Front of House Manager

**JOB DESCRIPTION**

Now looking to a hire dynamic, outgoing and friendly person that is capable of taking on assistant general manager/supervisor role. We are looking to hire the best for our restaurant Our iconic image and Devilishly Good service and products deserve no less.

St. Louis Bar & Grill. is currently seeking a qualified **Front of house manager** for its location. The position will require a thorough knowledge of all aspects of restaurant operations including Human Resource Management, Financial Reporting and Interpretation and FOH Management. Most importantly we are looking for a team leader who truly has a Guest First attitude and is able to coach and develop that attitude with our teammates.
- St. Louis is an industry leader in providing proprietary products served with a Devilishly Good hospitality experience and we are seeking someone to help us deliver on those promises to each guest, every day.
- Must have strong communications skills and be able to build strong working relations with a diverse work force.
- Should have strength in event and party planning and fun activities that exudes enjoyment within an active atmosphere.
- Manager is responsible for any ordering, receiving or other task-based actions that need to be completed for that shift.
- Manager is accountable to ensure that all staff are on time and in the correct uniform. This is most effectively done through a meaningful pre-shift meeting. During this meeting the supervisor should be clearly and enthusiastically covering any topics that are of an ongoing nature (e.g., Guest Connection, Devil’s pints) or a sporadic nature (LTO participation). This is the best opportunity to set the tone for the shift and raise the level of performance for all TM’s and is required before each shift.
- Manager is responsible for the technical execution of all elements of the service experience. This essentially means that we are serving piping hot food that looks exactly like the picture, delivered in a timely manner (3,8,15min.) with an exceptional Guest First experience.
- Manager is responsible for the management of wage labour during the course of the entire shift.
- Manager is required to touch every table in the dining room. This is to ensure that we have exceeded guest expectations at every table.
- Manager is responsible for the cleanliness of both BOH and FOH areas of the restaurant. This requires follow up of all posted cleaning schedules and confirmation of completed work before servers sign out.
- Manager is responsible for the participation of servers in any LTO or other promotions that are running at the time. If there are no such promotions ongoing the supervisor should ensure that servers are enthusiastically suggesting items to the guests to enhance the dining experience. Discounts and Voids - Manager is responsible for all Discounts and Voids that are incurred during the shift. They must know the difference between the two and be able to make the correct judgement call when executing them.
- All Guest First Feedback that is received through the in moment must be shared with the Teammates as it is received. Any feedback that requires follow-up (i.e., the guest has requested to be contacted) must be carried out by the manager or supervisor. Every effort should be made to have the location resolve the issue directly with the guest. However, there may be contacts that are of such a serious nature that the Area Manager may have to contact the guest directly and resolve the issue.
- Each quarter a full Business Review will be conducted by the Area Manager. This review is a comprehensive evaluation of the standards for the location. If at all possible, the supervisor should participate in the review with the Owner. This will help the supervisor to understand the purpose and scope of the review. It will also allow the supervisor to sharpen their critical analysis skills.
- The Manager must ensure that all national promotions that are created from the office are executed in a timely manner. This includes not only the posting of all relevant printed materials but also the engagement of the staff in following through on all aspects of the promotion. Supervisor should ensure that TMs understand the mechanics of executing the promotion at a high level and the purpose behind the promotion. Supervisor is responsible for tracking performance in the promotions.
- Manager should be aware of the Optimal Labour range for their location. They need to understand their role in meeting this target when building a schedule on Ameego.
- Manager must have a thorough understanding of the content and conceptual ideation of the menu. Needs to know the proper presentation for all menu items and be able to identify and redirect improper menu presentation. Needs to understand the concepts behind menu engineering and plate profit. Needs to understand the effect that Menu Sales Mix can have on theoretical cost and how to run all relevant reports to e