Front of House Manager

Ensure that restaurants operate efficiently and profitably while maintaining their reputation and business model. They must coordinate a variety of activities, whatever the size or type of the outlet. Manager is responsible for the business performance of the restaurant, maintaining high standards of food service, health and safety. This position combines strategic planning, shift pattern organization and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development. This position is fast-paced, highly demanding and unpredictable at times.

Typical work activities and responsibilities

Front of the House

• Coordinating the entire operation of the restaurant during scheduled shifts
• Managing staff and providing them with feedback
• Responding to customer complaints and ensuring customer happiness and exuding the utmost hospitality
• Ensuring that all employees adhere to the company’s uniform standards
• Meeting and greeting customers and organizing table reservations and seating charts
• Advising customers on menu and wine choices
• Recruiting, training and motivating staff
• Responsible for check list SOP’s per shift
• Preparing the weekly schedule, receive approval from Owner that the weekly schedule adheres to the budgeted amount of labor hours and dollars
• Using proper decisions in letting employees punch out early in periods when the revenue is slower than what we expected
• Organizing and supervising the shifts wait staff, laundry and overall cleanliness of the facility
• Audit the time cards daily and make edits from POS each week
• Lead by example
• Be the face of the restaurant, keep a relationship between chef and guest
• Cruise the dining room periodically to touch the guest and add to their experience at Hamptons
• Attend daily lunch server meetings, and dinner meetings
• Be in the restaurant during lunch and dinner service hours
• Ensure restaurant is in a state of readiness at all times
• Promote Hamptons through off premise events
• Stay up to speed on general restaurant trends, industry changes and ideas

Business

• Taking responsibility for the business performance of the restaurant
• Analyzing and planning restaurant sales levels and profitability
• Organizing marketing activities, such as special and promotional events and retail wine sales
• Preparing reports at the end of the shift/week, including staff control, cost and sales of beer and wine
• Setting budgets and/or agreeing to them with senior management
• Planning and coordinating menus and functionality of service with Chef
• Achieving budgeted Food/Beverage Cost of Goods %
• Employee files are kept accurate with the appropriate new hire forms and evaluations
• Documenting violations, even verbal reprimands
• Monthly inventory on wine, liquor, beer, all other beverages and non food front of the house items

Housekeeping

• Maintaining high standards of quality control, hygiene, and health and safety
• Checking stock levels and ordering supplies
• Receiving and stocking of front of the house items
• Helping in any area of the restaurant when circumstances dictate

Customer Service Excellence

• The employees are “on stage” in front of the customers and should be upbeat, energetic, smiling, moving with a purpose and unobtrusive to guest dining experience
• All employees should always make eye contact, smile and say hello to customers, we want to redefine southern hospitality by making our guests to feel they are appreciated and wanted in our restaurant.
• When handling customer conflict, simply listen, empathize and take immediate steps to fix a guest concern, consult with owners or chef to take appropriate actions
• Guest should never, never leave the restaurant unhappy
• We are committed to great service, great food, positive thinking and synergy throughout the company