Front of House Manager

Ona is located in the charming and picturesque central Oregon coastal village of Yachats. With a casual fine dining atmosphere Ona offers amazing fresh seafood, local ingredients, craft cocktails and regional wine and beer. We also display and sell local art. In the summer months Yachats triples in population and Ona is a very popular destination! As Front of the house manager, you are the main support for our dining room staff. You fill in wherever needed to make the ship sail smoothly and help navigate the season from the slower months through the summer rush and back down again as the fall settles in. The manager must be quick on their feet and a great problem solver with a can-do spirit. This entails working on the day-to-day operations, making sure the restaurant is ready for business and guiding the crew through service. The front of the house manager works side by side with the chef and bar manger to ensure the success of the day, initiates a plan to improve the future and strengthen the ties between the front and the kitchen so service is smooth and the whole crew fosters a positive work environment. Second, the front of the house manager works closely with the owner and chef to increase sales and streamline operations to minimize costs. This could be anything from sales vs costs analysis, inventory control, media and advertising campaigns, staff training to cleaning and organizing. We look forward to working with a front of the house manager who will identify the areas of need in the business and prioritize these projects based on those needs.

MANAGEMENT DUTIES

· Hiring / Training

o Recruit new hires for summer season: Place ads, conduct interviews, check references, review candidates with owner

o Create employee packets and provide new hire orientation, submit paperwork to bookkeeper for payroll and organize food handler’s cards and OLCC permits

o Assist with improving employee manual and training materials, glossary and train all FOH employees with updated materials

o Maintain and implement opening, mid shift and closing procedures for all FOH staff

o Inform employees of policy changes through Basecamp, our Project management system

o Organizing and orchestrate monthly staff meetings, tastings, food and service training

· Scheduling/ Evaluations

o Engineer the FOH schedule and post two weeks prior to shifts

o Discuss shift schedule with staff and coordinate time off requests/ swapping shifts

o Work with catering manager to coordinate staff needed for catering events

o Discuss performance of staff and address any issues that may need resolving

o Periodically review employees and offer performance feedback and additional training

· Reservations System

o Gain a full understating of the Reservation system

o Help maintain correct schedule of service times, holidays, special events

o Review upcoming reservations for accuracy, flow and optimal turn over

o Keep abreast of system updates and program development. Implement new techniques and utilize analytics and functions not already used by Ona to optimize dining room and reservation organization/ data analyses.

· Perform administrative duties

o Take inventory for all FOH supplies and order supplies as needed. Keep supplies organized and well stocked.

o Payroll- Track hours for pay periods, as needed change employee times in the POS and discuss time card discrepancies with employees to reduce editing. Relay wage changes and Cash advances to payroll specialist. Record and relay sick time hours to payroll specialist

o Maintain the POS with up to date menu items and pricing, and update POS with suggestions from employees on the POS changes log

o Maintain an updated version of recipe book and ingredient list FOH

o Orchestrate art installations- Contact artist, present work to owner, schedule hanging, PR for artist, bio for artist, artist contract, artist payment, art labels- one artist a year for the main dining room

o Assist with organizing FOH cleaning and maintenance issues, including a calander for maintenance needs

o Onsite catering events- Assist with linen orders, special order requests, table arrangement, special menus, food and name labels, staffing needs and server orientation

· PR and Media Networking- Cultivate new and effective ways to get word out to public

o Post updated hours and menus online, website, other networking signs

o Collaborate with staff for social media content and create meta ads and social reels

o Post on website, Facebook and Instagram about specials, events, etc.

o Help create newsletter and email our subscribers with seasonal events and changes

o Help create advertisements for different occasions

o Research industry influencers and invite them to come to Ona

o Communicate online, onsite, and with surrounding hotels and other businesses- hours and special events

o Make sure suppliers know about special events to see if they offer any specials or know when to bring extra products

o Prepare staff for upcoming events so they are properly trained and ready to promote and work the event

BEFORE SERVICE

· Monitor reservations and check for special instructions

o Check phone messages and call any guests wanting to make reservations. Delete messages once written down.

o Work with reservation system to optimize reservation flow and section assignments

o Relate any special functions to kitchen or server assigned to special tables

o Bring any special messages to the owners attention: large parties booked, catering inquiries etc

o Set up special parties, plan for holiday and special menu seating arrangements

o Rearrange the reservations system and POS so they match

· Maintain restaurant cleanliness in accordance to OSHA and business standards.

o Maintain cleaning and side work policies. Check the details: glasses, windows, Bathroom facets, flowers, candles, dusting

o Assign cleaning tasks to individuals- opening, midday, closing

o Make sure daily duties are performed like recycling, coffee pots, soda gun sanitized, chemicals in DW etc

o Maintain orderly and clean storage spaces and office

· Take stock inventory and order FOH supplies

o Are servers stocked and ready for service?

o Make sure orders are correct and checked in

o Take inventory of front of the house items, and order items for timely delivery

o Make sure that products are correct and fresh when they come in

o Collaborate with other management/ employees during closed hours to receive orders from suppliers

SERVICE DUTIES

· Create daily menus and input changes in POS

o Create and print menus for FOH, make sure it is posted in reader board outside and on the website

o Create POS buttons and make sure pricing is correct

o Adjust quantity counts in computer daily

o Explain specials to wait staff so they can properly describe to customers

o Photograph specials and put on FB, Insta and google

o Make sure ALL wait staff knows if we are running low on certain product and counts

· Oversee food and drink presentation is done properly

o Make sure plating is correct, consistent and clean

o Make sure soups are consistent and stocked, bread and coffee cup warmers set correctly

o Verify tickets match to what servers take from of the kitchen, all food accounted for

o Make sure server is presenting food properly, facing plates, bring necessary items with dishes

o Oversee proper beverage service- wine service, proper wine and liquor pours, holding glasses properly

· Expedite- act as a liaison between kitchen and wait staff and between wait staff and customers

o Monitor tickets for accuracy, with waitstaff and kitchen

o Help wait staff properly communicate to kitchen with ticket instructions

o Help resolve any problems with customers by informing kitchen and wait staff if something is incorrect and needs to be changed, communicate with guest

o Run food or assign runner if server is occupied when food is up

· Dining Room Management

o Assign Servers to sections

o Reassign sections and phase servers in a timely manner- monitor labor costs

o Reassign tables to alleviate over seating a section and overwhelming a server

o Serve tables when we are too busy for the number of servers

o Make sure FOH staff are given proper breaks and meals if working a split or double

o Monitor staff and check in to see if anyone needs relief

o Assist servers with special requests, guests with allergies, special needs

o Assist servers with POS troubleshooting with credit cards, splitting checks, other problems

o Void or comp items from tickets and provide an explanation with voids

o Assist servers with end of the night report procedures

Requirements:
3 Years Hospitality Management

Strong computer skills: Proficient in Word Suite and Adobe Indesign or other design oriented program.
Strong organizational skills

Good with customer and community relations

Works well independently

Strong leadership skills- can lead a team under stress with a positive attitude

Effective and tactful problem solver

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Shift:

• 10 hour shift

Experience:

• Restaurant management: 2 years (Required)

Ability to Relocate:

• Yachats, OR 97498: Relocate before starting work (Required)

Work Location: In person

Salary : $55,000