in methodical and intelligent preparation for service each day
• Ensure adequate evening preparation levels based on business levels.
• Manage labor by scheduling and cutting based on forecasted sales.
• Maintain proper coverage on the floor - manage call-offs, vacations, etc.
• Must be able to balance admin responsibilities with service responsibilities.

• Oversee organization, efficiency, and policies pertaining to service in the dining room.
• Responsible for holding pre-shift meetings prior to every service OR have another manager hold pre-shift in your absence. Pre-shifts must be consistent, informative, and positive.
• Create an atmosphere including lighting, music, and temperature levels.
• Proficient use of all restaurant technology – POS (Toast), Payroll / HR (Proliant), Scheduling Software (Sling), Reservation Software (Resy), etc.
• Authorize comps and voids for all service personnel.
• Maintain a working knowledge of all food & beverage items on the menu.
• Responsible for ensuring that all server checkouts and restaurant closing duties are performed on a daily basis to company standards. 
• Help with duties of other employees (i.e. server, food runner, etc.) when necessary because of an unexpected absence or extra volume.
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors, and employees, and respond with patience and courtesy.
• Deliver excellent guest service. Enhance and strengthen guest relationships, established and new.
• Perform other varied duties to ensure high-quality restaurant operation.

• Assist with interviewing, hiring, training, development, and retention of qualified employees.
• Work a combination of shifts - opening, closing and administrative. Willingness to work a sixth day during peak season.
• Become proficient in all job functions of both front and back-of-house employees.
• Have a thorough understanding of and practice the Employee Handbook, employee benefits, and company philosophies. Uphold all policies and requirements of employment laws.
• Maintain professional relationships with building tenants and company vendors.
• Performs other work-related duties as assigned.

Minimum Qualifications (Education, Experience, Skills) 

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred.
• Previous restaurant experience is required.
• Previous management experience is required.
• Serve Safe certification is required.
• Illinois Manager Food Sanitation certification is required.
• Illinois Allergen Certification is required.
• Basset Certification is required.
• Willingness to work mornings, evenings, and weekends as required.
• Excellent guest service.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy in dealing with a variety of duties and preparing reports according to schedule.

Physical Demands and Work Environment 

The work that restaurant managers do is both physically and mentally demanding. They are on their feet for several hours at a time. Managers in this position typically work fifty to sixty hours a week. However, because the restaurant serves the public and could be open six days a week, managers may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by staff to successfully perform and those staff encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable qualifying individuals with disabilities to perform the essential functions of the position. 

This position requires staff to work in close quarters with other staff and/or guests which may result in physical, non-sexual contact with other staff and/or guests.

While performing the duties of this job, the staff is regularly required to talk or hear in a loud environment. The staff is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The staff may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the staff is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

Salary : $65,000 - $75,000