Front of House Manager

Description :

Named after the chef’s daughter, Guard and Grace is a take on the big, fancy, modern steakhouse miles and miles of fiery grills and charcuterie, oyster bar and bar tops, private rooms, and a posh, walk-in, floor-to-high-ceiling glassed wine cellar yet still, with more of a bright, airy playfulness than the usual dark, stiff, mano a mano atmosphere.

FOH MANAGER ROLE :

Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Primary

o Promote, work, and act in a manner consistent with the Vison of TAG Restaurant Group : TAG Restaurant Group is a celebration of the unexpected! We will deliver our guests an inspiring vibe with a memorable experience.

Our intense focus will be on impeccable service. We will go above and beyond to pursue culinary excellence and grow the TAG Restaurant Group with our OHANA!

o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

o Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

o Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

o Perform various financial activities, such as cash handling, deposit preparation, and payroll.

o Supervise and participate in kitchen and dining area cleaning activities.

o Investigate and resolve complaints regarding food quality, service, or accommodations.

o Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

o Control inventories of food, equipment, smallware, and liquor, and report shortages.

o Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

o Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

o Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

o Follow established standards to specify food portions and courses, production and time sequences, and workstation and equipment arrangements

o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

o Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

o Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets

o Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

o Attend all scheduled employee meetings and offers suggestions for improvement.

o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

o Greet and seat guests, and present menus and wine lists.

o Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

o Present bills and accept payments.

o Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.

o Develop restaurant objectives, budgets, policies, procedures, and strategies.

Requirements :

• Be 21 years of age or older
• Three or more years of front-of-the-house operations and / or experience as a manager in the Restaurant or food and beverage industry
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 50 to 60 hours per week
3 hours ago