Front of House Manager

OVERVIEW

August 8 is an all-you-can-eat restaurant company that is independently owned and operated. We offer innovative Japanese fare and classic Chinese dim sum selections to our guests. We strive to deliver exceptional dining experiences and dedicate ourselves to building long-lasting business relationships with our customers, employees, and the communities where we co-exist.

We are looking for an energetic, dependable, and self-motivated individual to join our team. Candidates with open availability and/or prior relevant experience will be given special consideration.

DUTIES & RESPONSIBILITIES

• Permanent full-time (40-44hrs) position, reporting directly to the Regional Manager.
• Directly responsible for the FOH Team, ensuring their adherence to August 8 company policies regarding employment, operational procedures, and health & safety.
• Operates shifts with a growth mindset, leading to increases in sales and guest retention.
• Leading, coaching, and developing the FOH Team in fulfilling our Steps of Service and all duties both before and after service.
• Handles guest issues regarding the dining experience with genuine concern and sincere effort.
• Hire, train, mentor and schedule (weekly) Team Members (TM) and facilitate a positive environment for them to grow.
• Monitor and maintain daily cleanliness of the restaurant, addressing any cleaning & repair concerns with urgency.
• Oversee reservations effectively by managing seating capacity, dining times, and staffing levels.
• Assist in the reduction of operational costs including inventory, supplies, and labour.
• Placing orders with our suppliers, through various channels, at an appropriate level that reflects current or expected business volume.
• Proficiency with the management closing procedure
• Accountable for accurate payroll entry and daily sales reporting.
• Committed to personal growth & development alongside that of the business.

BEFORE SERVICE

• Ensure the dining room and washrooms presentable to guests.
• Ensure the Team has prepared FOH/BOH stations for service - stocked, organized, & clean.
• Follow up with closing and/or opening TM's if any duties were done at a subpar level.
• Ensure bar inventory and kitchen prep levels are appropriate based on expected business volume for the day.
• Delegate prep and/or cleaning duties to TM's as needed for service.

DURING SERVICE

• Maintain awareness of TM's activity about their assigned positions.
• Ensure steps of service and standard operating procedures are adhered to by TM's
• Evaluate the team's productivity levels based on business volume and the amount of TM's present.
• Adjust the Team structure, as needed, to maintain high productivity while providing excellent service.

AFTER SERVICE

• Determine and assign break/finish times for TM's based on the following factors: start times, team structure, and business volume/flow.
• Prepare a prep list to be completed by TM's before their break/finish time.
• Assign TM positions for the next service.

PHYSICAL REQUIREMENTS

• Ability to bend at the waist and lift items up to 50 lbs to waist level.
• Ability to carry items of up to 50 lbs.
• Ability to move items up to 30 lbs for distances of up to 25 feet.
• Ability to remain standing and active for an 8-12 hour shift.
• Ability to frequently climb and descend flights of stairs as well as ladders.
• Ability to hear, understand, and respond to TMs' and guests' requests in a loud environment.
• Skill and coordination at using hands to write, pour, and carry several food/drinks at once, and carry several plates and bowls.

MINIMUM REQUIREMENTS

• Ability to communicate in English, verbally and written, at an intermediate level.
• Ability to understand and follow directions from the Regional Manager.
• Must have Smart Serve and Food Handler's certification.
• Ability to use Word, Excel, and Calendar applications.
• Ability to perform basic math functions.
• Must be 18 years of age