Front of House Manager

603 Brewery

Londonderry, NH, USA

Full time

Oct 15

This job is no longer accepting applications.

FRONT OF HOUSE MANAGER:

The Front of House Manager is responsible to create and manage a Front of House Team that delivers best in class customer service to our Beer Hall Guests.  From recruiting, training, scheduling, employee relations and discipline, the Front of House Manager is responsible for managing all staff and creating a fun, yet professional environment for Front of House team.  The FOH Manager is expected to lead by example and uplift the Front of House staff during busy times at the Beer Hall and ensure that the Front of House runs smoothly and delivers high-quality service and efficient operations.

ESSENTIAL FUNCTIONS  

Staff Management:

  • Full Cycle Recruiting for all Front of House – work with HR to place ads, conduct interviews, and make offers to all Front of House team member.
  • Onboarding - provide orientation and training to all FOH team members.
  • Scheduling and labor management for all front of house staff
  • Understands the FOH peak staffing needs and creates a schedule for staff that balances the beer hall’s demand, labor goals, and the needs of staff.
  • Coaches, mentors, and disciplines all front of house staff as needed
  • Ultimately responsible for the Front of House environment and team culture

Operational Management:

  • Inventory Management – orders and maintains adequate supplies needed for the front of house
  • Staffing - Ensures that proper staffing levels are maintained at all time
  • Training - Identifies areas of need and required training for the Front of House staff
  • Cash Management - Daily Safe Audits, Comp/Void Audits, daily drops, weekly reporting, cash handling and training for the assistant managers.  

SKILLS & ABILITIES

  • Exceptional communication skills; understands how to effectively communicate across all teams, practices active listening.   Ability to have difficult conversations and/or redirect and coach staff when needed.
  • Ability to understand and meet restaurant standards for health, safety, and operational excellence.
  • Accurate ordering, inventory, and data analysis skills
  • Enthusiasm for craft beer and customer service which translates through teaching others.
  • Ability to create action plans that assist the Beer Hall to meet its goals related to profitability, staff management, Beer Hall operations, and community events.
  • Work with Event and Marketing Teams as needed to execute functions and planned/ticketed events at the Beer Hall

 OTHER REQUIREMENTS

  • 18 years of age
  • Previous restaurant experience in a managerial role
  • Prior experience in operating POS (point of sale) systems, back-of-house systems, and restaurant operating systems.
  • Understanding of local regulations, including staffing and wage and hour laws
  • Knowledge of all food safety requirements

 PHYSICAL REQUIREMENTS

  • Prolonged periods of standing and working in the beer hall
  • Must be able to lift up to 50 pounds at times.
  • Must be able to work late nights and unpredictable hours.
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