Front of the House Manager

SUMMARY

Responsible for the daily operations of all front-of the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations. The Manager leads by example and provides managerial interactions to organize, direct, and coordinate human and physical resources for the efficient, well prepared, and profitable service of food and beverages.

WORKING CONDITIONS/PHYSICAL EFFORT

Food services, Office environment

QUALIFICATIONS

• Ability to lead/manage others
• Proficient in English written and verbal communication skills
• Ability to inspire and develop staff
• Excellent collaboration and team building skills
• Demonstrated customer service skills
• Possesses flexibility to work in a fast paced, dynamic environment
• Ability to deliver a high quality dining experience
• Thorough knowledge of food quality standards, safe food handling practices, and HACCP procedures
• General knowledge of Microsoft Office software and point-of-sale systems; ability to learn new software programs
• Must have a valid drivers license with 3 years of a positive driving record.

EDUCATION & EXPERIENCE

• Associate's degree foodservice management or related field; or an equivalent combination of education and experience required
• Bachelor's degree in Culinary Arts preferred
• 2 years of supervisory experience in high-volume foodservice operations required

WORK HOURS

Full Time, Exempt

Sunday - Saturday, hours vary (mostly afternoon, PM hours), rotating weekends

SALARY STRUCTURE

Pay Grade 5 (Hiring Range $50,461.00 to $66,851.00 annually)