RESTAURANT FOH MANAGER

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    "requisitionDescription": "<div><div><div><div>\n    <link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://cdn.jsdelivr.net/npm/[email protected]/css/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <p>FOH managers oversee the daily operations of a restaurant location. Their responsibilities include hiring and training staff, coordinating employee schedules, and ensuring company protocols are being followed. They also plan menus, order supplies, manage budgets and resolve customer complaints among. The Restaurant Manager is the liaison between the restaurant employees and the corporate headquarters or owners. They must submit reports, meet revenue goals and offer advice for how to run the business most effectively. &nbsp;&nbsp;</p><ul><li>Oversees the daily operations from ordering, purchasing, receiving, storage and preparation of all food products to guest relations, flow of business, and service standards. &nbsp;</li><li>Oversees the flow of the business during business hours. Being active in all areas of the restaurant for the whole dining period. &nbsp;Walking the building to ensure all areas of service are being met to company standards and course correcting when needed.&nbsp;</li><li>Responsible for financial operations of restaurant: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, manages one operating account and troubleshooting variances. &nbsp;</li><li>Responsible for all human resource related to the employees</li><li>Forecasting the need for product based on inventory counts</li><li>Writes the schedules for at least one of the workgroups: Server, bartender, host, busser, supervisors</li><li>Participates in creativity of developing incentive programs, generating sales and marketing services.&nbsp;</li><li>Ensures that all food products meet company recipe specifications for preparation and quality . &nbsp;</li><li>Recognition of employees</li><li>Makes labor management decisions each shift</li><li>Participates in interviews and selection of new employees. &nbsp;</li><li>Assists in determining appropriate staffing levels. Makes hiring and firing recommendations to the executive chef</li><li>Orients and trains employees in proper work practices when they are hired and conducts and evaluates retraining and refresher training.&nbsp;</li><li>Monitors employees to assure that they are following established safety and infection control policies</li><li>Evaluates safe work practices in job performance reviews</li><li>Ensures that employees actively participates in all fire safety and disaster preparedness drills in a safe and professional manner</li><li>Maintains safe working conditions and practices in the unit</li><li>Assures that meals are prepared and delivered on time and in acceptable quantity and quality&nbsp;</li><li>Provides necessary development and training to dietary aides to ensure meals are prepared and served in accordance with established policies and procedures</li><li>Responds to oral and written feedback from customers on food quality and service</li><li>Monitors employees to assure they are following established safety and sanitary regulations and procedures in the use of equipment and supplies.&nbsp;</li><li>Prepares and complies any necessary productivity reports, evaluations, studies, etc</li><li>Participates in team/manager meetings</li><li>Complies with all safety rules and regulations</li><li>Participates in continuing education opportunities for personal growth and development. &nbsp;</li></ul><p><strong>Work Environment</strong></p><p>The performance of this position require exposure to the restaurant areas that require safety measures. For the most part the employee will be exposed to ambient room temperatures, lighting and traditional restaurant equipment as found in a typical environment. &nbsp;</p><p><strong>Physical Demands</strong></p><p>The employee is occasionally required to sit, climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus. &nbsp;</p><p><strong>Position Type &amp; Expected Hours of Work</strong></p><p>This position is full-time and regularly requires long hours, weekend work and holidays</p><p><strong>Required Education and Experience</strong></p><p>College degree in a related field, i.e, business or hotel and restaurant management, preferred.&nbsp;</p><p>3 years experience</p><p>Restaurant 365 knowledge preferred.&nbsp;</p>\n    </div>\n  </div></div></div></div>\n",
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