Front of House Restaurant Manager

Washington, DC 20001

Industry: Hotel & Restaurant Job Number: JN -042019-35332 Pay Rate: $55,000 - $65,000

The Front of House Manager must continue to build a better brand with the best management and staff by constantly improving our food and service with a focus on our team and guests while providing unparalleled hospitality. This position requires flexibility and a wide range of hospitality, service and business acumen. Managers embody, inspire and teach skills that will elevate the core values of the company. Effectively and efficiently manage all aspects of the restaurant s diverse front and back of house and late-night staff and operations to ensure positive guest experience and satisfaction. Comply with restaurant and corporate goals and objectives, standard policies, procedures and health and safety regulations by performing the following:

Essential Duties and Responsibilities:

  1. Be a Hospitality role model with guests and with other employees. Be respectful, polite, and considerate of fellow employees and guests. Interact with guests and employees in a warm, friendly, and welcoming manner. Possess the desire to be part of a warm, friendly, and generous team. Exemplify the culture and values of the company.

  2. Be an effective leader by providing direction, correcting, developing skills, training, coaching, motivating and assisting staff in obtaining essential skills, knowledge, abilities to meet restaurant and company goals and objectives.

  3. Greet and interact with guests in a warm, welcoming manner according to policy. Make a personal connection with every table and ensure hospitality is provided by all for guests. Maintain comfortable room temperature for guests in the restaurant during all seasons.

  4. Open and close the restaurant and perform daily inspections before opening, the transition to nightlife, closing, and throughout the day.

  5. Immediately address and resolve any guest, staff, safety or health issues. For any emergency maintenance or Board of Health issues, call the Director of Restaurant Operations and the Director of Construction and Facilities Management immediately. Escalate issues in the following sequence, following the chain of command, if the person listed is not available: 1st: General Manager 2nd: Director of Restaurant Operations and Director of Construction and Facility Management 3rd: Senior Vice President of Operations.

  6. Ensure that guest or staff injury or incidents are addressed immediately and reports sent within 24 hours. Send employee injury and incident reports to the General Manager, Director of Restaurant Operations, and the Human Resources Manager. Send guest injury and incident reports to the General Manager and Accounting Manager.

  7. Create and monitor daily and weekly staff needs and schedules.

  8. Support Marketing programs and initiatives. Stay current on menu items, specialties, promotions, and beverages.

  9. On a daily basis, help prepare and hold a pre-shift meeting with staff. Timely follow up and follow through with any issues to General Manager. Organize and complete the administrative setup and breakdown of service (including but not limited to the creation of floor plan, menus, employee attendance, cash in/out, safe maintenance, etc.).

  10. Ensure all late-night cover charges, food and beverage cash, check and credit card transactions are balanced, secured and deposited.

  11. Provide direction, corrective action, leadership; develop, train/cross train, coach, counsel, motivate and assist staff in meeting restaurant and company goals and objectives.

  12. Ensure uniform and grooming policy compliance on a daily basis (hair, makeup, uniform, dress, fingernails, etc.).

  13. Maintain positive guest experience by monitoring, evaluating, and auditing food, beverage, and service; suggest improvements. Supervise, guide, and direct all employees before during and after shift.

  14. Assist with workforce planning; recruiting, interviewing, selection, termination; communicating job expectations, performance reviews. Onboard new hires, assist with orientation, and training.

  15. Help establish, maintain, and ensure preventative maintenance programs, OSHA health and safety standards as per local, state and federal regulations are adhered to.

  16. Stay current with industry standards, trends, equipment, and technology; participate in professional organizations and network.

  17. Attend and participate in management meetings as scheduled.

  18. Monitor inventory; look and suggest ways to profit and avoid waste.

  19. Perform other related duties, responsibilities or projects as assigned.

Qualifications:

Must be at least 18 years of age
Able to speak, read and write English. Spanish helpful.

Certifications or state license:
ServSafe
TIPS (Training for Intervention Procedures)
On-line Security Night-Life
ABRA (Alcoholic Beverage Regulation Administration license)

We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status, or any other class protected by federal, state or local law. In addition, we do not discriminate against qualified applicants with arrest or conviction records.

Vincent Frankowski
Senior Recruiter & Coach

  • Vince joined Goodwin in May 2018. He loves the industry and is very happy for people’s successes. He thinks it is an awesome feeling to tell someone that they got the job.  
  • He grew up in Philadelphia and relocated to Atlanta with his wife and children in 2012. Restaurants are not part of his family history, but hard work, perseverance, and managing relationships is.  
  • He attended Temple University for business management, but his true training occurred in the real world, on the job. 
  • He was most recently a Director of Operations for an eight-location restaurant group here in Atlanta, but the bulk of his experience came with his 14 years of owning six restaurants in the Philadelphia market, as well as five years as a managing partner with Bloomin’ Brands, Bonefish Grill division.  
  • Family is very important to Vince and most of his free time revolves around his children’s activities. His younger daughter plays volleyball and is convinced that she is going to be a social media influencer. His eldest daughter is in high school, loves softball, and was diagnosed with Type One Diabetes. This has forever changed Vince’s life, and he has become very active with the JDRF (Juvenile Diabetes Research Foundation.) His daughter loves everything related to biology, so he believes she will go on to help cure T1D. 
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