Job Summary

FOH Manager is responsible for delivering clear direction, leadership, and support to the bistro team to ensure that Taste of Belgium continues growing bistro sales and profits. The Front of House/Bar Manager focuses on developing a culture of pride that consistently delivers quality obsessed guest service and food while ensuring compliance with policies, procedures, and regulatory requirements. In addition to these above responsibilities the FOH/Bar Manager would also ensure the following (see below additional responsibilities)

Responsibilities include, but are not limited to

Sales and Profitability - Challenge and inspire bistro teams to achieve positive business results, including the delivery of outstanding guest experience, achievement of sales goals, and adherence to expense budgets including labor and cost of goods sold.

Administrative Support - Administration and oversight of operational software & systems, including but not limited to, point of sale, inventory management, employee engagement, employee onboarding, customer reservations, and customer loyalty app.

Facilities Oversight - Ensure that all TOB properties and equipment remain in good working condition and up to company standards through the monitoring and coordination of repairs, routine maintenance, and coordination with vendors.

Talent Management - Assertively directs and motivates all team members in order to achieve operational goals of Taste of Belgium. This includes maintaining proper staffing pars, ensuring all team members receive ongoing formal and informal performance coaching, and continuously advising teams of employee procedures and guidelines. Lead a positive team environment by recognizing and reinforcing individual accomplishments. Lead succession planning by identifying talent internally and externally.

Marketing - Adhere to and execute on marketing brand guidelines and directives which includes menus, uniforms, initiatives, and brand collateral.

Other duties as defined by executive management

Qualifications Required

Strong knowledge and understanding of restaurant operations

Proficient in Microsoft Word and Excel, as well as, POS systems

Familiarity with all applicable restaurant regulatory areas including: employee safety, food safety, HAACP, wage & hour

General knowledge of functional support areas, including H.R., training, marketing, and business development

Successful progressive restaurant management experience

Experience in hiring, staffing, and training

Ability to achieve results through effective leadership skills that include the ability to coach, motivate and mentor managers and hourly teams

Strong delegation experience including holding others accountable

Articulate and solid communicator with preferred experience communicating across a dispersed group of team members

Preferred

Bachelor’s degree or an equivalent combination of education and progressive experience

1+ years of management experience

Additional Responsibilities/Qualifications for Bar Manager Qualifications

Must have at least 3 years of experience managing a beverage program

Must be exceeding FOHmanager performance metrics to be considered for this promotion

Responsibilities

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.

Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. A minimum of two bar leads per bistro are required.

Work across departments to involve the training liaison to ensure all new hires are prepared and compliant.

Bar Inventory- Done weekly validated and submitted by 10am. A plan is made for when you are on PTO for someone to accomplish this duty.

Side work -opening/running/closing/daily-weekly addt’l tasks- make sure this is always up to date it is on your TOB Operational Checklists.

Cleaning lists- daily/weekly/monthly- make sure these are being followed. This is on your TOB Operational Checklists.

Glassware- Ordering and pars for new products across all locations

Uniforms-Get information to SM to order for Bistro

Bier Line Cleaning- Make sure this happens on a regular schedule and is documented.

Ordering Pars completed: Liquor, Bier, Wine, Staples

Create new cocktail program, write the recipes and descriptions for each new menu print

Suggest pricing for all new products based on company COGS

Update training for all new beers, cocktails, and wines as new product comes in

Ability to forecast for implementation of new products

Up-to-date knowledge of beverage industry trends

Ability to create reports based on product sales and present them to the Owner/Area Manager

Quality Inspections- must ensure the beverages being served at the bistros are compliant with recipes