The Front of House (FOH) Manager will be responsible for directing, managing and successfully opening and operating a high volume branded concept on City Walk. As FOH Manager, the position will be a primary “go-to” for the FOH team and will be responsible for the functions and flow of the front of the house.

The FOH Manager is responsible for insuring that customer service meets the standard of excellence at all times. While this position will report to the General Manager, this position is responsible for setting the expectation for all FOH team members to maximize productivity, guest returns and overall guest satisfaction. This individual must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.

Essential Functions

• Drive operating profit goals and sales
• Optimize profits by controlling food, beverage and labor costs.
• Consistently achieve operational excellence
• Develop and retain exceptional talent
• Ensure compliance with all local, state and federal laws regarding food quality, safety, labor and employment
• Partner with Human Resources to train and develop restaurant leaders at every level
• Maintain or exceed weekly budgeted variable operation profit by controlling cost of goods & variable labor
• Communicate restaurant results to General Manger with recommendations for improvement
• Ensure high Team Member and Guest Engagement
• Promote company's mission and values
• Ensure company policy and brand standards are followed
• Optimize profits by controlling food, beverage and labor costs
• Prepare and present hourly team member reviews
• Complete all tasks assigned by General Manager on time

Responsibilities include:

• Create and execute plans for department sales, profit and team development
• Organize marketing activities and promotional events
• Maintain high standards of quality control, hygiene, and health and safety
• Hire and train FOH team and cross-train as necessary  
• Maintain inventory levels and conduct full inventories  
• Assist the Kitchen Manager with menu changes and adjustments 
• Respond personally to guest questions and complaints
• Chemical safety comprehension
• Analyze financial reports to quickly identify and address trends and issues in area performance, including cost of goods, variable labor and profitability
• Exceed annual operating profit targets