FOH Manager

At Proper, the restaurant's front-of-house manager oversees the dining room and customer experience. In addition, they are responsible for the continual hiring, training, disciplining, and firing of all FOH staff members. FOH managers must have strong organization, customer satisfaction, and leadership skills. They must be able to address customer complaints and handle conflict resolutions promptly and professionally. Must be able to maintain composure and work well in high-stressed environments. The FOH manager must continually work on the progress of their staff members, holding monthly training meetings, weekly food and beverage quizzes, and daily pre-shift meetings. The FOH manager is also responsible for the upkeep of the dining area, service area, and any guest contact areas in the restaurant, ensuring cleanliness and maintenance are happening hourly, daily, weekly, and monthly. FOH manager must be able to work any FOH position, including host, cashier, server, busser, sanitizer, service bar, and expeditor, and must be able to jump into any of these positions as needed by the restaurant. The FOH manager is responsible for scheduling and ensuring each day is staffed to the restaurant's required level. They are responsible for supervising the busiest shifts and helping to ensure that guests are served in a manner that meets the standards of the restaurant. The candidate must have food handlers permit and an alcohol serving certificate for the state of Utah. Must be able to perform under pressure and maintain a positive attitude.

Job duties include but are not limited to

• Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations
• Oversee that all opening and closing duties are completed correctly, and that cleanliness and maintenance are maintained.
• Responsible for daily deposits and correct operation of the POS system
• Balancing all daily and nightly cash drawers and reconciliation sheets
• Inventory stock of all FOH goods, nonalcoholic beverages, alcoholic beverages, and chemicals on a weekly and monthly basis
• Provide excellent customer service to guests and exceptional leadership to staff
• Enforce and monitor all health, safety, and sanitation guidelines
• Hold meetings with General Manager, Director of Operations, shifts leads, and FOH staff regularly following the guidelines of the GM
• Work closely with the Chef and Sous Chef to provide a seamless experience
• Responsible for quality assurance of products leaving their specific outlets in the restaurant
• Able to step in and help FOH staff whenever needed
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control
• Maintain current schedules and employee forms

Job skills & requirements

• Two years of experience in restaurant management
• Must be able to work well with others, especially in high-stress environments
• Must be able to work on their feet for long periods
• Must have strong leadership skills and be able to hire and fire the appropriate staff
• Must be willing and able to work 45-50 hours a week
• Must be able to work alone as well as part of the team
• Must be willing to work evenings and weekends
• Must have valid on-premise and off-premise certifications for alcohol sales