Position Title: Front of House Manager Position Level: Salary

Department: Front of House Reports to: General Manager

Job Description: The Front of House Manager plans and directs all day to day restaurant operations. Maintains high standards of food, service, health and safety; ensures the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Job Duties:

· Perform opening and closing duties in accordance with established policies and procedures.

· Oversee overall maintenance of the restaurant and property

· Coordinate restaurant operations to include daily schedules and identifying recruiting needs

· Responsible for ensuring guest satisfaction and quality guest experience

· Maintain employee records

· Oversee training and identify training needs

· Responsible for new hire onboarding and orientation

· Conduct staff meetings when necessary

· Plan and monitor restaurant sales and revenue

· Monitor labor and operational costs

· Identify and estimate food and beverage supply requirements/needs and ensure inventory needs are met

· Perform other duties as assigned

Employment Standards

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with restaurant rules and regulations for the safe and effective operation of the restaurant’s facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Company chain of command

· Front of House managers report directly to the General Manager but may be advised by Executive Chefs and upper management.

Physical Demands:

Must be able to stand and exert fast-paced mobility for periods of up to 4 hours in length. Must have a good sense of balance, be able to bend and kneel, and have the ability to lift trays and bus tubs frequently.