Front of House Manager

Responsibilities

• Oversee front of house staff and manage restaurant operations
• Close the restaurant and ensure all tasks are completed efficiently
• Train, mentor, and coach new team members to meet excellence standards
• Address customer inquiries and resolve complaints promptly and professionally
• Ensure adherence to all health and safety regulations
• Monitor stock levels and notify the General Manager for replenishment
• Maintain cash drawer accuracy and implement cost-minimization measures

Requirements

• Minimum 1 year of restaurant management experience preferred
• Possession of Managerial Food Handler & Title IV certifications required
• Availability to work evenings, weekends, and holidays
• Strong leadership and conflict resolution skills
• Basic accounting and arithmetic skills for financial management

Benefits

• Two weeks of paid time off (one week sick leave, one week personal time)
• Health benefits available after 60 days
• Eligibility for 401k enrollment after one year of employment (minimum 1000 hours worked)