Front Of House Manager

Description

The Front Of House Manager is responsible for leading the food and beverage Front of House (FOH) and Bar operations. Position is also responsible for ensuring the highest level of guest service by overseeing all aspects of Food and Beverage Operations, while providing and working in a clean and safe environment and meeting all financial goals for sales and expenses.

Requirements

Essential Duties and Responsibilities

• Manage the Cafe and Casino Bar operations and staff according to budget as well as delivering the highest guest service and food quality standards.
• Resolve customer complaints about food quality and/or preparation.
• Order food and beverage supplies, track shipments and communicate with vendors.
• Ensure that food & beverages are prepared in accordance with established standards.
• Hire, train, schedule and manage the FOH & beverage team.
• Collaborate with staff, vendors and the Management team for special events.
• Ensure that guests are welcomed into a clean and presentable environment.
• Ability to efficiently and effectively order from a procurement system.
• Collaborates with Executive Chef in the creation of menus and menu pricing.
• Primary duty is management and leadership; however, position requires the ability to fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve and or back-up staff during peak periods or when short staffed.
• Knowledge of profit and loss statements, and ability to report on variances. 
• Recognizes that each team member is a representative of Truckee Gaming and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of every person (guests and team members).
• Due to changes and modification in the job from time to time, we require team members to be flexible and assume other responsibilities assigned by management as management sees the necessity; some assignments may not be listed in this job description at this time. 

Qualifications

• Must be highly motivated and embody leadership qualities and management techniques.
• Knowledge of Dining Room and Kitchen Operations.
• Knowledge of Point of Sale (POS) systems.
• Knowledge of procurement systems.
• Knowledge of computers and Microsoft Office Software.
• Ability to service guests in a positive, professional and approachable manner.
• Ability to manage team members and work in a busy environment.  
• Must have interpersonal and customer service skills including the ability to effectively resolve guest and team member issues and or concerns.
• Must present a neat and professional appearance.