Front of House Supervisor​/Manager

Description Compensation

$20 - $25 per hour / $42K - $52K

Assistant General Manager

FOH Staff

• Management of the service of member dining.
• Management of banquet events.
• Wine, spirits and bar operations.
• Assists with bartending as needed.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations.

Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.

• Designs floor plans according to reservations.
• Assures that effective training for new staff and professional development activities for experienced staff are planned and implemented.
• Serves as liaison between the dining room and kitchen staff.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all applicable club policies and procedures are followed.
• Ensures all legal requirements are consistently followed, including wage/hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Researches new products and evaluates their cost and profit benefits.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Maintains a high level of member contact throughout service hours.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
• Audits and approves weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Serves as manager-on-duty on a scheduled basis.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the Assistant or the General Manager.

• 401k retirement plan after one year of employment & minimum of 1000 hours worked.
• Medical, Dental, & Vision after 30 days of employment
• Short-term & Long-term Disability
• Paid Time Off
• Paid Holidays (4)

Schedule:

Available days, nights, & weekends

looking to start beginning of April or later

• High school diploma or GED required.
• Four-year college or university degree in Hospitality Management or Culinary Arts is preferred.
• Five years of experience in food and beverage, with experience in managerial or supervisor role.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
  
  Continuous repetitive motions.
• Work in hot, humid and noisy environment.