HalfSmoke
Front of House Manager
HalfSmoke, Washington, District of Columbia, us, 20022
Description:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
-Understand completely all policies, procedures, standards, specifications, guidelines and training programs. -Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. -Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. -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. -Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. -Make employment and termination decisions consistent with General Manager guidelines for approval or review. -Fill in where needed to ensure guest service standards and efficient operations. -Continually strive to develop your staff in all areas of managerial and professional development. -Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. -Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. -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. -Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. -Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. -Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. -Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. -Provide advice and suggestions to General Manager as needed.
Requirements: -At least (3) years of managerial experience. -Be able to communicate and understand the predominant language(s) of the restaurant's trading area. -Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. -Possess excellent basic math skills and have the ability to operate a cash register or POS system. -Be able to work in a standing position for long periods of time (up to 5 hours). -Be able to reach, bend, stoop and frequently lift up to 50 pounds. -Must have the stamina to work 50 to 60 hours per week.
-Understand completely all policies, procedures, standards, specifications, guidelines and training programs. -Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. -Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. -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. -Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. -Make employment and termination decisions consistent with General Manager guidelines for approval or review. -Fill in where needed to ensure guest service standards and efficient operations. -Continually strive to develop your staff in all areas of managerial and professional development. -Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. -Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. -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. -Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. -Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. -Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. -Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. -Provide advice and suggestions to General Manager as needed.
Requirements: -At least (3) years of managerial experience. -Be able to communicate and understand the predominant language(s) of the restaurant's trading area. -Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. -Possess excellent basic math skills and have the ability to operate a cash register or POS system. -Be able to work in a standing position for long periods of time (up to 5 hours). -Be able to reach, bend, stoop and frequently lift up to 50 pounds. -Must have the stamina to work 50 to 60 hours per week.