Front of House Manager

Job Description

Job Description

Description :

Accountabilities and Responsibilities

Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

• Create a culture, atmosphere and environment of Passionate Hospitality
• Running great shifts using great people and creating relationships with guests
• Hiring great people and not compromising standards
• Training and upholding people to company standards
• Communicating to team members clearly and effectively
• Communicating to GM and fellow managers clearly and effectively
• Identifying opportunities and taking swift action to correct behavior
• Always looking for sales opportunities

Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his / her assigned department (varies from store to store). This can be done in the following ways :

Profitable Financial Operations - The Manager is held accountable to the store being a profitable operation. Key areas to this are :

Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following :

Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place.

Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources.

Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant.

Culinary - The Manager is responsible for working closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.

Requirements : Qualifications-

College degree is preferred. Bachelor of Science degree in hotel / restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Working Conditions-

Abilities

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Speaking - Talking to others to convey information effectively

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring - Monitoring / Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.