REPORTS TO: VICE PRESIDENT
STATUS: EXEMPT
DIRECT REPORTS: FOH TEAM: FOH Managers, Bartenders, Servers, and Support Team
OVERVIEW
As the leader of front of house operations, works with the property team to achieve the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster on the Wharf, while adhering to all JLRG guidelines and policies.
ROLES & RESPONSIBILITIES
- Develops FOH management team, supporting them and holding them accountable for their specific roles, AORs, and professional development goals.
- Acts as a model for outstanding hospitality; motivates team to elevate service standards and personally embodies a guest first mentality in daily actions.
- Creates and maintains front-of-house schedules and work assignments to ensure appropriate coverage within budgetary guidelines.
- Able to perform all POS functions, including opening and closing procedures, comps, voids, and transfers, and back of house administration (employee creation, menu management, etc.)
- Reviews daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
- During service, manages customer relationships, providing support to FOH team as needed and mitigating any guest concerns with the highest possible level of service and hospitality.
- Coordinates with management and back-of-house team members to ensure timely service, food quality, and overall organization and cleanliness.
- Attends mandatory meetings, including staff meetings, leadership meetings, etc.
- Completes any additional tasks as assigned by above property team.
DAILY ACCOUNTING/RECORD KEEPING
- Creates daily sales goals for the restaurant and the service team.
- Fills out and provides commentary in the daily managers’ log.
- Scans invoices into inventory management system daily.
RESTAURANT OPERATIONS
- Ensures Employee Handbook guidelines are understood and upheld by all employees.
- Addresses and documents all staff performance issues via the Progressive Discipline Guide.
- Monitors food and beverage quality, ensuring recipes are being followed before and during shifts.
- Updates POS system with daily oysters and menu specials.
- Assists hosts with floor management and reservations at the door.
- Liaison between staff and above property team-reporting daily events, concerns, and/or issues that may need additional input/feedback.
- Responds to all guest reviews in accordance with our online review SOP.
TRAINING
- Responsible for hiring, onboarding, training, and supervising all front-of-house team members, with a focus on the service and support teams.
- Vets and trains all departmental trainers, holding them accountable for completion and documentation of the training process with new hires.
- Works with staff on continuous improvement in our service commitment to our guests.
- Prepares performance improvement and development plans, as needed.
- Provides coaching, counseling, and documentation as detailed in the progressive discipline policy.
FINANCIAL MANAGEMENT
- Runs the monthly P&L meetings, creating action plans to drive sales, control costs, and/or rectify any inaccuracies/issues.
- Generates sales driving events and promotions to meet monthly sales goals.
- Schedules and makes purchases according to daily sales goals.
- Makes decision with the financial health of the restaurant top of mind.
- Completes and reviews bi-weekly payroll for the property.
- Follows proper cash handling and bank deposit procedures.
- Approves all large FOH purchases: supplies, china/glass/silver, equipment, etc.
REQUIRED SKILLS AND ABILITIES
- 5+ years of restaurant experience, preferably with 2+ year(s) in a General Manager capacity
- High school diploma or GED
- Bachelor's degree in hospitality management or similar subject preferred
- Excellent written and verbal communication skills
- Adaptable in fast-paced and challenging work environment
- Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business
- Ability to perform essential job and maintain professionalism when working under pressure
- Ability to utilize computer programs such as Gmail, Microsoft Office, and any additional systems to accurately input information using a moderately complex computer system
- Polished personal presentation that meets the JLRG standards
- Passion for exceptional hospitality in food and beverage
PHYSICAL DEMANDS
- Seeing, hearing, and speaking
- Able to lift up to 50 pounds occasionally
- Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
These physical requirements may be accomplished with or without reasonable accommodation.
EEO STATEMENT: JL Restaurant Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
