FOH Manager Cava

Overview

Position Title: Front of House Manager
Employment Classification: Non-Exempt
Position

Reports To:

General Manager
Department: Dining Division

Paradies Lagardère aims to maintain first-class standards that exceed customer and business partner expectations. Our Dining Division focuses on experiences, from restaurant design and live entertainment to high-quality culinary offerings and exceptional hospitality delivered by our teams.

• Front of House Manager is responsible for guest satisfaction through proper training of employees and adherence to company SOPs.
• Supervise front of house employees in full-service restaurants, coordinating tasks such as food preparation, stocking supplies, serving, cash-out procedures, POS training, cleaning tables, bussing, greeting guests, and answering questions.
• Maintain a safe work environment and uphold service standards at all times; model the company culture and ensure staff are held to the same expectations.
• Lead team member development and provide leadership during shifts in the absence of the Manager or Assistant Manager.
• Ensure a positive company image by embodying TRIFIC values (Trust, Respect, Integrity, First-Class, Innovation, Commitment) and recognizing guest satisfaction.
• Coordinate with management on scheduling, staff morale, and training programs.
• Assist with cash-out procedures and POS training; participate in opening and closing procedures and inventory control.
• Support decisions by management and be open to feedback.
• Perform other duties as assigned.

• Assist with food, beverage, labor costs, receiving, storage, and inventory management.
• Lead each shift by delegating duties, assigning tasks, and following up with all team members.
• Demonstrate management and leadership abilities through building relationships with customers, supervisors, and team members.
• Maintain cleanliness and organization; ensure health and safety regulations through proper food temperatures and sanitation procedures.
• Ensure security and safety of guests and staff; follow procedures for opening and closing the restaurant and manage back-ups in the kitchen.
• Hours vary weekly based on workload; weekends, holidays, and peak periods may be required.
• Create discipline with approval from management as needed.
• Open to feedback and support decisions by Paradies Lagardère and management.
• Perform other duties as assigned.

• Practical experience as a supervisor in the hotel/restaurant industry preferred.
• Proficient in restaurant functions: food planning and preparation, purchasing, sanitation, security, policies, personnel management, recordkeeping, and reporting.
• Serv Safe Food Manager’s Certification or equivalent.
• Ability to take direction and collaborate in a team environment.
• Ability to work in a high-energy, demanding environment with good communication and independent work skills.
• Able to work unsupervised for extended periods; demonstrate good judgment with customers and peers.
• Ability to lift a minimum of 25 lbs and perform essential job functions such as standing, bending, reaching, gripping, climbing, and walking long distances; comfortable with varying temperatures.

• Sufficient self-confidence, poise, and interpersonal skills to work effectively as part of a team and participate in professional discussions.
• Ability to perform under stress with tight deadlines and detailed questioning; strong teamwork, motivation, organizational skills, and positive interpersonal skills.
• Ability to work varied shifts in a 7/365 environment; excellent customer service and English communication skills.
• Self-starter who can prioritize and manage multiple tasks; proficient reading, writing, and mathematics in English.

This position description is intended to describe the primary elements of the role and may be amended at any time. Paradies Lagardère reserves the right to change the position description and assign additional duties and responsibilities as necessary. This description does not constitute an employment contract.