Front of House Manager

An opportunity to work with and grow with a company, to truly spread your wings and reach your potential in the full service restaurant world. A chance to finally make your mark without the politics of the restaurant industry hanging over your head. We are a small tight knit group who supports one another.

The Manager will be responsible for managing and leading daily operations of the restaurant. Oversight of employee development, inventory/department management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. This hands-on management position, holidays, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Two to three years of experience as a Manager are required. Bar manager experience is mandatory.

• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback with grace
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of facility
• Must understand how to use basic computer applications and POS systems
• Staff, train and develop guest-focused employees
• Must firmly confront poor performance while also recognizing and rewarding good performance
• Maintain good rapport with vendors to ensure quality and consistency
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Must have thorough understanding of California labor laws

Financial Responsibility
• Effectively manage labor
• Achieve restaurant financial goals as specified to applicable area of responsibility
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures
• Weekly inventory counts, costs, and maintenance

An opportunity to work with and grow with a company, to truly spread your wings and reach your potential in the full service restaurant world. A chance to finally make your mark without the politics of the restaurant industry hanging over your head. We are a small tight knit group who supports one another.

The Manager will be responsible for managing and leading daily operations of the restaurant. Oversight of employee development, inventory/department management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. This hands-on management position, holidays, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff. Two to three years of experience as a Manager are required. Bar manager experience is mandatory.

• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged
• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service
• Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition
• Positively handle guest requests and accept feedback with grace
• Provide sound resolution(s) to guest complaints with poise and professionalism
• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback
• Maintain highest level of safety, security, sanitation, and cleanliness of facility
• Must understand how to use basic computer applications and POS systems
• Staff, train and develop guest-focused employees
• Must firmly confront poor performance while also recognizing and rewarding good performance
• Maintain good rapport with vendors to ensure quality and consistency
• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills
• Must have thorough understanding of California labor laws

Financial Responsibility
• Effectively manage labor
• Achieve restaurant financial goals as specified to applicable area of responsibility
• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures
• Weekly inventory counts, costs, and maintenance