We're looking for a passionate and dedicated Restaurant/ FOH Manager to join our amazing crew! If you have a love for food, craft beer, have exceptional leadership skills, and a knack for creating unforgettable dining experiences, we want to hear from you!

𝗝𝗼𝗯 𝗦𝘂𝗺𝗺𝗮𝗿𝘆:
The Restaurant / FOH Manager will oversee the day-to-day operations of the restaurant, ensuring high-quality service and profitability. This role is responsible for managing staff, inventory, customer relations, and ensuring that all food safety and health regulations are met. The Restaurant Manager will be expected to create a positive work environment, maintain excellent customer satisfaction, and drive sales growth.

𝗞𝗲𝘆 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝗶𝗲𝘀:

𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁:

- Oversee all restaurant operations, including front of house (FOH) and back of house (BOH).
- Ensure that the restaurant complies with health and safety regulations, food quality standards, and sanitation practices.
- Manage opening and closing procedures, including cash handling, financial reporting, and inventory management.
- Coordinate with chefs, kitchen staff, and servers to ensure smooth service flow.

𝗧𝗲𝗮𝗺 𝗟𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽:

- Recruit, hire, train, and supervise restaurant staff.
- Conduct regular staff meetings and training sessions to ensure team development and alignment with restaurant goals.
- Create staff schedules and ensure appropriate coverage during all shifts.
- Address and resolve staff performance issues and customer complaints in a professional manner.

𝗖𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗥𝗲𝗹𝗮𝘁𝗶𝗼𝗻𝘀:

- Ensure a high standard of customer service, addressing guest concerns and resolving issues quickly.
- Build relationships with regular customers and encourage repeat business.
- Monitor customer feedback through surveys, reviews, and in-person comments to continuously improve the customer experience.

𝗜𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 𝗮𝗻𝗱 𝗦𝘁𝗼𝗰𝗸 𝗖𝗼𝗻𝘁𝗿𝗼𝗹:

- Monitor inventory levels, ensuring adequate stock of food, beverages, and supplies.
- Conduct regular inventory checks and place orders as needed.
- Work with suppliers to ensure timely delivery of products.

𝗤𝘂𝗮𝗹𝗶𝗳𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀:

- Proven experience as a restaurant manager or similar role in a high-volume setting.
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Financial acumen and understanding of profit and loss (P&L) statements.
- In-depth knowledge of restaurant operations, food safety, and health regulations.
- Ability to handle high-pressure situations with a calm and professional demeanor.
- Flexibility to work evenings, weekends, and holidays as needed.
- Skills and Experience Requirements:

𝗘𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗶𝗻 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁: A minimum of 12 months of experience managing a restaurant or similar hospitality setting.

𝗟𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 𝗮𝗻𝗱 𝗧𝗲𝗮𝗺 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁: Strong leadership skills with experience in hiring, training, scheduling, and managing a diverse team. Ability to motivate staff and foster a positive work environment.

𝗖𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗦𝗲𝗿𝘃𝗶𝗰𝗲 𝗘𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝗰𝗲: A passion for providing exceptional customer service. Experience in resolving customer issues, handling complaints professionally, and creating a welcoming atmosphere for guests.

𝗜𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁: Ability to manage inventory, control waste, and negotiate with suppliers to ensure efficient stock levels without compromising quality.

𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗞𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲: Thorough understanding of restaurant operations, including opening and closing procedures, cash handling, food safety, and health regulations. Experience in maintaining compliance with local, state, and federal regulations.