Restaurant Front of House Manager
Job Description We are seeking a Front of House Restaurant Manager to join our team at Baltimore-Washington International Airport overseeing the front of house operations at our full service restaurant. The ideal candidate would have previous experience as a restaurant manager. We are a growth-oriented Airport restaurant operator currently operating in multiple major metropolitan airports. Come join our team! Summary/Objective In this position, you will play a key role in handling the day-to-day operations of the Front of House (FOH) including but not limited to the dining room, bar and staff. The FOH Manager will promote and grow the business, hire and train bartenders, waitstaff and hosts. Ensure that patrons are receiving excellent drinks, food, and service. You will also manage inventory and resources, plan promotional events, ensure that quality and safety controls are followed, maintain current licenses and update vendor contracts, create schedules, and set business objectives to increase profits and maximize customer satisfaction. Essential Functions 1. Manage the business aspects of the FOH, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals. 2. Hiring and training staff to provide excellent service to patrons. 3. Creating effective schedules and quickly resolving conflicts to ensure that FOH is well staffed during peak hours while adhering to labor laws and regulations. 4. Ensuring all company policies and procedures are followed. 5. Coach and counsel staff when company policies and procedures are not followed. 6. Setting and enforcing quality and safety controls including but not limited to compliance with fire, health, safety, and hygiene standards. 7. Ensure adherence to cash management procedures. 8. Working with diverse personalities both on the staff and patrons. 9. Planning and taking part in promotional events. 10. Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed. 11. Prompt resolution of guest complaints 12. Set objectives and targets for beverage unit/bar. 13. Determine staffing needs; interviewing new staff when applicable. 14. Ensure adherence to stock control procedures. 15. Monitor and order supplies. 16. Liaise with suppliers and sales representatives. 17. Confirm that procurement of supplies is on the best possible terms. 18. Make certain all deliveries are checked in correctly and documentation is correct. 19. Check stock is correctly rotated and stored to reduce wastage. 20. Oversee the FOH and bar display to maximize functionality and attractiveness. 21. Set, monitor and control budget for the beverage unit/bar. 22. Plan and implement cost control measures. 23. Plan and implement systems to maximize sales and revenue. 24. Generate and present financial reports. 25. Implement improvements for products and service. 26. Maintain regular communication with staff and management through meetings and discussions. 27. Stay current with relevant legislation regarding service of alcohol and licensing. 28. Maintaining a fun, safe atmosphere for patrons. 29. Perform other duties as directed. 30. Assist in servicing the FOH as needed. Competencies 1. Customer Focus. 2. Communication Proficiency. 3. Organizational Skills. 4. Stress Management/Composure. 5. Time Management. 6. Judgment. 7. Decision-making. 8. Problem-solving. 9. Resource allocation and management. 10. Delegation. 11. Attention to detail. 12. Coaching 13. Ability to work with diverse personalities and diffuse tense situations. Supervisory Responsibility The FOH Manager manages all employees of the FOH including the bar staff and is responsible for the performance management and hiring of the employees within that department. Work Environment This job operates in a restaurant and bar and may be working in close proximity to co-workers. The noise level in the work environment can be loud. Hazards may include, but are not limited to, cuts, slipping and tripping. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Walk and stand during entire shift. Continuously reach, bend, lift, carry, stoop and wipe. Remain stationary for long periods of time. Frequently wash hands. Be able to lift up to 45 lbs. Be able to manipulate fingers, hands and arms to cut, measure, pour, serve, carry and wipe. Be able to hear and talk. Good close and distance vision and ability to adjust focus between the two. Position Type/Expected Hours of Work This position Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 55+ hours). Travel Minimal is expected for this position. Required Education and Experience · High School Diploma. · College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. · Must be ServSafe certified. · Prior restaurant or management preferred. · Proficient in restaurant back office software (Aloha, Micros, Compete, Ctuit, etc.) · Strong understanding of business management and accounting principles. · Excellent computer, problem-solving, and customer service skills. · Exceptional communication and interpersonal skills. · Ability to diffuse tense situations and resolve conflicts. · Willingness to work during peak hours, including nights, weekends, and holidays. · Effectively delegate responsibilities and maximize resources. · Decisiveness. · Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful environment. Additional Eligibility Qualifications Must be eligible for and maintain SIDA badge required to work in airport. Must be 21 or older. Must maintain an applicable state health and/or alcohol compliance card. Proficient in English Work Authorization Must be legally authorized to work in the United States. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Reasonable Accommodations Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. AAP/EEO Statement Air Ventures LLC provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Air Ventures LLC complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Air Ventures LLC expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, disability, or veteran status. Improper interference with the ability of Air Ventures LLC's employees to perform their job duties may result in discipline up to and including discharge. Company Description Air Ventures LLC is a premier licensee and operator of multiple Food and Beverage establishments throughout major metropolitan Airports.