Job Title: Front Of House Manager
Job Summary:
The FOH Manager is responsible for the overall management and supervision of the floor staff in a restaurant, bar, or food service setting. They ensure that all guests have a positive experience, maintain high service standards, and ensure that operational procedures run smoothly.
Key Responsibilities:
- Supervise and Manage Staff:
- Lead and motivate front-of-house staff, including servers, bartenders, hosts/hostesses, and bussers.
- Provide training and development to new and existing staff.
- Assign tasks and monitor performance to ensure high service standards.
- Handle staffing issues, including discipline, conflict resolution, and providing feedback.
- Customer Service:
- Ensure guests are welcomed warmly, seated promptly, and have an excellent dining experience.
- Resolve customer complaints and concerns quickly and professionally.
- Monitor service to ensure consistency and customer satisfaction.
- Operations Management:
- Oversee daily opening and closing procedures.
- Ensure the cleanliness and maintenance of the restaurant or food service area.
- Monitor inventory levels of food, beverages, and supplies, and assist with ordering.
- Ensure adherence to health and safety regulations.
- Monitor cash flow, process payments, and handle daily cash reconciliation.
- Inventory Management:
- Order and maintain inventory of alcoholic and non-alcoholic beverages, bar supplies, and glassware.
- Monitor inventory levels, track usage, and implement controls to prevent theft and waste.
- Ensure proper storage of beverages to maintain quality and safety.
- Conduct regular stock checks and maintain accurate records of inventory.
- Quality Control:
- Ensure that food and beverages are prepared and served according to established standards.
- Regularly check the quality of food, presentation, and portion sizes.
- Work closely with the kitchen and bar staff to ensure coordination.
- Team Collaboration:
- Collaborate with the management team to ensure smooth communication between front-of-house and back-of-house operations.
- Help develop and implement strategies to improve guest experiences and increase sales.
- Administrative Duties:
- Keep records of reservations, events, and customer feedback.
- Handle payroll, scheduling, and other administrative tasks related to staff management.
- Maintain reports related to sales, customer service, and inventory.
- Event Planning:
Coordinate all event details, from conception to completion, including themes, venues, guest lists, logistics, and schedules.
- Vendor Management:
Identify, negotiate, and manage relationships with vendors such as caterers, florists, venues, entertainment, and technology providers.
- Budget Management:
Develop, manage, and monitor event budgets to ensure all events are executed within the allocated financial parameters.
- Logistics and Coordination:
Oversee all logistics, including transportation, equipment setup, and event signage. Ensure all materials and supplies are available and ready for the event.
- Timeline & Event Flow:
Develop event timelines and ensure that the schedule is followed. Oversee the smooth flow of activities during the event.
- Problem-Solving:
Act as a point of contact for any issues that arise before, during, or after the event, and work to resolve them in a timely and professional manner.
- Post-Event Evaluation:
Gather feedback from participants and vendors, assess the event's success, and create reports for future planning.
- Record Keeping & Reporting:
- Maintain accurate records for sales, expenses, and bar activities.
- Generate reports on sales, inventory, and staffing to evaluate performance.
- Ensure all financial transactions are accurately reported and reconciled.
Qualifications:
- Proven experience in a customer service or food and beverage management role.
- Strong leadership and communication skills.
- Ability to handle high-pressure situations and manage multiple tasks simultaneously.
- In-depth knowledge of restaurant operations, including POS systems, inventory management, and food safety regulations.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- A degree or certification in Hospitality Management is preferred but not required.
Key Skills:
- Leadership and staff management
- Conflict resolution
- Strong organizational skills
- Exceptional customer service skills
- Knowledge of food and beverage products
- Financial management (cash handling, POS system)
- Time management and multitasking abilities
Areas of Focus for the new position:
- Floor Shifts
- Event Leads emails
- Scheduling
- Inventory
- Ordering
- Communication with Ops for events, Resy, Music, Event Space, Minimums, etc.
- Booking Music