Front of House Manager

Front of House Managers will be responsible for managing dining room staff members by hiring, training, evaluating their performances at work, scheduling their shifts, ensuring they are in clean uniform, approving their weekly payroll, and leading them through different types of food and beverage services. The Front of House Manager will also be responsible for taking reservations, checking table reservation schedules and maintaining reservation logs, planning the dining room set-up based on reservations and guest needs, greeting and seating guests, serving as a liaison between the dining room and kitchen staff, and resolving client complaints concerning dining room service. They will also be responsible for producing revenue reports using the Point of Sales (POS) system, providing reports concerning employee hours, schedules, pay rates, job changes, and tip pools, suggesting improvements in dining room service procedures and layout, ensuring side-work is complete, including the cleaning of equipment and storage areas according to schedule while reporting maintenance and safety concerns. They will be maintaining inventory of dining room items including silverware, coffee pots, water pitchers, China, and linen, and monitoring the dining room labor and supplies budget, creating forecast and revenue reports, developing and updating policies and procedures for service staff, and securing the dining room at the end of the business day. They will also be working with the Executive