Job Summary: The Assistant Front of the House Manager will play a critical role in supporting the General Manager in the daily operations of the restaurant. Focus on the front of the house operations while ensuring that food safety standards are maintained throughout the restaurant. This role involves managing staff, enhancing customer service, labor costs and implementing food safety protocols to ensure a safe and enjoyable dining experience for all guests. This position requires a dynamic leader with a keen eye for detail, a passion for hospitality, and a proven track record in a high-volume setting.
Key Responsibilities:
1. Front-of-the-House Operations:
a. Oversee daily front-of-the-house activities to ensure smooth and efficient operations.
b. Maintain high standards of customer service, ensuring all guests have a memorable dining experience.
c. Train, mentor, and manage front-of-the-house staff, including hosts, servers, bartenders, and bussers.
d. Develop and implement service standards and procedures to enhance guest satisfaction.
2. Labor Cost Control:
a. Monitor and manage labor costs to stay within budget while maintaining service quality.
b. Create and maintain staff schedules, ensuring optimal coverage for peak and off-peak times.
c. Analyze labor reports and make data-driven decisions to improve efficiency and productivity.
d. Implement strategies to reduce turnover and enhance employee retention.
3. Operational Support:
a. Assist the General Manager in overall restaurant management and decision-making.
b. Ensure compliance with health, safety, and sanitation regulations.
c. Handle customer complaints and feedback professionally, resolving issues promptly.
d. Support inventory management, including ordering supplies and managing vendor relationships.
4. Team Leadership:
a. Foster a positive and collaborative work environment.
b. Lead by example, demonstrating a strong work ethic, integrity, and professionalism.
c. Motivate and inspire the team to achieve excellence in all areas of operations
5. Quality Assurance:
a. Conduct regular inspections to ensure that food safety standards are met and that the dining area is clean and well-maintained.
6. Inventory Management:
a. Assist in managing inventory for front of the house supplies and ensure proper stock levels.
7. Collaboration:
a. Work closely with the kitchen staff to ensure seamless service and adherence to food safety standards.
8. Record Keeping:
a. Maintain accurate records of food safety inspections, staff training, and any incidents that occur.
Qualifications:
• Minimum of 3-5 years of experience in a high-volume, full-service restaurant management role.
• Proven expertise in front-of-the-house operations and labor cost control.
• Strong leadership and team-building skills.
• Excellent communication, organizational, and problem-solving abilities.
• Ability to thrive in a fast-paced, dynamic environment.
• Proficiency in restaurant management software and financial reporting tools.
• Degree in Hospitality Management or related field is preferred, but not required.
Benefits:
• Competitive salary
• Health, dental, and vision insurance
• Paid time off
• Employee discounts
• Opportunities for professional growth and development
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