Front of House Manager at CHOM Burger - Provo

Salt Lake City, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Apr, 26

Salary

0.0

Posted On

18 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Upscale Table-Side Service, Customer Interaction, Team Management, Budget Management, Communication Skills, Google Docs, Google Sheets, Square, HR Software, Canva, Strategic Decision Making, Health and Safety Compliance, Menu Development, Cash Handling, Staff Training, Operational Leadership

Industry

Restaurants

Description

Description Roux Restaurant is looking to fill the position of Front of House Manager. Ideally, you have experience in upscale table-side service, familiarity with stocking a restaurant, an easy interacting style with customers and team members, the tendency to keep your office neat and clean, and the willingness to grow with the restaurant as we launch into brunch service. Responsibilities: Operational Leadership: In partnership with the Head Chef, lead the front of house, ensuring efficient and effective daily operations. Oversee daily schedule, payroll, daily recordkeeping for the front of house restaurant staff. Develop labor budget and sales goals for front of house. Work with marketing to drive customer traffic and increase revenue. Prepare regular reports for management, outlining performance metrics and strategic recommendations. Staff Management: Be able to work in and train all front of house positions--server, host, busser. Recruit, train, and supervise front of house staff members. Foster a positive work environment, promote teamwork, and ensure staff adherence to company policies. Ensure compliance with local, state, and federal regulations, including health and safety standards. Manage licensing requirements and inspections to maintain legal operations. Menu Development & Food Quality: Support Head Chef in menu development and roll out. Monitor pricing of menus based on cost analysis. Ensure instore menus are professional, accurate and clean; ensure online menus are accurate. Keep food sold to brand standard. Implement and enforce health and safety regulations to ensure a clean and safe dining environment. Customer Service: Greet customers with a friendly and welcoming attitude. Provide excellent customer service by answering questions, offering assistance, and processing orders accurately. Address customer concerns or issues related to orders, payments, or service. Collaborate with senior management to resolve more complex problems. Cash Handling: Handle cash, credit cards, and other forms of payment accurately. Provide change to customers and process transactions in accordance with established procedures. Follow cash handling policies and procedures to prevent discrepancies. Adhere to security measures to safeguard against theft or fraud. Complete end-of-shift procedures, including balancing cash registers and preparing reports. Secure cash and close out the POS system accurately. Requirements Proven experience in front of house team management. Able to set and keep to budgets. Strong verbal and written English communication skills. Knowledgeable in use of Google Docs and Sheets, Square, HR software, Canva. Ability to make strategic decisions and lead a diverse team. Flexibility to work evenings, weekends, and holidays. Must work 25 hours a week on the floor, leading the team. This is on location position, with no possibility off remote work. Benefits: Free Food! Paid Time Off Insurance Reimbursement Plans Heirloom Restaurant Group is dedicated to creating a workplace where a diverse and inclusive team thrives in an environment free from discrimination. We provide equal employment opportunities, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, protected veteran status, or any other applicable characteristics protected by law.

Responsibilities

The Front of House Manager will lead the front of house operations in partnership with the Head Chef, ensuring efficient daily operations and staff management. Responsibilities include overseeing scheduling, payroll, and compliance with health and safety regulations.