The Front of House Manager (FOHM) will provide leadership and training for all front of house operations in a manner that is consistent with the standards and guidelines established. The front of house department consists of servers, hosts, cashiers, bussers and buffet attendants. This position will also provide leadership to the banquet service department, ensuring that we deliver a consistent quality experience for each and every event. The FOHM will be expected to promote a positive, high service culture with the staff that is consistent with the mission and foundational values of the Owners.

Service and Quality:

• Committed to a consistent high level of guest service.
• Works with the kitchen staff to ensure that we are serving consistent quality food.
• Be proactive with guest feedback.
• Providing all staff members with the proper tools and inventory levels to effectively serve our guests.
• Maintains strong communication with retail manager to ensure consistent, clean and attractive displays in our lobby with gift items and retail food and beverage items.
• Covers regular manager on duty shifts including days, nights, weekends and Sunday breakfasts.
• Assists with planning, staffing and costing of catering and special events like cornfield banquets.
• Drive team dynamics and culture. Who we are / values statement

Leadership and Training:

• Consistently holding staff members accountable to our standards through coaching and documentation.
• Responsible for the training of staff members according to company standards and expectations. Find ways to elevate our overall guest service. Have contests, make it fun.
• Train servers to be marketers and not just order takers.
• Work closely with hiring managers assisting with interviews and hiring decisions.
• Works with supervisors to conduct timely performance reviews.
• In conjunction with Food Service General Manager, develops an annual plan for personal professional development.

Organization and Communication:

• Seeks to maintain positive, proactive communication and feedback with staff members.
• Active participant in core leadership meetings. Attends weekly BEO meetings.
• Committed to cohesive leadership model with BOHM and operations manager. Must be on the same page, unified and communicate constantly.
• Participates in weekly Restaurant Core Team Meeting and the weekly BEO (Banquet Event Order) Meeting.
• Clear and constant communication with BOHM, Operations Manager and FS General Manager. Must be on the same page at all times.
• Clearly communicate expectations with all staff.

Finance and Labor:

• Maintain proper staffing levels while controlling labor costs. Guide and assist supervisors with scheduling and daily adjustments
• Must have a clear understanding of budgets and financial statements. Monitor them closely, find ways to control costs and save.
• Assists with the budgeting process.
• Actively seeking to generate additional revenue.