Job Order Detail

Description

Front-of-house:
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organizing table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organising and supervising the shifts of kitchen, waiting and cleaning staff. Enforcing Company Policies. Maintaining Labor Costs & Food Costs. Guest services.

Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Helping in any area of the restaurant when circumstances dictate.

Primary Duties

Front-of-house managers are responsible for ensuring a smooth dining and bar experience for the customers. This includes timely seating and food delivery as well as proper attention from servers. A manager's goal is to have seats filled most of the time, requiring them to monitor meal durations, flip tables and manage the waiting list. They work to reduce the risk of losing or incorrectly taking a reservation while still providing a convenient booking means for customers.