- Depends on experience
- Full Time
- Health Insurance, Dental Insurance, Vision Insurance, Employee Discounts
- Employer Unlikely to Respond
Front of House Manager
The Front of House Manager is responsible for managing the daily operations of our
restaurant, including the selection, development and performance management of
employees. In addition, they oversee the inventory and ordering of food and supplies,
optimize profits and ensure that guests are happier when they leave than when they came in.
The Front of House Manager reports to the General Manager.
Primary responsibilities include:
Oversee and manage all areas of the restaurant. Communicate all issues that require final decisions on matters of importance to the General Manager.
Adhere to company standards and service levels to increase sales and
minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance
of kitchen and dining areas. Ensure compliance with operational standards,
company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
Estimate food and beverage costs. Supervise portion control and quantities of
preparation to minimize waste.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas. Respond to complaints, taking any and all
appropriate actions to turn dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect employees,
guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and
accidents. Completes accident reports promptly in the event that a guest or
employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while
upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service. Communicate complaints to the General Manager.
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when
necessary, termination of employees.
Conduct orientation, explain the Shaggy’s Mission and Values, and oversee the
training of new employees.
Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting daily performance reviews upon check out.
Prepare assigned schedules and ensure that the restaurant is staffed for all shifts.
Provide strong presence in local community and high level of community
involvement by restaurant and personnel.
College degree is preferred. Bachelor of Science degree in hotel/restaurant
management is desirable. A combination of practical experience and education
will be considered as an alternative.
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions: purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background check.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide
range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while
maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Keeps General Manager promptly and fully informed of all issues (i.e.
problems, unusual matters of significance and positive events) and takes prompt
corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective
manner and in accordance with Shaggy’s Restaurants policies and procedures.
Maintains a favorable working relationship with all company employees to foster and
promote a cooperative and harmonious working climate which will be conducive to
maximum employee morale, productivity and efficiency/effectiveness.
At all times provides a favorable image of Shaggy’s Restaurants to promote its “Everyone leaves happier than when they arrived.” philosophy .
Performs other duties and responsibilities as required or requested.
SUPERVISION OF OTHERS
25+ employees each shift
Hours may vary if manager must fill in for his/her employees or if emergencies
arise (typical work week = 50 hours).
Eligible for paid time off
Medical benefits will be offered to this position in accordance with the medical benefit policy.
Ability to perform all functions at the restaurant level.
Position requires prolonged standing, bending, stooping, twisting, lifting products
and supplies weighing 50 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones,
computers, POS, copiers, and other office equipment.
Shaggy's is built on an EMPLOYEE FIRST culture with a very simple mission..."Every Guest Leaves Happier than when they Arrived!"
@Shaggy's We Have Fun!