SUMMARY

The Front of House (FOH) manager is responsible for assisting upper management in maintaining the daily operations of the restaurant, including the selection, development and performance of employees.

ESSENTIAL FUNCTIONS

Has responsibility for all of the following:

General

• Facilitate upper management with daily operations
• Maintain a well trained FOH staff

Customer Service

• Ensure customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Ensure a safe guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a guest is injured

Operational

• Ensure that proper security procedures are in place to protect employees, guests and company assets
• Manage shifts which include: daily decision making, product quality and cleanliness
• Investigate, resolve and report complaints concerning food and service quality
• Maintain the dining room and all its components. i.e. light fixtures, tables etc…

Personnel

• Provide direction to employees regarding operational and procedural issues
• Train new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
• Assist the AGM in maintaining an accurate and up-to-date plan of restaurant staffing needs
• Maintain a weekly sales comparison chart for the previous week’s sales

PERSONAL REQUIREMENTS

• Self-discipline, initiative and leadership ability
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food 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 diverse staff

ACCOUNTABLE FOR

• Keeps upper management 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
• Completes job responsibilities and performs objectives in a timely and effective manner
• 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
• At all times provides a favorable opinion of Eschelon/Oxford in order to promote a positive work/guest environment
• Performs other duties and responsibilities as required or requested

WORKING CONDITIONS

• Hours may vary as conditions change or emergencies arise
• Ability to perform all functions at the restaurant level
• Position requires prolonged standing, bending, stooping, twisting, lifting supplies and products, and repetitive hand and wrist motion
• Work with hot, cold and hazardous equipment as well as office equipment