Job Description

Job Description

Job Description

Description:

Summary

Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confirm with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence.

Essential Functions

1. Interview, hire, evaluate, reward, and discipline market FOH personnel.
2. Orient, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules
3. Schedule appropriately for the Restaurant in the absence of General Manager
4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.
5. Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise General Manager on any ordering needs
6. Educate FOH personnel in product awareness and cultivate long-term service knowledge.
7. Build rapport with Restaurant guests and ensure an enjoyable and memorable experience.
8. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant
9. Responsible for keeping all signage up to date
10. Conduct end of week inventories accurately and timely for beverage program
11. Responsible for accurately reporting payroll on a daily basis
12. Responsible for the end of night closeout and cash drop
13. Maintain the Aloha database with accurate items and prices
14. Maintain employee files.
15. Perform all daily tasks as indicated on opening and closing checklists
16. Ultimately responsible for cleanliness and repair of Restaurant and office.
17. Attend and contribute to weekly director meetings.
18. Work closely and with all management staff.
19. Foster a culture in which customer satisfaction is the primary concern.
20. Establish open lines of communication between FOH and BOH at all times.
21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests.
22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction
23. Maintain knowledge of local competition and general industry trends.
24. Ensure adherence to all budget line items

Education: Must have at least a high school diploma or GED

Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above.

Technical Skills and Knowledge of Job:

• Have managed and purchased liquor in NYC before.
• Understanding of high-end cocktail programs, i.e. ice programs, craft cocktails, classic cocktails.

Competency:

• Ability to work well under pressure and be self-motivated.
• Good organizational, time management and sales skills.
• Good communication skills—both written and verbal.

Work Environment

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to:

• Able to work standing up and walking during the entire shift. Certain locations require employees to work 10 consecutive hours or more per day.
• Able to continuously reach, carry, lift, bend, stoop and wipe
• Pulling and pushing up to 50 pounds
• Common hazards include but are not limited to burns, falls, slipping, tripping and cuts.
• Personal hygiene is a must plus frequent washing of hands is required
• Must be of legal age to serve alcohol

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