Manager FOH

Duties & Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

• Oversee FOH operations to ensure a positive guest experience based on our Core Values
• Contribute to the hiring of team members
• Utilize leadership skills to train, coach, and motivate team members
• Ensure proper plate presentation
• Ensure the accuracy of daily reports, including server checks outs, sales reports, and inventory.
• Maintain sanitary practices for food handling, general cleanliness, and restaurant maintenance.
• Maintain professional restaurant image, including proper team uniforms and dress code standards.
• Create and maintain team member schedules appropriately to control labor costs.
• Ensure compliance with operational standards, company policies, laws, and ordinances.
• Attends all scheduled team member meetings

Required Knowledge, Skills, and Abilities:

The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• At least two years of high-volume restaurant supervision experience
• Work 50-55 hours per week
• Stable and progressive work history; Strong work ethic
• Strong interpersonal and conflict resolution skills
• Willingness to work days/nights/weekends/holidays as required
• Ability to effectively present information to customers and other team members
• Must have exceptional hygiene and grooming habits
• Food Handler Certification required