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Front of House Manager
RW Restaurant Group
10400 Connecticut Ave #400, Kensington, MD 20895, United States
RW Restaurant Group hiring Front of House Manager in Kensington, MD

RW Restaurant Group hiring Front of House Manager in Kensington, MD

RW Restaurant GroupMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 9, 2023

Sorry, this job expired on Dec 9, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

If there is one word that defines the Robert Wiedmaier Restaurant Group, a diverse group of eight establishments that spans the gamut from fine dining to pub grub with live music, it is hospitality. Hospitality is the bedrock of our approach at every level, the core of our values in an industry that is ever in flux and, more and more, in thrall to fad and fashion.


Preferred Qualifications:

- Over 2 years of experience in a managerial position.

- Advanced comprehension of restaurant operations.

- Profound understanding of bar operations.

- Exceptional verbal, written, and attentive communication skills.

- Possess a positive, enthusiastic, and energetic demeanor.

- Strong attention to detail and exceptional organizational skills.

- Capable of effectively managing a dynamic and frequently changing workflow.

- Self-motivated and able to accomplish tasks with limited oversight.

- Proficient in procedures related to ordering, inventory management, and invoicing.

- Skilled at managing all controllable expenditures, including food, supplies, beverages, uniforms, and equipment.

- Comfortable functioning in a fast-paced environment.

- Proficient in multitasking.

- Competent in training staff and implementing safety protocols and service procedures.

- Proficient in maintaining Standard Operating Procedures (SOPs).

- Holds a current Food Handler’s License.



Responsibilities:

- Supervise all facets of the restaurant and bar operations.

- Manage day-to-day activities and Front of House (FOH) personnel.

- Oversee opening and closing protocols.

- Maintain accurate and well-organized records.

- Demonstrate comprehensive knowledge of all products, policies, and procedures.

- Ensure the contentment of all guests.

- Uphold consistently high standards for products and services.

- Train staff to operate and maintain equipment safely and properly.

- Enforce hygienic practices for food handling, cleanliness, and upkeep.

- Recognize and communicate inventory levels and equipment requirements.

- Implement and uphold service standards for both front and back of house.

- Ensure all staff adheres to Department of Health (DOH) guidelines.

- Effectively and courteously communicate maintenance-related concerns (building and equipment).

- Identify, address, and document instances of staff disciplinary issues (warnings).

- Maintain clear, effective, and cordial communication with staff members.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance


Required Skills

Communication

Customer Service

Wine Service

Conflict Resolution

Scheduling

High Volume Service

Leadership

Restaurant Management

Organizational Skills

Teamwork

Read more

View Job Description

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Restaurant Group

Part of RW Restaurant Group

Robert Wiedmaier, Executive Chef and CEO of RW Restaurant Group, counts himself fortunate to be surrounded in his growing enterprise by a strong team he regards as family. His Corporate Chef and Partner, Brian McBride, supervises all kitchen operations and menu development, with a focus on all locations of Mussel Bar & Grille. CPA and Partner, Joe Lively, rounds-out the team with 40-plus years of accounting expertise and co-owner of multiple private businesses including a Bethesda restaurant/bar. The expansion of the restaurant group, and ongoing efforts to grow and improve the business model, led the partners to form Sugar Toads Restaurant Consulting, to assist others in achieving the fullest possibilities of restaurant development.

Robert Wiedmaier has been the recipient of numerous awards throughout his career, is a favorite of critics, and is frequently honored in the press. It was no surprise when he was named "Chef of the Year" by the Restaurant Association of Metropolitan Washington in 2009. Inducted in Brussels into the Knighthood of the Brewers Mashstaff in the summer of 2012, and later tapped by the U.S. State Department to participate in its Diplomatic Culinary Partnership Initiative with the James Beard Foundation, Wiedmaier can now add "Knight" and "Chef-Ambassador" to his impressive Curriculum Vitae.