Job Overview

Responsibilities 

  • Provide leadership, management, and accountability for FOH service team
  • Ensure floor presence during peak volume hours, which includes conducting 100% table touches, placing right people in right seats, ensuring no guest leaves unhappy, and leading by example
  • Manage and oversee day-to-day operations, which includes assigning opening and closing duties, creating floor plans, reconciling tips and cash, conducting energetic and informative pre-shifts, and ensuring shift coverage
  • Manage labor in each shift on an hourly basis as warranted for business levels without sacrificing brand quality and hospitality standards
  • Monitor FOH employee performance and participate in quarterly conversations
  • Receive, review, and resolve complaints from guests; more importantly, utilize cues during service to proactively identify a customer’s dissatisfaction, then seek to understand and pivot to create an overwhelmingly positive experience
  • Ensure all safety and sanitation guidelines are followed

Skills 

  • At least 3 years of experience in the restaurant industry; supervisor and/or management experience preferred
  • Ability to communicate effectively with coworkers and guests
  • Ability to work a minimum of 40 hours per week
  • Ability to work the flexible hours necessary to manage and operate the restaurant effectively
  • TABC and Food Manager Certified
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