Job Overview
Employment Type
Full-time
Compensation
Salary
Range $40,900.00 - $126,400.00
Work Schedule
Flexible
Benefits
flexible schedule
Job Description
About the Company: This restaurant operates as a dynamic dining establishment committed to delivering unparalleled culinary experiences combined with exceptional service. Being both a community favorite and a destination for visitors, the restaurant prides itself on maintaining the highest standards in food quality and outstanding guest interactions. With a focus on operational excellence, continuous improvement, and a supportive work environment, this team-oriented venue provides both guests and employees with an inviting atmosphere that fosters growth, satisfaction, and success.
About the Role: The Manager (FOH/BOH) is an integral leadership position responsible for seamlessly synchronizing front-of-house and back-of-house operations to ensure a consistently superior guest experience. This dual-focused managerial role demands expertise in food service management, team leadership, and operational proficiency across areas such as kitchen oversight, guest relations, and point-of-sale system management. The role is designed to uphold and elevate standards in customer service, food quality, and safety compliance while simultaneously optimizing operational efficiency and profitability.
As the leader who coordinates daily restaurant functions, the Manager (FOH/BOH) will be deeply engaged in staff supervision, shift organization, and quality control. This includes familiarizing with guests to build relationships, promptly addressing and resolving customer complaints, and developing strategies to improve product offerings and vendor relations. The manager is also responsible for cost management by controlling operational expenses and minimizing waste through rigorous oversight and innovative waste reduction measures. Financial tasks such as balancing cash drawers, overseeing deposits, and assisting general management in financial controls are also within this scope.
Beyond operational duties, this role plays a pivotal role in cultivating a productive, positive workplace culture through team mentoring, coaching, and performance feedback. The Manager will ensure compliance with sanitation and safety regulations and uphold the company’s brand image and values. Maintaining inventory, ordering supplies, monitoring food and beverage costs, and overseeing discount and promotional impacts on revenue also fall under this position’s remit. The Manager will be a key contributor to revenue growth through efficient restaurant management and effective team leadership.
Candidates thriving in this role thrive in fast-paced, customer-focused environments where multitasking and decision-making agility are essential. This is a full-time managerial opportunity offering hands-on leadership and significant influence on restaurant operations and guest satisfaction. The position requires a flexible schedule to meet the demands of restaurant business hours.
About the Role: The Manager (FOH/BOH) is an integral leadership position responsible for seamlessly synchronizing front-of-house and back-of-house operations to ensure a consistently superior guest experience. This dual-focused managerial role demands expertise in food service management, team leadership, and operational proficiency across areas such as kitchen oversight, guest relations, and point-of-sale system management. The role is designed to uphold and elevate standards in customer service, food quality, and safety compliance while simultaneously optimizing operational efficiency and profitability.
As the leader who coordinates daily restaurant functions, the Manager (FOH/BOH) will be deeply engaged in staff supervision, shift organization, and quality control. This includes familiarizing with guests to build relationships, promptly addressing and resolving customer complaints, and developing strategies to improve product offerings and vendor relations. The manager is also responsible for cost management by controlling operational expenses and minimizing waste through rigorous oversight and innovative waste reduction measures. Financial tasks such as balancing cash drawers, overseeing deposits, and assisting general management in financial controls are also within this scope.
Beyond operational duties, this role plays a pivotal role in cultivating a productive, positive workplace culture through team mentoring, coaching, and performance feedback. The Manager will ensure compliance with sanitation and safety regulations and uphold the company’s brand image and values. Maintaining inventory, ordering supplies, monitoring food and beverage costs, and overseeing discount and promotional impacts on revenue also fall under this position’s remit. The Manager will be a key contributor to revenue growth through efficient restaurant management and effective team leadership.
Candidates thriving in this role thrive in fast-paced, customer-focused environments where multitasking and decision-making agility are essential. This is a full-time managerial opportunity offering hands-on leadership and significant influence on restaurant operations and guest satisfaction. The position requires a flexible schedule to meet the demands of restaurant business hours.
Job Requirements
- High school diploma or GED certificate
- Prior front of house and back of house manager experience
- Minimum three years of restaurant experience
- Supervisory experience
- Strong leadership and management skills
- Excellent communication skills
- Ability to adhere to company uniform attire and appearance standards
- Completion of ongoing certifications and validations
- Must possess proper food handler and alcohol dispensing certifications
- Must meet all company service standards
- Ability to follow directions with focused attention
Job Qualifications
- High school diploma or GED certificate
- Prior front of house and back of house manager experience
- Minimum three years of restaurant experience
- Supervisory experience
- Strong leadership and management skills
- Excellent communication skills
- Ability to adhere to company uniform attire and appearance standards
- Completion of ongoing certifications and validations such as LTO and new menu training
- Proper food handler and alcohol dispensing certifications
- Ability to meet 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 restaurant's good image and suggest ways to improve it
- 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 all safety and security policies are adhered
- 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 cost from food waste and labor
- Assist general managers in handling cash including accurate DSR, petty cash, and bank deposits
- Manage day-to-day operations including opening and closing procedures, staff scheduling, and shift management
- Uphold company policies, procedures and values promoting a positive brand image and culture
- Maintain inventory levels, order supplies and manage food and beverage costs to optimize profitability
- Monitor food and beverage preparation, presentation, and quality standards ensuring recipe and safety compliance
- Report all facility concerns to the general manager and submit maintenance requests
- Train, motivate and mentor team members providing guidance, coaching, and feedback to foster employee development
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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