Manager

Lynchburg, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $42,800.00 - $132,300.00

Work Schedule

Day Shifts

Fixed Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and development opportunities

performance bonuses

Job Description

The hiring establishment is a well-established restaurant that prides itself on delivering exceptional dining experiences through the seamless integration of front-of-house (FOH) and back-of-house (BOH) operations. Known for its commitment to high standards of food quality, customer service, and operational efficiency, this restaurant has developed a strong reputation for excellence in hospitality. It operates in a fast-paced environment where precision, teamwork, and a passion for food service come together to create memorable guest experiences. The restaurant values a culture of continuous improvement, innovation, and employee development, making it a sought-after place for professionals seeking to advance their careers in the restaurant industry.

The role of the Manager (FOH/BOH) is pivotal for the success of this restaurant. This dual-focused management position requires overseeing both the customer-facing and kitchen operations, ensuring everything runs smoothly from opening to closing. The Manager will be responsible for coordinating daily activities, leading teams in both the front and back of the house, and ensuring compliance with safety and sanitation regulations. They will also handle operational tasks such as staff scheduling, budget management, inventory control, and vendor relationships. A vital part of the role is to deliver superior customer service by engaging directly with guests, addressing their concerns, and maintaining the restaurant's good image.

The Manager (FOH/BOH) is expected to possess a versatile skill set including food service management, leadership, proficiency with POS systems, and financial acumen to analyze sales data and control costs effectively. This role not only focuses on managing operational efficiency but also contributes significantly to fostering a positive and productive work environment. By mentoring and motivating team members, the Manager will support employee development and encourage a workplace culture that values excellence and teamwork.

Overall, this position offers an exciting opportunity for an experienced restaurant professional to step into a leadership role that impacts both the guest experience and the internal operational success of the restaurant. With a strong emphasis on communication, leadership, and operational expertise, the Manager (FOH/BOH) will be instrumental in driving revenue growth and maintaining the restaurant’s stellar reputation in the competitive hospitality sector.

Job Requirements

High school diploma or GED certificate
Prior front of house and back of house manager experience
Minimum 3 years of restaurant experience
Supervisory experience
Strong leadership and management skills
Excellent communication
Adherence to company uniform attire and appearance standards
Completion of all ongoing certifications and validations
Proper food handler and alcohol dispensing certifications
Meeting all company service standards
Ability to follow direction with focused attention

Job Qualifications

High school diploma or GED certificate
Prior experience as a front of house and back of house manager
Minimum 3 years of restaurant experience
Proven supervisory experience
Strong leadership and management skills
Excellent communication abilities
Ability to complete ongoing certifications and validations such as LTO and new menu training
Valid food handler and alcohol dispensing certifications
Ability to adhere to company uniform attire and appearance standards
Commitment to meeting all company service standards
Ability to follow direction with focused attention

Job Duties

Coordinate daily front of the house and back of the house restaurant operations
Deliver superior service and maximize customer satisfaction
Continuously touch tables and get to know guests
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage the restaurant's good image and suggest improvements
Control operational costs and identify measures to cut waste
Oversee opening and closing tasks and balance daily and nightly cash drawers
Safeguard team members and facility by ensuring safety and security policies are followed
Maintain relationships with vendors and suppliers to ensure timely and cost-effective deliveries
Understand budgets and analyze sales data to meet revenue goals while controlling food waste and labor costs
Assist general managers with cash handling, deposits, and financial logging
Manage day-to-day operations including staff scheduling and shift management
Uphold company policies and promote a positive brand image
Maintain inventory levels and manage food and beverage costs
Monitor food and beverage preparation and quality standards
Report facility concerns and coordinate maintenance
Train, motivate, and mentor team members to foster a positive work environment