We are looking for a strong FRONT OF HOUSE MANAGER.

Responsible for FOH operations for a growing elevated pub group opening and operating for all Manhattan locations

We are a NYC based group looking to tell a story through food and drink in many of New York’s most desired neighborhoods. This is a very hands-on role with the priority being involved in the daily operations. We will truly embrace hospitality and what it means to Eat·Drink·Social.

We are looking for an extraordinary leader with a vision and the ability to implement and follow the Pando Pub service standards while overseeing the FOH operations of the existing and to come units. Responsible for supervising all day-to-day functions including scheduling, event, guest needs, maintenance of building, sanitation and cleanliness.

There could not be a better time to be joining this exciting and growing hospitality group. The owners and DOO are amazing human beings and seasoned pros in NYC with a passion for hospitality and the story we can tell. Come be a part of our story.

Although no two days are ever the same, there are some things that you can expect to be involved in regularly, this includes.

Essential Position Results:

• Hires new FOH staff
• Terminates undesirable FOH staff
• Writes weekly schedules, Approve/deny requests for days off
• Ensures proper staffing levels by recruiting, interviewing and hiring talented team members
• Lead monthly management focused meetings with fellow management
• Effectively influence through knowledge, relationship management, and trust

Supervisory Responsibilities:

• Manages all areas of the operations during scheduled shifts
• Monitor the team’s performance promoting achievements and identifying weaker areas for improvement
• Effectively influence through knowledge, relationship management, and trust
• Oversee that all opening and closing duties of Pando Pub, so they are completed correctly and that cleanliness and maintenance are maintained
• Provides direction, coaching and feedback for all team members
• Steward at maintaining brand standards
• Enforce and monitor all health, safety, and sanitation standards in their area
• Determine which staff will cover busy or slow shifts
• Jump in to assist staff when busy (expedite or run food, pour water, buss tables, seat customers, etc.)
• Manage employee contests (specials, wine, etc.)

Job Requirement

• Possesses a strong understanding of all restaurant systems and operations
• Deliver the professional greeting of clients and visitors, to the highest standards
• Work under pressure, exercising good judgment.
• Ability to handle conflict and resolve uncomfortable situations with clients, customers, peers and direct report
• Assist with inventory (bar)
• Orders FOH inventory (Napkins, cleaning supplies, dishware, takeout supplies, barware)

Minimum Qualification:

• Ensures highest quality levels of products and hospitality
• 100% interaction with the guest, ensuring that the guests’ needs are our main focus while enforcing standards for individual performance
• Work closely with the Chefs to provide a seamless experience
• Coordinates training and ongoing development of team members
• Communicates with the rest of the management team
• Acts as support system for all areas of the restaurant

Education, Certifications and /or licenses:

• High School diploma or equivalent required.
• Bachelor’s degree in related field and/or equivalent training and work experience.
• Valid driver’s license and ability to operate a motor vehicle preferred.
• Must be Food Handler and TABC certified.
• General knowledge of Microsoft Word, Excel, and PowerPoint.

Experience:

• Two years of experience in Food and Beverage Supervision or Management role preferred.
• 300+ employees

Knowledge/Skills:

• Understanding of Food and Beverage financials including cost and par controls is preferred.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Physical Demand:

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Working Conditions and Environment:

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

JOB SNAPSHOT:

Employment Type Full-Time

Job Type Supervisor/ Manager

Education High School

Experience At least 2 year(s)

Manages Others Yes

Relocation No

Industry Hospitality

Required Travel No