Job Overview

JOB TITLE | Front of House Manager
EMPLOYMENT STATUS | Full-Time Exempt
POSITION REPORTS TO | General Manager
Coyote Kitchen and Lost Province Taproom is a destination restaurant located in the heart of Boone, NC. We serve authentic and innovative craft beer and carribean and southwestern influenced foods. Coyote Kitchen specializes in allergy friendly foods and serves a variety of vegetarian and vegan options.Lost Province is a family-owned and operated business that is committed to our community, environment, and employees and strives above all to provide an experience of gracious hospitality for all of our guests. The position comes with benefits including Paid Time Off, Sick Leave, and Health Insurance.
Mission
Our mission is to share our passion for great beer and food with our local and extended community.
We do this by:

  • Brewing the highest quality authentic and innovative craft beer
  • Bringing people together over great food and beverages
  • Providing a safe community space that is welcoming to everyone
  • Providing exceptional service

Values
As a company, we are committed to:

  • Creating a diverse and inclusive workplace that fosters mutual respect
  • Providing a fair and living wage
  • Providing full time employees with benefits
  • Supporting our local economy by sourcing local ingredients and utilizing local services
  • Incorporating sustainable practices into our business model
  • Creating a fun and welcoming environment by hosting local and regional musicians and other events
  • Giving back to our community by supporting local nonprofits and community organizations that are making a difference in the High Country

General Responsibilities

  1. Work to provide an experience of gracious hospitality to all guests.
  2. Manage Day to day-to-day operations in Front of House
  3. Ensure that the following five restaurant goals are achieved:
  • Food & Employee Safety
  • Food & Service Quality
  • Food & Service Consistency
  • Improvement in Food and Service Quality
  • Employee Training and Development

Restaurant Operations, Policies & Procedures

  1. Serve as liaison between BOH and FOH management and staff
  2. Coordinate weekly meeting times with FOH management to promote effective communication.
  3. Coordinate efficient service between FOH and BOH
  4. Troubleshoot issues related to service with FOH and BOH management
  5. Facilitate pre-shift meetings at the beginning of each shift in collaboration with FOH
    management.
  6. Communicate company policy changes and changes to the Employee Handbook with staff
  7. Handle and document all guest accidents/incidents per Company Policy
  8. Report any maintenance issues/requests to the DO
  9. Assist with opening and closing procedures as needed, and ensure other management complies
    with opening and closing procedures
  10. Adhere to and enforce all company policies and procedures, including the dress code, personal grooming, smoke breaks, and cell phone use.
  11. Be involved and contribute during management team meetings
  12. Monitor and respond to social media reviews, use for staff training as needed
  13. Enforce Company Policy and Procedures per Employee Handbook
  14. Enforce Reservations/Wait List Policy
  15. Ensure that all sanitation standards are met for Food Handling and Safety per Health Code
  16. Ensure that the FOH and bathrooms are clean, sanitary, and safe at all times
  17. Enforce FOH Daily Chores completed correctly
  18. Enforce Opening and End of Day Closing Procedures
  19. Recommend and Develop new Policy and Procedures related to FOH

FOH Operations

  1. Keep FOH management and staff up to date with current promotions, daily specials, 86 items,
    large parties, events, and operational concerns
  2. Work with FOH Assistant Managers to develop and maintain Points of Service to use as a training
    resource and evaluation tool for service staff.
  3. Assist FOH Assistant Managers with updating the Special Menu, Dessert Menu, Beer/Wine Menu
  4. Update POS menu items and prices as needed
  5. Troubleshoot POS issues and report problems to the DO and/or CEO
  6. Assist FOH Assistant Managers and staff with voids, comps, discounts, and other POS-related
    needs.

Personnel

  1. Supervise, train, and motivate all staff with the goal of providing gracious hospitality to our
    guests
  2. Assist with FOH human resources including hiring, promotions, demotions, and terminations
  3. Complete weekly staffing schedule for FOH staff with input from General Manager and DO
  4. During shifts in which no FOH Assistant Manager is scheduled, manage staff scheduling issues including employee tardiness and call-outs.
  5. Monitor FOH staffing levels and make cuts and call-outs as necessary to reduce overall labor costs, or call in additional staff as needed during peak business times.
  6. Provide support and direction to FOH staff to ensure success during service
  7. Foster trust and team building with FOH staff and engage staff in healthy problem-solving
  8. Incentivize good work performance and positive attitudes.
  9. For minor work performance issues, address the concern with the employee, and document the incident.
  10. Should a work performance problem continue, discuss the incident(s) with the other FOH management, document, and take appropriate disciplinary action including verbal warnings, written warnings, and possible termination.
  11. For non-work-performance incidents (i.e. attitude, personality conflicts, etc.), address the concern, document, and take appropriate disciplinary action including verbal warnings, written warnings, and possible termination.
  12. Delegate tasks to be completed including cleaning and side work and hold FOH staff accountable Staff Development
  13. Identify and provide ongoing staff development and training, including training relevant to safe
    food handling, upselling, and points of service
  14. Maintain personal knowledge by completing in-house training and readings
  15. Plan bi-weekly staff social events.

Inventory

  1. Complete Wine, Cider, and Coffee Inventory at least weekly
  2. Oversee the ordering of wine, cider, liquor, and coffee
  3. Work with the BOH and FOH Management to complete End of Month Inventory for the restaurant before the start of business day on the first of each month

Other FOH Duties as Needed

  • Front of House Management Expectations
  • FOH Managers should work 40 hours in typical weeks
  • On floor while managing
  • Assist where needed
  • Touch every table
  • Sign Off on Opening or Closing Chore Lists to ensure all chores done satisfactorily, inside and outside
  • Cut staff based on level of business
  • Work behind bar if bartender cut, including end of day checkouts
  • Cover table service if you need to cut servers
  • Ensure phone answered
  • Let staff know if you are taking a break and who is available for discounts, etc.
  • No standing idle, keep list of things that can be done during quiet periods
  • Enforce End of Shift Beer Policy and make sure all shift beers entered into POS
  • Make sure these chores are completed prior to opening:
  • Adjust lighting when we open including spots on sculptured wall and balcony
  • Sweep patio each morning (hard to see at night)
  • Litter and cigarette butt clean up patio area, parking lot and sidewalk in front of Lost Province up to
  • corner
  • Put out tongs for lemons/limes
  • Menu Updates
  • Daily Specials
  • Lunch Menu
  • Main Menu
  • Chalk Board
  • POS Updated
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