Front of House Manager

The Key Manager is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed.

ESSENTIAL FUNCTIONS:

Manage and motivate employees through constant communication

Stocking supplies, serving, handling cash, credit cards, and a cash register

Cleaning tables and counters, resetting tables, greeting customers

Resolving customer conflict and dissatisfactions

Make sure guests are receiving superior customer service at all times

Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality

Ensure operations are in accordance with kitchen sanitation and safety standards

Start-up and shut-down of restaurant equipment and processes (opening/closing shifts)

Handle inventory responsibilities including food orders and receipt

MINIMUM REQUIREMENTS:

A high school diploma or equivalent

At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired

Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel)

Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Able to work flexible hours necessary to manage and operate the restaurant effectively: days, nights and weekends

Strong written and verbal communication skills -- clear and professional demeanor

Ability to multi-task, organize, and prioritize with efficiency

A personable, friendly and outgoing personality

Ability to lead, motivate, and manage employees

COMPETENCIES:

Communication

Relationship Management

Critical Evaluation