Manager

The FOH Manager helps supervise Team Members and performs whatever other duties the Assistant Manager assigns regarding operation of the kitchen and the front of house. The FOH Manager is in charge of opening and closing the restaurant daily; printing and understanding daily food sale reports; conducting pre-shift meetings with FOH staff; overseeing and coordinating all FOH training; and assisting the General Manager as needed.

Duties and responsibilities
•	FOH operations – Responsible for all operations and management activities related to the front of house (and patio) of the restaurant including Servers, Bussers, and Barbacks, as well as cleanliness, stocking, and other aspects of overall restaurant presentation.
•	Customer service – Handle all customer-related issues and proactively meet and get feedback from your Guests—get to know the regulars on a first name basis. Implement the < 1 minute rule for table greeting and table bussing. 
•	Labor – Daily, accurate labor tracking and management (19% for hourly staff).
•	Growing revenue – Participation in activities to grow store revenue (outside sales, grass roots marketing, in-store promotions, in-store customer service, etc.
•	Processes and procedures – Create and update (as needed) current and future store processes and procedures to make daily operations as efficient as possible.
•	Communication – Effectively communicate necessary information to store ownership, Management, and Team Members on an ongoing basis.
•	Office skills – Proficient capability with the POS, MS Word, Excel, and email and web searching, as our operations rely heavily on these.
•	Team Members – Ensure that quality Team Members are hired, trained, cross-trained, and managed effectively. 
•	Documentation – Ensure that all necessary and appropriate measures are taken regarding paperwork when hiring (and terminating if necessary) Team Members.
•	Inventory/food costs – Assist the Assistant Manager as needed with ensuring inventory levels are accurately tracked and efficiently kept from an overall value perspective; maintain high standards for elimination of waste, theft, spillage, etc.
•	Receiving – Fully capable of receiving, verifying, signing off, and stocking all vendor deliveries; maintain quality vendor relationships moving forward.
•	Equipment – Ensure all restaurant equipment is kept and maintained in top operating condition.