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**Duties and responsibilities relate to but are not limited to the following**:
**Daily Operations**
- Empower and develop team to provide the best guest experience possible
- Define and implement service standards; work closely with FOH managers and team to maintain standards and guest relations
- Build food and beverage program alongside Ownership, Executive Chef + Executive Bar Manager, monitor and evaluate program, and implement changes as needed to create best guest experience
- Work with Marketing Director, Bar Manager and Executive Chef for menu ideas, updates, printing + stuffing; organize menu rollout with team; updates menus on Skinny’s website
- Full understanding of opening and closing procedures + reservations
- Support FOH management + team as needed, connect, and engage with guests throughout the evening
- Run daily FOH preservice briefing; check in preservice with Chef regarding changes in the menu, 86 items, reservation changes, etc.
- Ensure that proper security procedures are in place to protect employees, guests, and company assets
- Work with Marketing Director and Ownership to plan inhouse events

**HR**
- Responsible for upholding and modelling business’ core values and vision
- Set and maintain standards of the workplace; continue to develop a safe and positive culture
- Alongside Assistant Manager organize and execute continued learning opportunities for staff both at work and outside of work
- Responsible for posting all FOH jobs, interviewing and hiring; ensure we have appropriate levels of staff per season; assist HR with onboarding and training; conduct 2 month reviews for all new hires
- Develop and empower FOH managers + team; coach, motivate + support team; annual review of FOH managers + staff, organize and lead regular staff meetings
- Responsible for disciplinary action, up to and including termination; aware of company’s policies and procedures of how to discipline and terminate; communicate with Human Resources when employee is hired, written up, or quits/is terminated
- Vacation management of all hourly employees

**Financial**
- Understand and meet restaurant financial objectives; analyzes when objectives are not being met and takes corrective action
- Work with Controller to establish budget for FOH line items
- Review and evaluate qsa and promo’s regularly; work with Controller to set budget, and adhere to it; analyze variances, and take corrective action
- Review top and bottom selling food + beverage items, work with Bar Manager, Executive Chef + Ownership to make appropriate changes
- Assist Controller with payroll processing - ensure FOH Managers are approving/entering in all clock in + outs; ensure all training labor is being recorded properly
- Work with Controller to understand cash out process, daily sales + labor report, sales projections, and budget planning

**Management**
- Execute goals and ideas created by ownership
- Scheduling of all FOH management + staff; utilizes a costed schedule to meet labor cost goal
- Maintain general maintenance of eatery and tasting room, order repairs as needed; work with Controller to set budget for R+M expenses and adhere to budget
- Clear understanding of inventory management, period end, ordering procedures and min stock levels, identify discrepancies and take corrective action; responsible for order all FOH supplies
- Respond to reviews on Trip Advisor, Yelp and Google; recognize staff when mentioned; respond to guest complaints or feedback in an appropriate manner
- Attend and lead weekly management meetings
- Work closely with and maintain open and frequent communication with Ownership, management, and team
- Contribute ideas for marketing to help increase business
- Maintain professional knowledge by tracking emerging trends, researching industry, attending continued education courses or workshops, reviewing relevant industry publications, books, media, etc.