Job description

Essential Functions of Front of the House Manager

• Mentors, coaches and disciplines subordinate managers and emplyees.
• Actively participate in the hiring, training, supervision and discipline of all restaurant staff.
• Provides a clear career path for subordinate managers, evaluates and provides goals based on the path for each manager every six months.
• Completes the interviews for potential hourly candidates.
• Oversees all administrative tasks and duties consistent with Human Resources policies and procedures.
• Ensures that all staff complies with assigned shifts and attendance policies.
• Verifies that kitchen staff follows all recipes and portions servings correctly.
• Knowledge of all preparation methods, ingredients, portion size for all menu items offered.
• Sets excellent customer service by following guest service standards.
• Responsible for overall labor, liquor, food cost to budgetary and inventory requirements as well as sales performances.
• Participates in maintenance of equipment, facility, and grounds through the use of a preventative maintenance program.
• Manages and motivates all staffing levels throughout shift.
• Oversees labor and food cost to budgetary requirements.
• Perform up to company standards on all audits.
• Maintains and role models all company standards and principles.
• Understands and demonstrates completely all policies, procedures, standards, specifications, guidelines and training programs.
• Management team understands and executes our culture.
• Standards are met or exceeded consistently by all staff.
• Provides motivation and direction to team.
• Communicates effectively using active listening skills, clear and complete expressions, and persuasiveness; keeps information flowing to the appropriate parties vertically (down as well as up) and horizontally.
• Creates an environment in which others feel ownership for results and feel comfortable to take action to achieve desired results.
• Identifies and anticipates problems and acts to rectify them by employing analytical thinking and sound judgment.
• Resolves conflict among team members quickly and effectively and strives to create win-win situations.
• Works well with others at various levels; builds relationships and establishes positive interpersonal relations.

Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• Employee discount
• Paid time off

Schedule:

• 10 hour shift
• 12 hour shift

Supplemental pay types:

• Bonus pay

COVID-19 considerations:
All non vaccine managers wear masks at all times and monitors sanitation procedures throughout the restaurant.

Experience:

• high volume restaurant: 2 years (Required)
• Restaurant Experience: 3 years (Preferred)

Work Location:

• One location

This Job Is:

• Open to applicants who do not have a college diploma

Company's website:

• lvmgt.com

Work Remotely:

• No

COVID-19 Precaution(s):

• Temperature screenings
• Sanitizing, disinfecting, or cleaning procedures in place

Work Location: One location

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