Northern Hospitality Group
FOH Manager
Northern Hospitality Group, Juneau, Alaska, United States,
Career Opportunities with Northern Hospitality GroupA great place to work.Careers At Northern Hospitality GroupCurrent job opportunities are posted here as they become available.Our vision is to:
Share Alaska with the world . Our mission is to:
Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska !Our Core values:
Be Legendary, Be Honorable, Be One Team .We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.FOH ManagerThe FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching, developing and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.Essential Duties and Responsibilities include but are not limited to:Shift ExecutionPerform opening, mid and closing shift dutiesManage daily operations including cleanliness, organization, revenue opportunities and staffingExercise discretion and independent judgment in facilitating zone managementAbility to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company.Guest Relations ManagementManage guest relations and guest recoveryProvide exceptional guest service, thereby setting the standard for all employeesMonitor staff performance and hold staff accountable for their performance, ensuring guest's experiences meet the gold standardMake hiring and termination recommendations to General Manager.Train, coach, develop and discipline all front-of-house employees through ongoing feedback and the establishment of performance expectationsParticipate in on-going education for team members including creating training programsOperational ExecutionManage supplies deliveries and inventory and maintain records of invoicesEnsure safety & sanitationEnsure restaurant and bar is in complete compliance with all local, state, and federal regulationsObserve employees to ensure the safe service of alcoholAccurately execute company initiatives and policies with improvement to quality, service, and operationsKnowledge, Skills, and Abilities RequiredMust possess a strong attention to detailAbility to work in a high stress, faced-paced environmentMust possess strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)High personal integrity, professionalism and maturityProven problem-solving abilitiesExcellent math, reading, writing and communication skillsEssential Physical RequirementsMust be able to walk and stand for entire shift, up to 12 hoursMust be able to continuously reach, bend, and stretchMust be able to lift and carry up to 40 lbsEducation and CertificationsBachelor's degree preferredCurrent TAPs and Food Handler or ServSafe CertificationsExperienceAt least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not requiredExperience in a supervisory or management role preferred but not required
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Share Alaska with the world . Our mission is to:
Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska !Our Core values:
Be Legendary, Be Honorable, Be One Team .We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.FOH ManagerThe FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching, developing and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.Essential Duties and Responsibilities include but are not limited to:Shift ExecutionPerform opening, mid and closing shift dutiesManage daily operations including cleanliness, organization, revenue opportunities and staffingExercise discretion and independent judgment in facilitating zone managementAbility to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company.Guest Relations ManagementManage guest relations and guest recoveryProvide exceptional guest service, thereby setting the standard for all employeesMonitor staff performance and hold staff accountable for their performance, ensuring guest's experiences meet the gold standardMake hiring and termination recommendations to General Manager.Train, coach, develop and discipline all front-of-house employees through ongoing feedback and the establishment of performance expectationsParticipate in on-going education for team members including creating training programsOperational ExecutionManage supplies deliveries and inventory and maintain records of invoicesEnsure safety & sanitationEnsure restaurant and bar is in complete compliance with all local, state, and federal regulationsObserve employees to ensure the safe service of alcoholAccurately execute company initiatives and policies with improvement to quality, service, and operationsKnowledge, Skills, and Abilities RequiredMust possess a strong attention to detailAbility to work in a high stress, faced-paced environmentMust possess strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)High personal integrity, professionalism and maturityProven problem-solving abilitiesExcellent math, reading, writing and communication skillsEssential Physical RequirementsMust be able to walk and stand for entire shift, up to 12 hoursMust be able to continuously reach, bend, and stretchMust be able to lift and carry up to 40 lbsEducation and CertificationsBachelor's degree preferredCurrent TAPs and Food Handler or ServSafe CertificationsExperienceAt least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not requiredExperience in a supervisory or management role preferred but not required
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