Job Title: Front of House Manager
Location: Sacramento, CA | Onsite
Employment Type: Direct Hire
Schedule: Full-time (40 hours per week)
Compensation: $26.44 per hour
Job Summary:
The Front of House Manager plays a key role in delivering an exceptional guest experience while supporting the overall success of the restaurant. This role is responsible for optimizing profits by controlling food and beverage costs and production, developing restaurant employees, and driving increased sales and profitability. The Front of House Manager also focuses on increasing guest satisfaction and managing operational issues to ensure restaurant standards for quality and service are consistently met.
Key Responsibilities:
- Manages full shift operations across operations, marketing, and human resources while ensuring standards of quality and service. Drives sales and controls costs.
- Manages daily shift operations, including decision-making, staff support, guest interaction, scheduling, and planning while maintaining standards, product quality, and cleanliness. Oversees staffing throughout the shift, provides employee feedback, performs line checks, and adheres to all company policies and procedures.
- Provides direction to employees regarding operational and procedural issues.
- Ensures food and beverage quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food and beverage products. Performs line checks as necessary.
- Prepares for new menu implementations. Trains employees on new menu implementations. Ensures recipe adherence and check ticket times.
- Performs server, cocktail server, and bartender checkouts, ensuring all tickets are accounted for, comps are approved, cash and credit card vouchers are collected, and required tips are properly declared.
- Ensures that all meal breaks are provided when required.
- Develops FOH employees through training, shift meetings, in-store trainers, and preparation for In-Store Training and NSO Training roles, while enforcing uniform standards and providing feedback and follow-up.
- Oversees FOH staffing, including interviewing and scheduling hourly employees, ensuring appropriate coverage, minimizing overtime, aligning labor with sales forecasts and productivity goals, and supporting ongoing staff development.
- Ensures proper cash handling procedures are followed, including balancing cash with End of Day reports when closing, preparing cash drawers, performing cash drops, and disbursing petty cash as required.
- Prepares reports at end of shift.
- Prepares daily food production and par as necessary. Orders food and liquor items as required.
- Checks in liquor, wine, and beer ensuring the company is billed for the proper amount. Writes checks to vendors where required by state law.
- Identifies operational opportunities and develops action plans across areas such as maintenance, marketing, staffing, retention, and training to drive department sales, profitability, and employee development.
- Approves all food or beverage comps or promotions.
- Ensures a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a guest or employee is injured.
- Ensures security procedures are followed to protect employees, guests, and company assets, including securing and accessing the beer walk-in, liquor room, and freezer as required throughout the shift.
Qualifications
Required:
- High school diploma or equivalent.
- Minimum of 2 years of restaurant experience.
- Excellent verbal communication and people development skills.
- Must be validated in all restaurant positions.
- Possession of a valid ServSafe® Manager or other approved Management Food Handler certification.
- Demonstrated ability to effectively perform the duties of the position.
- A high degree of proven integrity and honesty.
Knowledge, Skills, and Abilities:
- Maintains composure when interacting with staff, including during periods of urgency or pressure in a fast-paced environment.
- Coordinates multiple tasks while maintaining required operational standards in daily restaurant activities.
- Evaluates the experience and qualifications of job applicants.
- Draws on operational experience and established procedures to recommend appropriate solutions to restaurant challenges.
- Adheres to company standards and service levels to drive sales and minimize costs.
- Oversees high-volume restaurant operations with multi-million-dollar annual sales.
- Effectively handles guest complaints to support customer satisfaction and increase future sales.
- Promotes a safe work and guest environment to minimize risk and associated costs.
- Supervises and directs multiple teams while building and maintaining effective working relationships with leadership, team members, external agencies, and customers.
- Communicates clearly and professionally in verbal and written form, listens attentively, and accurately follows and implements written and verbal instructions.
- Uses company operating systems, including POS, payroll/timekeeping, and other business software.
- Performs basic mathematical calculations, applies common-sense judgment when carrying out written and verbal instructions, utilizes office computer applications, understands and enforces policies and procedures, and manages multiple tasks effectively.
Working Conditions:
- Work is performed in a restaurant environment. May be required to work beyond normal business hours as needed to meet customer or operational requirements.
- Requires a minimum of five (5) days of full availability, including weekends and holidays.
- Ability to lift and/or move a minimum of 30 pounds.
- Vision requirements include close vision, distance vision, color vision, depth perception, peripheral vision, and the ability to adjust focus.
- Requires regular use of hands to handle or feel objects, tools, or controls, and to reach with hands and arms.
- Ability to work in both hot and cold environments.
- Requires frequent walking, reaching with hands and arms, stooping, and kneeling.
