About the Job

Hospitality HQ is seeking a Front of House Manager to join our team in at Otra Vez!

Otra Vez lives by a work, eat, play mentality and brings creative, group centric plates, unique craft cocktails and enticing programming and events to the bustling South Market District in New Orleans.

Our brand new culinary offering aims to provide thoughtful and delicious food, beverage and hospitality in a warm and inviting environment. Our goal is to cook with pride and integrity and have a lot of fun doing it. We’re thrilled to be a part of the New Orleans community and we want each of you to join us and participate in this exciting adventure!

About Hospitality HQ

Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality and cookbook author Akhtar Nawab, HHQ’s dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts which consistently optimize the guest experience.

Job Summary

The FOH Manager, in collaboration with the Chef, GM, and leadership teams will set communicate standards and practices for the restaurant to ensure a high performance and happy team. The FOH Manager works work closely with the management teams to drive service each day and inspire team members to work together and hold one another accountable to the standards set. The FOH Manager inspires, educates, and supports the dining room service team to create the best dining experience for all guests and the best work environment and experience for all FOH staff.

Responsibilities

• Effectively open and close physical operation
• Ensure excellent maintenance and cleanliness of the dining room at all times
• Organize and complete the administrative set up and break down of service (including but not limited to creation of floor plans, menus, employee check in, employee cash outs, bank close out, payroll adjustments, etc.)
• Maintain effective & timely communication to all FOH/BOH and team members.
• Maintain positive working relationship with kitchen leaders and line staff throughout service periods
• Continuously provide support to all service staff and actively participate in the cycle of service as needed
• Cultivate Regulars and continue to find ways to strengthen the restaurant and community
• Provide support to FOH staff and assist the front door and phones teams as needed
• Participate and assist, when necessary, in wine trainings/tastings
• Work with management team in a support role capacity for activities related to private dining events, including but not limited to; processing payments, menu coordination and logistics etc.
• Work with beverage management to conduct, reconcile and submit month end beverage inventory
• Act as first responder for all tech issues involving micros, open table and IT support etc.
• Complete all assigned administrative requirements accurately and on time
• Remain current and compliant with the correct HR practices and policies
• Ensure that the Payroll process is completed accurately, on time and according to business/accounting procedures.
• Ensure DOL/Health Department compliance as it pertains to the operation
• Meet or exceed budget for COG’s through effective purchasing and product maintenance
• Ensure that all staff is properly acquainted with appropriate CGS as it pertains to the cycle of service
• In conjunction with restaurant management, hire and train service staff according to restaurant standards for hospitality and excellence, manage scheduling of employees when needed
• Provide continuous training and leadership to develop and grow team
• Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
• Ensure both FOH and PDR are well stocked for service

Other Qualifications

Relevant Knowledge, Skills, & Ability:

• 2-3+ years prior hospitality management experience
• Proficient knowledge of systems and processes in restaurant management
• Ability to multitask
• Ability to lead and empower a team
• Attention to detail
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Ability to embody, teach, and inspire our values

Education/Experience:

• Bachelor degree (preferred)

Work Environment:

• Involves sitting, walking and standing throughout most of the day

Language

• English fluency and Spanish preferred