Front of House Manager - Mastro's

Overview

It is the responsibility of the F & B Manager to manage operations in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond customer service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations run smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Continually monitor all daily sales, ordering, par levels and costs for outlet. Complete outlet reports for Food and Beverage Management.
• Keep all operational expenses within budget.
• Create, implement and monitor action plans to maximize revenue.
• Understand P&L and Food & Beverage cost reports.
• Control labor expenses based on business levels.
• Maintain accurate paperwork for comps, inventory levels, and scheduling, payroll and employee records.
• Monitor comp checks and ensure all comp procedures are followed.
• Control walkouts.
• Maintain par levels of outlet and Stewards supplies.
• Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log.
• Conduct pre-shift meetings. Orientate and update employees regarding policies and procedures.
• Ensure employees adhere to established policies and procedures.
• Responsible for counseling all employees. Ensure all supervisors maintain consistency of rule enforcement.
• Monitor and follow-up on employee training. Provide instructions and guidance to restaurant employees regarding their job duties.
• Have working knowledge of I.P. ordering system, Aloha, NBO, and bar systems.
• Ensure guests are seated and served in a timely and professional manner.
• Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
• Provide Human Resources with the necessary information to keep personnel files current.
• Responsible for staffing and scheduling all assistant managers and employees.
• Encourage and motivate employees.
• Be accessible and available to employees.
• Consistently demonstrate excellent people skills when dealing with employees and guests.
• Check guest satisfaction during meal and resolve customer complaints.
• Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
• Communicate with Engineering to ensure quality physical appearance of the outlet.
• Ensure a neat, clean and safe working environment in accordance with established health and safety standards.
• Present needs of the outlet to the VP or Regional Director.
• Complete special projects as requested by Food and Beverage Management. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Perform other duties as assigned.

Restaurant staff

QUALIFICATIONS:

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead by example management style.
• Utilizes leadership skills and motivates employees to ensure cost control and labor management.
• Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations.
• Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records.
• Excellent analytical, problem‑solving, administrative, multi‑tasking, organization and prioritization skills.
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Technology savvy.
• Minimum age requirement is 21.

• Bachelor’s or related degree preferred

• 5 years’ experience in fine dining.

Basic math skills.