Front of House Manager

Description

Accountabilities and Responsibilities

Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

• Create a culture, atmosphere and environment of Passionate Hospitality
• Running great shifts using great people and creating relationships with guests
• Hiring great people and not compromising standards
• Training and upholding people to company standards
• Communicating to team members clearly and effectively
• Communicating to GM and fellow managers clearly and effectively
• Identifying opportunities and taking swift action to correct behavior
• Always looking for sales opportunities

Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways:

• Coaching & Mentoring
• Development Plans & Support
• Giving & soliciting consistent and constructive feedback
• Measuring and documenting team members successes and opportunities

Profitable Financial Operations - The Manager is held accountable to the store being a profitable operation. Key areas to this are:

• Understanding of Profit & Loss statement and what impacts it
• Understands the budget and how to impact it
• Comprehension of financial reporting platform:
• Daily Sales Reporting
• Inventory
• Understands costs and how they impact the financial statements, specifically the ones that relate to his/her specific department.
• Prime Costs - labor, food, beverage
• Controllable Costs - i.e. office supplies, marketing, training & education, printing
• Non-controllable Costs - rent, insurance, salaried payroll
• Understands productive scheduling and is held accountable for:
• Writing schedules to budgeted labor percentage
• Managing to those numbers daily
• Reviewing opportunities and taking action to correct shortcomings

Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following:

• In-store promotions
• Community involvement
• Off-Site events (both charitable and profitable)
• Media involvement (print, television, radio)
• Social Media
• Employee engagement

Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place.

• A welcoming orientation
• Training Plan specific to the department
• FOH Alcohol Compliance
• Department Trainers
• Training Materials (online and print)
• Initiative Implementation & Integration (menu, policy, standards, execution/operations)

Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources.

• Recruiting using both traditional and non-traditional methods
• Pre-Screening and interviewing all candidates using BPRC interview standards
• Selecting people who fit our brand - hospitality, appearance, enthusiasm
• Creating personnel files and communicating documentation requirements

Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant.

• Sanitation:
  Maintain standards of cleanliness through daily cleaning company and employee standards
• Equipm…