FOH Manager-MT

Summary
The restaurant manager leads the front of the house team to plan shifts, organize daily operations in the dining room and carry-out, and train FOH staff to achieve Q39 goals in guest satisfaction, food quality, sales, employee retention, costs, and facility appearance.

Duties and Responsibilities

• Ensure FOH team makes all guests feel welcome and are provided with responsive, friendly and courteous service at all times.
• Ensure that all food and drinks are consistently served according to Q39 recipes, portioning, and serving standards.
• Create a positive, productive team environment through regular coaching and training initiatives, including daily shift meetings for all FOH departments.
• Continually develop individual staff in all areas of professional and team development.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed following Q39 staffing guidelines.
• Be knowledgeable of restaurant policies regarding personnel. Administer prompt, fair and consistent corrective/coaching action for all violations of company policies, rules, and procedures.
• Prompt HR (Human Resources) administration for staff for FOH schedules, payroll inputs, hiring, staff assessment, performance appraisals, and termination decisions.
• Understand and consistently implement all policies, procedures, standards, specifications, and guidelines programs throughout the FOH operations.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Accurately and efficiently conduct daily procedures for facility opening or closing.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all FOH equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Reliable and accurate maintenance of FOH products and supplies through ordering and inventory management (includes serving ware, uniforms, menus, etc.).
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Coordinate in house execution of Q39 advertising, media appearances, and marketing campaigns.

Minimum Qualifications

• 3-5 years of restaurant management experience including a full bar program.
• Understanding of full-service food service standards and bar programs including knowledge of commonly used concepts, practices, and procedures in the hospitality management profession.
• Proven leadership skills including problem solving and conflict resolution.
• Exemplary communication skills (in-person, phone, and written) for guests, managers, and staff.
• Adept, high-caliber customer service skills
• Ability to demonstrate organization, task completion, and time management in an extremely high volume concept.
• Possess excellent basic math skills and can operate a POS system,
• Excellent computer skills with applications like Microsoft office and email.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds