Front of House Restaurant Manager
Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Exact $21.50
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life
short term disability
long term disability
Paid Time Off
401(k) match
Job Description
One Twenty Three Tavern is a well-established restaurant known for its friendly and welcoming atmosphere rooted in strong core values such as enthusiastic hospitality, playfulness, teamwork, pride in service, and continuous growth. The establishment focuses on delivering an elevated and familiar dining experience, bringing people together through high-quality food and drinks. It fosters a culture that supports employee development, creativity, and collaboration, making it a desirable place to work in the hospitality industry. The restaurant prides itself on high standards of service, quality control, and a positive customer experience, which are all integral to its business mission and daily operations.Show More
Job Requirements
- High school diploma or equivalent
- Minimum of three years experience in front-of-the-house restaurant operations or assistant management
- Strong leadership and communication abilities
- Ability to stand for extended periods up to 10 hours
- Physical capability to reach, bend, stoop, and lift up to 50 pounds frequently
- Ability to work in a fast-paced, high-volume restaurant environment
- Willingness to support and train team members continuously
Job Qualifications
- Knowledge of customer service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions
- Excellent leadership and communication skills with proven ability to manage a high-volume restaurant
- Ability to work in a standing position for long periods (up to 10 hours)
- Ability to reach, bend, stoop, and frequently lift up to 50 pounds
Job Duties
- Ensure that all guests feel welcome and receive responsive, friendly, and courteous service at all times
- Fill in where needed to ensure guest service standards and efficient operations
- Understand all policies, procedures, standards, specifications, guidelines, and training programs
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
- Achieve company objectives in sales, service, quality, appearance of the facility, sanitation, and cleanliness through training employees and creating a positive, productive working environment
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
- Ensure that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Perform all other responsibilities as assigned
- Continually strive to develop your staff in all areas of managerial and professional development
- Maintain all training materials and ensure new team members are properly trained, as well as ensuring team members receive continuous training when needed
- Act as the marketing coordinator, working with the marketing team to help build business through marketing efforts and ensuring all team members are aware of marketing promotions/messages
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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