FRONT OF HOUSE MANAGER

FRONT OF HOUSE MANAGER/SUPERVISOR

Coordinate daily Front of House and Back of House restaurant operations, by delivering superior service and maximising customer satisfaction through responding efficiently and accurately to customer needs and complaints. Maintenance and responsibility of the both operational and financial well-being of the restaurant.

Responsibilities

• Coordinate daily Front of House and Back of House restaurant operations
• Deliver superior service and maximise customer satisfaction
• Respond efficiently and accurately to customer complaints
• Maintain core hours in the FOH interacting with customers and staff
• Regularly review quality of produce delivered by suppliers
• Organise and supervise shifts
• Appraise staff performance, record and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Train current employees on proper customer service practices
• Train current employees on proper food preparation standards
• Ensure store is clean at all times
• Ensure manager assigned to Stock takes performs the duty correctly
• Stock takes checked and captured before the deadline
• Daily cash ups submitted and checked
• Petty cash checked and managed
• Cash deposits done and managed
• Comps checked and verified
• Minimise cash pay-outs and verify legitimacy of expenses
• All overtime and holidays recorded and verified (Only Restaurant Manager can approve overtime)
• All wastage recorded verified
• Maximise the profitability of the store through identifying possible issues to turnover and bottom-line and submitting to Head Office
• Review waiters weekly test results
• Daily stock counts to be checked and variance report submitted to Head Office
• Daily cutlery counts checked
• Only person allowed to check in stock is the Senior Manager
• All potential orders for stock to be checked by Senior Manager before submitting for approval
• All leave forms to be checked before being submitted for approval
• Check fridges, underbars and freezers daily. Check stock and temp logs
• Assign Managers/Supervisors duties and responsibilities and check that it done
• Address centre management daily requirements and liaise with centre managers regarding any issues.
• Ensure PAUL Golden Rules followed and implemented

Requirements

• Minimum 2yrs experience of working in the food service industry at a similar level
• Culinary Certificate/ Diploma
• Previous Customer care experience essential 
• Presentable with Excellent Communication Skills
• Good understanding of the principles of good hygiene, preparation and presentation
• Ability to maintain a professional working relationship with all departments
• Attention to detail
• Self desciplined 
• Ability to cope under pressure 
• Flexible to work shifts, weekends, public holidays