Assistant Front of House Manager

JOB OVERVIEW

The ASSISTANT MANAGER (AM) is responsible for assisting the Managing Partner/General Manager in the overall running of the business. The AM acts as the main point of authority for the rest of the Management or FOH Team and contact for the business when the General Manager is not available. This involves responsibility for the financial (sales building and cost control) and operational performance; whilst effectively leading the Supervisors, Front of House (FOH) and Back of House (BOH) Team. The AM also represents the brand and the business in the local community. The AM believes in, embodies and promotes our core values "Create experiences that people and the community love", and should encourage the development of the same amongst the entire team. The role is very much a “front facing” position.

This role requires a comprehensive skill set that includes strong planning, organization, time management, effective communication skills and excellent delegation and task follow up ability to ensure that the business is being ran at a continually high level of productivity and efficiency. The position also requires passion for food and beverage as well as knowledge and involvement (or a desire for involvement) in the local community.

JOB SUMMARY

The ASSISTANT MANAGER is responsible for, but not limited to, the following:

− Responsibility and accountability for the business both on shift and in the absence of the General Manager

− Effectively assists in achieving revenue, controlled cost and profit targets for all areas of the business

− Maintains inventory (product ordering, receipt & usage) and cash accountability in and out of the business (including accurate tracking of money owed, paid and received)

− Assists in leading the FOH Team in the use of accounting and sales building tools established as SOP within the Company and helps to ensure that related task based follow up is completed to standard

− Assists in leading the FOH Team in the use of planning, review, organizational and inventory management tools established as SOP within the Company and ensures that related task based follow up is completed to standard

− Manages “the floor” (both FOH and BOH) during business hours ensuring general operations (food and beverage / service and hospitality / atmosphere and ambience) meet our standards of excellence

− Interacts with guests, generating and maintaining the “local” environment within the location

− Ensures satisfactory resolution to all guest issues and coaches the management / hourly team to handle such issues

− Audits operational standards throughout the location and implements corrective action to maintain our standards of excellence

− Assists in achieving and preserves a local Health Department Sanitation Grade A rating (or equivalent)

− Assists in overseeing facility maintenance through ensuring proper care of the building and equipment

− Assists in managing the hiring, orientation, training and scheduling of all staff to Company standards

− Coaches staff and holds them accountable for providing “Great Service” and “Genuine Hospitality” to our guests

− Disciplines, documents and as necessary, terminates staff, in line with company policy and procedures

− Assists in representing the brand and business at the local level; developing the business as an integral part of the local community through internal community related events and external reach out / networking

− Establishes, nurtures and maintains trusted relationships with employees, guests, community groups, societies, vendors and local authorities (Police, Fire, Health, Alcohol Board etc.)

− Assists in ensuring that all local and state laws are followed as related to the service of food and alcohol, employment and the facility in general

− Executes AOR’s (Areas of Responsibility) to best ensure operational task accomplishment and personal development needs are met

SCHEDULE

− 40 hours on a normal week

− The Assistant Manager schedule will consist of both day and night “shifts”, including weekends, over the course of any given week

− The Assistant Manager’s hours may increase over periods of heavy business (such as holidays) and during times when the FOH/Management Team is not at full strength (due to vacation / manager shortage etc.)

REPORTING

This position will report to the Managing Partner/General Manager; as well as Support Team personnel as required / is applicable

PHYSICAL REQUIREMENTS

This position requires:

− The ability to be on your feet (both standing and walking) for extended periods of time

− The ability to lift up to 50lbs

Qualifications

• Proven experience in staff training and management within a hospitality environment
• Strong skills in food service management and kitchen oversight
• Excellent time management and organizational abilities
• Proficient in POS systems, including Toast and Resy
• Experience in food preparation and inventory control
• Effective communication skills and team management experience
• Background in casual and fine dining, as well as banquet and catering services is not required, but definitely helps
• With all of that being said, we looking for the right person, the other stuff can be taught

Job Types: Full-time, Part-time

Pay: $45,000.00 - $60,000.00 per year

Expected hours: 20 – 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Vision insurance

Shift:

• Day shift
• Evening shift

Work Location: In person

Salary : $45,000 - $60,000