Manager

The front of house manager oversees all operations at a restaurant (except for the kitchen). This individual shapes a restaurant-goer’s experience by maintaining the dining room’s appearance, hiring and training quality staff, and ensuring good customer service. Job Duties - Interview and hire for a restaurant’s bar and waitstaff. Ability to develop a specialized hiring process to meet a restaurant’s needs. - Manage the training of the servers, bartenders, hosts, and bussers to meet the specific needs of the restaurant. - Supervise Upkeep of Guest Areas by directing staff to attend to messes or accidents as well as personally assisting in cleanup. - Responsible for shift planning using the scheduling systems to assign waitstaff based on anticipated demand. Ability to direct staff to handle unexpected situations and customer concerns throughout a shift as needed.