Required Years of Experience
1 year
Job Details
Job Summary:
We are seeking a hospitality-focused Front of House (FOH) Manager to contribute to day-to-day operations and ensure an outstanding guest experience. The ideal candidate will lead by example, manage staff effectively, and maintain a positive atmosphere for both customers and team members.
Key Responsibilities:
- Oversee all front-of-house operations, including greeting guests, managing reservations, and ensuring seamless service delivery.
- Recruit, train, and supervise FOH staff, ensuring a high standard of performance and professionalism.
- Develop and maintain relationships with customers, addressing feedback and resolving complaints promptly.
- Collaborate with the kitchen and back-of-house teams to ensure smooth coordination and service.
- Manage schedules, assign shifts, and monitor staff performance to ensure adequate coverage and productivity.
- Maintain cleanliness, organization, and compliance with health and safety regulations.
- Monitor and manage inventory levels for FOH supplies.
Qualifications:
- Proven experience in a front-of-house management or supervisory role, preferably in the industry.
- Strong leadership and interpersonal skills, with the ability to inspire and motivate a team.
- Excellent customer service skills and a commitment to delivering exceptional guest experiences.
- Ability to handle high-pressure situations with professionalism and efficiency.
- Knowledge of health and safety regulations.
- Flexibility to work evenings, weekends, and holidays as needed.
What We Offer:
- Competitive salary and benefits package.
- Opportunities for professional growth and development.
- A positive and supportive work environment.
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Hospitality Management
Leadership
Staff Management
Customer Service
Interpersonal Skills
Conflict Resolution
Team Motivation
Health and Safety Regulations Compliance
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Part of Vernick Restaurants
Cherry Hill, NJ native Greg Vernick could be found in the kitchen at an early age thanks to his grandfather owning a Philadelphia butcher shop and mother, Beth, owning a local restaurant near their hometown. Pursuing his passion for the restaurant industry, Greg is now an award-winning chef with his own nationally recognized restaurant, Vernick Food & Drink.
Greg earned a degree in hospitality management from Boston University followed by a culinary degree from the Culinary Institute of America (CIA) in New York. After his CIA externship with Chef Ken Oringer at Boston’s Clio, Greg moved to New York City where he rose through the ranks of the Jean-Georges Vongrichten’s empire serving as sous chef at Jean-Georges, Nougatine, and Spice Market, and traveling the world as chef trainer for restaurants in Qatar, Tokyo, Vancouver, Boston, and Park City, Utah. After years in the Jean-Georges family, Greg took his final post away from home as chef de cuisine of New York’s Tocqueville.
In 2012, Greg returned to Philadelphia with his wife Julie and opened the doors to his own restaurant, Vernick Food & Drink, where he serves an honest, no-fuss menu featuring his version of new American cooking.
Vernick Food & Drink has been recognized by the likes of Food & Wine, Bon Appetit, StarChefs, Philadelphia magazine, The Washington Post, and The New York Times. In 2016, Greg was named “Chef of the Year” by the Philadelphia Inquirer and Vernick Food & Drink earned a 4-Bell, re-review from restaurant critic Craig LaBan who called it the “Best Overall Restaurant” in the city.
In May 2017, Greg Vernick was named the Best Chef: Mid-Atlantic by the James Beard Foundation, coinciding with the fifth anniversary of the restaurant’s opening. Greg is the first Philadelphia chef to win the award since 2011. Most recently, Greg has partnered with Four Seasons Hotel Philadelphia at Comcast Center. In October 2018, he opened Vernick Coffee Bar, a modern café and barista bar. Then, in August of 2019, Vernick Fish opened its doors, featuring Greg’s take on the favorite hallmarks of American oyster bar fare.