Job description
Stratford Proper is a neighborhood restaurant tucked in the heart of Sugarhouse. We focus on using local products and making much of our food in-house. We are a small restaurant and strive to create a friendly and welcoming atmosphere for all.
The front-of-house manager oversees the overall day-to-day operations of FOH. Their goal is to ensure an exceptional guest experience for every customer. The FOH manager is responsible for hiring, training, disciplining, and firing all FOH staff. The FOH manager must continually work on the progress of their staff members, holding monthly training meetings, weekly food & beverage quizzes, and daily pre-shift meetings. The FOH manager is also responsible for the upkeep of the dining area, service area, and any guest contact areas in the restaurant, ensuring cleanliness and maintenance are happening hourly, daily, weekly, and monthly. FOH manager must be able to work any FOH position, including host, cashier, server, busser, service bar, and expeditor, and must be able to jump into any of these positions as needed by the restaurant. The FOH manager is responsible for schedules and ensuring each day is staffed to the restaurant's required level. They are responsible for supervising the busiest shifts and helping to ensure that guests are served in a manner that meets the standards of the restaurant. The candidate must have a food handlers permit and alcohol serving certificate for the state of Utah. Must be able to perform under pressure and maintain a positive attitude.
Job duties include but are not limited to
- Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations, and terminations
- Ensure all opening and closing duties are completed correctly and maintain cleanliness and maintenance.
- Responsible for daily deposits and correct operation of the POS system
- Balancing all daily and nightly cash drawers and reconciliation sheets
- Inventory stock of all FOH goods, nonalcoholic beverages, alcoholic beverages, and chemicals on a weekly and monthly basis
- Provide excellent customer service to guests and exceptional leadership to staff
- Enforce and monitor all health, safety, and sanitation guidelines
- Hold meetings with the General Manager, Director of Operations, shifts leads, and FOH staff regularly following the policies of the GM
- Work closely with the Chef and Sous Chef to provide a seamless experience
- Responsible for quality assurance of products leaving their specific outlets in the restaurant
- Able to step in and help FOH staff whenever needed
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control
- Maintain current schedules and employee forms
Job skills & requirements
- Two years of experience in restaurant management
- Must be able to work well with others, especially in high-stress environments
- Must be able to work on their feet for long periods
- Must have strong leadership skills and be able to hire and fire the appropriate staff
- Must be willing and able to work 45-50 hours a week
- Must be able to work alone as well as part of the team
- Must be willing to work evenings and weekends
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