Job Summary:

Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Duties:

1. Manage all Front of House operations during scheduled shifts, coordinate dining room personnel to provide fast andcourteous service, interaction with guests, and ensure that the guests are the main focus while enforcing standards for personnel performance.

2. Work closely with Back of House Manager to provide support, monitor purchasing, storage, presentation, preparation to minimize waste, and quality of food to ensure consistently high quality service.

3. Supervise operation of FOH to maximize profitability and control labor costs.

4. Investigate and resolve complaints concerning food quality and service.

5. Work with other management to help plan and prepare for banquets, events, and any special restaurant functions.

6. Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining area and kitchen by complying with all health and safety regulations.

7. Organize and direct training programs for FOH operations.

8. Maintain a clean and safe restaurant at all times.

9. Prepare and maintain management and staff schedule for all FOH personnel.

10. Review and monitor, with bookkeeper or financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.

11. Perform other duties as assigned by management.

Qualification:

1. Management experience required. Food service and/or retail experience desired.

2. Provide a current ServSafe Certificate andAlcohol License or be willing to obtain Certification/License.

3. Good organizational skills for dealing with diverse duties and staff.

4. Pleasant, polite manner for dealing with public as well as staff.

Job Type: Full-time