Front of House Manager

Responsible for management of dining room service or event service in the manner most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Supervise and train dining room and banquet staff; mange within budgetary restraints; develop/implement programs to increase revenues (repeat business and higher check averages).

Annual Compensation: $70,000 - $75,000 plus commission on special events

• Servers, Bartenders, Bussers, Runners, Hostess

• Schedules personnel and plans dining room set-up based upon anticipated member/guest counts and client needs.
• Takes reservations and checks table reservation schedules.
• Greets and seats members and guests.
• Carefully supervises dining room staff to help assure proper service; pours coffee and takes orders when necessary
• Inspects dining room employees to ensure that they are in the proper and clean uniforms at all times.
• Creates floor plan for necessary social events.
• Assists in hiring, training, supervising and evaluating dining room staff.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, etc.
• Receives and resolves complaints concerning food, beverages, and service.
• Administering disciplinary action for FOH employees.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meeting with dining room personnel. Relays information and policy changes and briefs personnel.
• Reviews and approves service staff hours/payroll information.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures.
• Checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout to Director of Food & Beverage.
• Produces daily/meal period revenue analyses and other reports from the Point-of-Sale system(s) used in the dining room.
• Complete Daily of End of Day e-mail reports.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Develops and maintains the dining room reservation system.
• Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals, as well as make scheduling edits to ensure proper service.
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
• Assists in service and tableside cookery as needed.
• Attend and conduct daily/weekly staff meetings.
• Acts as the Senior Manager on Duty when Director of F&B is absent.
• Other tasks as assigned.

• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Ability to function well in a high-paced and at times stressful environment.
• Bilingual preferred.

• High school diploma or equivalent.
• At least (3) three years related experience required.
• Servsafe certification.
• RBS Training certification.

• Prolonged periods of standing, occasional bending stooping, pushing/pulling.
• Must be able to lift up to 50 pounds at times, occasional sitting at a desk and working on a computer.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Salary : $70,000 - $75,000