Restaurant Managers Needed - Front-of-House Manager
- Employer
- Red Mug Diner
- Location
- Orlando, Florida
- Salary
- Open
- Posted
- Feb 02, 2016
- Closes
- Apr 02, 2016
- Industry
- Hospitality, Professional, Restaurant
- Category
- Food / Beverage, Management, Operations
- Contract Type
- Permanent
- Hours
- Full Time
- Career Level
- Manager
Accountable To Ownership. With the exception of the on site operational owners, this is the top position in the restaurant; you are co- responsible with the Culinary Leader for the production of the business, labor costs, and overall operational functions.
Absolutely must have a minimum 5 years experience in a high volume table service restaurant with associated services such as full liquor bar, catering, and carry out service.
Job Requirements
- Proven track record of enhancing the customer experience, while building business and containing costs
- Proven ability to lead a large team, using a professional, positive and developmental style
- Experience managing a high-volume restaurant that sets and achieves specific standards for all aspects of operations
- Demonstrated proficiency in cash management and vendor ordering
Customer Service
- Ensure our customers get the full experience marked by friendliness, quality and speed
- Ensure our internal processes fully support the customer experience.
- Ensure Service Associates have product, equipment, and service knowledge before they are permitted to service the guest
- Greet and Seat Customers as much as possible
- Manager must be on the floor coordinating the business between servers, guests and heart of the house
- The entire dining room is “Art Gallery” ready at all times when in Guest view; inclusive of tables, chairs, floors, walls, lighting, music type and volume, air temperature, doors and windows
- Managers must meet with all tables that require service recovery to ensure our Guests satisfaction and to control loss. Personally address guest issues - Understand and make a decisions based on each individual situation.
- Demonstrate the ability to listen to issues, show concern, determine how to solve problems—discounts, remaking the food, etc.
- Managers must continuously assess Service Team Members for compliance and adherence of established Service Standards
- Be courteous and cordial with everyone in a Ladies and Gentlemen serving Ladies and Gentlemen fashion.
Leadership and Management
- Create a true team amongst serving staff. Inspire others by "leading-by-example" and by providing performance feedback on an ongoing basis.
- Conduct training and provide developmental opportunities on an ongoing basis.
- Build relationships in the marketplace. Source and interview applicants on an ongoing basis prior to any staffing needs.
Business and Operations
- Ensure compliance among shift leaders regarding all cash management procedures
- Oversee and/or review the financial reconciliation process at shift changes
- Count bar inventory daily - following bar inventory procedures
- Bank out each server and bartender following company bank out procedures
- Complete liquor and beer orders
- Prepare labor schedules for service staff
- Create and consistently utilize opening/closing checklists
- Conduct daily pre-meal shift meetings to review service standards, food and beverage knowledge
- Conduct Cash Outs and Prepare bank drop based on company procedures
- Reconcile all daily business