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Front of House Manager
Foliage
300 Precita Avenue, San Francisco, CA
Foliage hiring Front of House Manager in San Francisco, CA

Foliage hiring Front of House Manager in San Francisco, CA

FoliageMore Info

Full Time • Salary ($100k)
Expired: May 18, 2024

Sorry, this job expired on May 18, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Foliage is looking for an individual that is passionate bout food and wine! Someone that wants to take ownership and build an exciting new restaurant with our Chef Mo Béjar!

The role mostly consist of:
Oversee, lead and manage all areas of the restaurant and make the front of house final decisions. Adhere to company standards and service levels to increase sales and control costs, including food, beverages, supply, utility and labor costs. 

Deliver revenue and profit targets by managing FOH staff to provide top tier restaurant service. Maintain guest and employee satisfaction, while consistently improving the image of the company and increasing revenue.

Qualities required:

  • Restaurant Management for 1-3 years. 
  • Managerial and leadership skills.
  • Great wine knowldge and cost knowledge
  • Cost Accounting, decision making, process improvement, strategic planning, customer focus, management proficiency, managing profitability.
  • Knowledge of computers (MS Word, Excel). Knowledge of Accounting, Toast, Resy, etc,...
  • Be able to make decisions, problem solve, and lead a team.
  • Expertise includes operations, cost controls, health and safety practices and service standards.

Responsabilities:

  • Maintain a high level of service standards by educating the staff
  • Investigate and resolve complaints concerning food quality and service.
  • Overview shifts which include: daily decision making, scheduling, planning while upholding.
  • Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. 
  • Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. 
  • Maintain an accurate and up-to-date plan of restaurant staffing needs.
  • Be present on the floor during service.  Execute wine service when needed during the evening for guests, assisting with selections and providing personalized guidance.
  • Provide educational outlets, mentorship, and supplies for the FOH staff to enrich and strengthen their skills and knowledge in the company’s philosophies and food/beverage. 
  • Prepare and lead preshift meetings daily.
  • Write job descriptions and coordinate with the Chef for posting.
  • Make changes to the beverage menus.
  • Maintain a good Beverage cost as well as great offering for our guests
  • Lead monthly beverage inventory
  • Train all staff on safety procedures.
  • Ensure proper sanitation and personal hygiene are maintained.


Benefits:

  • Generous PTO policy
  • Employer sponsored health insurance
  • Great work life balance with two consecutive days off
  • Amazing team and incredible growth opportunity
  • 75k fixed + 25k OTE (on target earning) 
  • Possibility of small % of ownership in the company after 6 months!!


Compensation Details

Compensation: Salary ($100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts


Required Skills

Restaurant Management

Managerial Skills

Leadership Skills

Wine Knowledge

Cost Knowledge

Cost Accounting

Decision Making

Process Improvement

Strategic Planning

Customer Focus

Management Proficiency

Profit Management

Computer Skills (Ms Word, Excel)

Accounting Software Knowledge (Toast, Resy, Etc...)

Problem Solving

Team Leadership

Operations Management

Cost Controls

Health and Safety Practices

Service Standards Maintenance

Read more


View Job Description

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Deeply committed to sustainability, we passionately seek the finest locally-sourced ingredients to craft dishes celebrating our region's diverse flavors and rich abundance. Our ever-changing menu reflects the vibrancy of seasonal offerings and Chef Mo Béjar’s innovative techniques, ensuring each visit to our restaurant is a unique and memorable culinary journey.