Join Our Restaurant Management Family

:

FRONT OF HOUSE MANAGER

BENEFITS

• Employee Discount
• 401k
• PTO
• Medical Insurance
• Dental Insurance
• Life Insurance
• Visions Insurance

Our Front of House Managers help to lead all aspects of our business. Ultimately, they ensure that our restaurant runs smoothly and customers have a pleasant dining experience. This strong team works to lead by example, a supportive resource for our staff in our fast-paced environment. An awareness of how both the front and back of house work is essential so you can collaborate effectively with all your team members.

RESPONSIBILITIES

Opening & Closing

• Financial/cash handling
• Operational administrative tasks
• Facilities/Health Department checks
• Oversee the FOH staff through all working hours - setting up for service, all service hours, and closing each shift according to restaurant standards

Floor Management

• Frequent decision-making and troubleshooting
• Maintaining proper flow of service (at the door, on the floor, and at expo)
• Providing support at the host stand throughout the shift
• Upholding service standards, product quality and cleanliness
• Clear and continuous communication with kitchen and all FOH staff to ensure proper flow of service and guest satisfaction
• Guest interaction ? ensuring all guests enjoy the Great Southern Experience with great service and food quality and by cultivating relationships and resolving issues
• Training & Development
• Assisting in training of all FOH hourly team members based on standards determined by General Manager and Chief Operation Officer
• Continual development of FOH employees by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews
• Directing and enforcing service standards
• Administering FOH hourly disciplinary action as needed, dictated by guidelines outlined in the company?s Performance Handbook
• Ensuring FOH staff has appropriate food, beverage, and service knowledge

Administrative

• Create and adjust staff schedules to meet restaurant needs
• Update all printed and digital menus based on product selection and availability
• Work with General Manager to set up a timeline and schedule for team-building events and food & beverage further education plans
• Order and maintain restaurant supplies, which include, but are not limited to, CGS, office supplies, petty cash, etc.
• Assist in managing customer service responses and leading all guest recovery efforts, including but not limited to online feedback, guest complaints, and immediate service recovery
• Additional managerial administrative responsibilities may be required as needed

EDUCATION & EXPERIENCE

• Minimum 3 years experience in full-service, high-volume, high-end restaurant, hotel, or resort management
• Minimum 1 year in full-service, high-volume, high-end restaurant management
• High School Diploma or G.E.D.
• Preferred: B.A. in Hospitality Management

KNOWLEDGE, SKILLS & ABILITIES

• Detail-oriented and thorough.
• High-level customer service skills
• Ability to speak clearly and directly to customers and coworkers alike
• Full cycle project management: the ability to plan, organize, direct, and delegate
• Able to follow through and hold team members accountable
• Superior communication skills
• Proficient in Restaurant Financial Knowledge (P&L / Budget / Food & Labor Costs)
• Ability to remain calm and collected even in a busy environment
• Ability to perform consistent work to the highest of standards.
• Ability to operate various POS systems
• Ability to memorize and describe menu items

PHYSICAL DEMANDS

• Standing for extended periods of time
• Continuous walking and movement
• Must be able to lift up to 50lbs

WORKING CONDITIONS

• Fast-paced high, volume restaurant
• Indoor/Outdoor environment
• Exposure to a possibly noisy environment
• Exposure to extreme heat or cold depending on season and location

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.

Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three decades in the restaurant industry to create cultural culinary experiences that people actually want to enjoy. From beach bars to elevated modern southern cuisine, Chef Jim and his teams work hard to provide a variety of options that cater to all tastes. Driven, fun, and professional, the Chef Jim team serves up southern hospitality with a side of good grits.

Pay: $65000 / year

Pay:

• Bonus pay

Benefits:

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• 401(k)
• Referral program
• Employee discount
• Mileage reimbursement

Job Type: fulltime

Schedule:

• 8 hour shift
• 12 hour shift
• Monday to Friday
• On call
• Weekend availability
• Holidays
• Day shift
• Night shift
• Overtime

Education: High school degree

Work location: On-site