Job Title: Restaurant Manager (Front of House)
Locations: Fairfax, VA
Job Type: Direct Hire
Compensation: $55,000 to $75,000 per year
POSITION OVERVIEW
As the Restaurant Front of House Manager, you will play a pivotal role in ensuring the smooth and efficient operation of our high-volume casual dining establishment. You will oversee all front-of-house activities, including managing staff, maintaining exceptional customer service standards, and optimizing operational efficiency.
RESPONSIBILITIES
Staff Management: Recruit, train, and supervise front-of-house staff, including hosts/hostesses, servers, and bartenders. Develop staff schedules to ensure adequate coverage during peak hours while optimizing labor costs. Conduct regular performance evaluations and provide constructive feedback to enhance team performance. Mentor and coach staff to improve service quality and efficiency.
Customer Service: Uphold our commitment to providing outstanding customer service by promptly addressing guest inquiries, concerns, and feedback. Monitor service standards and ensure adherence to established procedures to enhance the overall dining experience. Implement strategies to maximize guest satisfaction and loyalty. Utilize customer feedback to drive continuous improvement in service delivery.
Operations Management: Oversee day-to-day operations, including opening and closing procedures, cash handling, and inventory management. Collaborate with the kitchen team to ensure seamless communication and timely food delivery. Enforce health and safety regulations to maintain a clean and safe dining environment. Utilize restaurant management software to streamline operations and enhance efficiency.
Financial Management: Monitor sales performance and expenses to achieve revenue targets and profitability goals. Identify opportunities to increase revenue through upselling, promotions, and strategic pricing strategies. Analyze financial reports and implement cost-saving initiatives without compromising quality or service. Budgeting and forecasting to optimize financial performance.
Training and Development: Conduct ongoing training sessions to enhance staff knowledge of menu items, service standards, and upselling techniques. Foster a positive work environment that promotes teamwork, accountability, and professional growth. Encourage cross-training initiatives to develop versatile staff members capable of handling various roles. Stay updated on industry trends and best practices to incorporate into training programs.
QUALIFICATIONS
Proven experience as a Front of House Manager or similar role in a high-volume restaurant environment.
Exceptional leadership and interpersonal skills with the ability to motivate and inspire a diverse team.
Strong organizational and time-management abilities to prioritize tasks and meet deadlines in a fast-paced setting.
Excellent communication skills, both verbal and written, with a customer-focused approach.
Proficiency in restaurant management software and POS systems.
Knowledge of food and beverage trends, industry best practices, and health and safety regulations.
