Front Of House Manager

O que vai fazer

Texto original em inglês, como foi registrado no Departamento do Trabalho.

Front of House Managers will be responsible for managing dining room staff members by hiring, training, evaluating their performances at work, scheduling their shifts, ensuring they are in clean uniform, approving their weekly payroll, and leading them through different types of food and beverage services. The Front of House Manager will also be responsible for taking reservations, checking table reservation schedules and maintaining reservation logs, planning the dining room set-up based on reservations and guest needs, greeting and seating guests, serving as a liaison between the dining room and kitchen staff, and resolving client complaints concerning dining room service. They will also be responsible for producing revenue reports using the Point of Sales (POS) system, providing reports concerning employee hours, schedules, pay rates, job changes, and tip pools, suggesting improvements in dining room service procedures and layout, ensuring side-work is complete, including the cleaning of equipment and storage areas according to schedule while reporting maintenance and safety concerns. They will be maintaining inventory of dining room items including silverware, coffee pots, water pitchers, China, and linen, and monitoring the dining room labor and supplies budget, creating forecast and revenue reports, developing and updating policies and procedures for service staff, and securing the dining room at the end of the business day. They will also be working with the Executive Chef to review weekly menu changes and relay those changes to the dining room staff, assisting in tableside cookery service, and developing beverage promotions, tracking wine sales, and assuring local and state laws and club policies and procedures for service of alcoholic beverages are followed. They may also be serving as the Club’s manager on duty which includes processing evening reports, locking and closing the doors at the end of night service, and closing out the day in the point of sale system. May supervise up to eleven (11) Servers, four (4) Support Staff members, and one (1) Host. May need to push, pull, or lift up to 50 pounds.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 9:00am - 5:00pm, 4:00pm to 12:00am. Shift hours may vary.

Please see job description for additional details.

Requisitos

The Petitioner will consider for employment any person who possesses at least one (1) year of supervisory experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. Applicant must complete pre-employment background check and drug screening at employers expense.

Benefícios e condições