FRONT OF HOUSE MANAGER

We are looking for an experienced and passionate Restaurant Manager to join our team to help manage our downtown Savannah restaurants.

As the Restaurant Manager, you need a sound understanding of end-to-end service standards, sequence of service, and an ability to turn over large covers across casual fine dining, casual upmarket restaurant and events space on any one shift including breakfast lunch and dinner service, enhancing customer satisfaction, increase business and revenues, meeting sales and profitability goals, managing staff effectively, and working with the Director of Hospitality to ensure guest experiences are memorable.

You will need to excel in multitasking, lead your team by example and have the ability to integrate the FOH and BOH teams. You'll need to posses the operational knowledge and hospitality service to flourish in this role. Additionally, you will be responsible for recruiting, training, and nurturing a successful team and culture.

Customer experience is a priority so the and care and urgency, along with thoughtful provisions, champion cocktails, excellent food and light-hearted banter. If these are your passions also, then you might just be the perfect fit.

Must have experience Roles and Responsibilities:

Customer Service

• Professional, courteous, and helpful manner towards colleagues and customers.
• The facilitation of smooth and well-managed service periods with the aim of delivering a memorable dining experience.
• Oversee the flow of guests within the venue and manage the reservations.
• Day to day running of the restaurant floor, maintain outstanding venue conditions and standards.
• Maintain ambience of the venue – lighting, music, cleanliness, hygiene.
• Maintain safety and compliant workspace
• Oversee and proactively deal with guest queries and complaints.
• Ensure high levels of customer satisfaction through excellent service.

Management Duties/ Team Involvement ( not limited to)

• Scheduling – balancing staffing needs during service and non-service periods against a range of full time, part time, and casual staff.
• Management of sales and setting targets to ensure wage costs and budgets are met.
• Develop business strategies to raise customer pool, expand customer traffic, and optimize profitability.
• Cross promotion of groups other venues
• Stock management including ordering and inventory controls.
• Build an effective team through recruiting, mentoring, training, motivating, setting goals, and providing feedback.
• Financial responsibility of the Venue - including cash handling, balancing registers daily, stock and wage forecasting.
• Liaise with kitchen to ensure service goals are met and constant improvement is priority
• Assist in maintaining harmonious workplace relationships by openly and effectively communicating with other employees.
• Ensure that full care is taken in the performance of all duties in order to protect the health and safety of oneself, fellow employees, and customers.
• Adhere to all company policies and procedures and the Health and Safety regulations

Key Requirements:

• Excellent communication skills.
• Strong focus on food and beverage service.
• Minimum 3 years management experience in a similar role.
• Ability to work in a team environment.
• Must be able work days, weekends, holidays and nights

Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.

Responsibilities

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Qualifications

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Example: Excellent verbal and written communication skills