Front of House Manager- Farmhouse Restaurant FOFM

Fair Oaks Farms

Fair Oaks, IN

Expired: October 26, 2022 Applications are no longer accepted.

Full-Time

Duties and Responsibilities:

Manage operations with passion, integrity, and knowledge.
Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
Identify and delegate responsibilities to staff to ensure objectives are met and excellent service is consistently achieved.
Implement new policies and procedures by developing plans and instructing staff.
Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.
Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
Consistently monitor product and labor costs to remain within goals.
Solicit guest feedback to understand the needs and wants of customers.
Follow Farmhouse policies and procedures, including those for cash handing and safety/security.
Monitor and maintain the POS System.
Develop and implement creative solutions to areas of improvement.
Conduct daily pre-shift meetings.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Farmhouse policies and procedures.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, utility and labor costs.
Responsible for ensuring that all administrative duties as assigned are completed accurately, on time and in accordance with policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain professional restaurant image, including restaurant cleanliness, proper

uniforms, and appearance standards.

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Ensure adequate preparation levels based on business volume.
Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Completes accident reports promptly in the event that a guest or

employee is injured.

Manage shifts which include daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

Oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested by General Manager.

Position Requirements:

Must be able to take direction and delegate responsibilities
Able to work in a fast-paced environment
Able to work nights, weekends, holidays and extended hours.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food, beverage and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide

range of activities and recommend appropriate solutions to restaurant problems.

Must possess good communication skills for dealing with a diverse staff.

Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Position requires prolonged standing, bending, stooping, twisting, lifting products

and supplies weighing 50 pounds, and repetitive hand and wrist motion.

Work with hot, cold, and hazardous equipment as well as operates phones,

computers, fax machines, copiers, and other office equipment

Education and Experience:

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education

will be considered as an alternative.