Little Kitchen Htx in Jersey Village, TX is looking for one front of house manager and catering coordinator to join our 14 person strong team. We are located on 16000 Dillard Drive Suite A. Our ideal candidate is attentive, ambitious, and engaged.

QUALIFICATIONS

• Restaurant Industry Experience
• Catering Experience
• Management Experience
• A love for hospitality and food because that is what it is all about.
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• Ability to fulfill all FOH tasks if/when necessary and more importantly to hold all FOH employees accountable to complete all tasks efficiently and properly: opening, closing, restocking, cleaning, expediting , preparing coffee beverages,serving draft beer and wine, greeting and providing great customer service, troubleshooting POS connection to WIFI and printers when applicable, putting orders into POS from third party tablets in a timely and detail-oriented fashion, bussing tables and creating clean dining spaces for new customers, making fresh lemonade and iced tea and cleaning beverage dispensers regularly, paying close attention to cleanliness in all area of the dining room, paying close attention to the cleanliness and presentation of the patio, tiny ballroom and all areas of the premises, keeping sales counter stocked and communicating to prep team when items need to be replenished, noting low stock items that need to reordered, communicating with the kitchen as orders come in and when accomodations need to be made, answer the phone in a friendly manner, take pickup orders over the phone, print sales reports at end of day and complete cash deposits, run product mix reports from time to time to see what is selling and what is not
• Create a new and necessary level of customer service
• Generate and receive catering inquiries - provide catering information to interested parties, schedule meetings to discuss catering events and gather all necessary information, delivery catering orders when necessary
• Coordinate, setup and execute successful catering events on and off the premises
• Create weekly schedules for catering and restaurant staff keeping labor cost, hours of service and weekly catering orders in consideration
• Regularly clean, organize and stock inventory to keep a clean and efficient environment
• Create posts, events and marketing campaigns regularly to keep engagement with the communicate and create revenue
• Create and print fliers, menus and table tents regularly to keep customers engaged
• Cover shifts in the event that an employee is sick or unable to come to work
• Touch tables - engage and connect with customers and make sure they feel welcome
• Create incentives and ways to motivate staff - team building