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Jim 'N Nick's Bar-B-Q
FOH Manager
Company:
Jim 'N Nick's Bar-B-Q
Position:
FOH Manager
Department:
Restaurant Management
Status:
Full Time
Shift:
First / Day Second / Afternoon Third / Night
Req #:
2499435
Date posted:
October 1, 2018
Location: Job Location Address Map
872 Fording Island Road, Jim n Nicks BBQ
Bluffton, SC, 29910, US
Job category:
Restaurant Management
Job link:
Direct job link

Front of House Manager
The Maître ‘d’s role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Q the heart and passion of all they do. This includes ensuring consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching and follow-through with employees and the Dining Room Service Management team. The Maître ‘d is accountable for analyzing reports and feedback regarding service standards, costs, per person average (PPA), systems, cleanliness, organization, Employee engagement and Guest experience and creating action plans to improve overall operations and results
The Dining Room Service Manager’s role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Q the heart and passion of all they do. This includes ensuring consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. The Dining Room Service Manager is accountable for serviced standards, systems, cleanliness, organization, Employee engagement and the Guest experience including suggestive selling, answering questions, taking and delivering the Guests’ order, follow up to ensure each Guest receives their correct food and/or drink order, and every Guest leaves happy. Key Performance Elements/Essential Functions
Responsibilities and essential job functions include but are not limited to the following:
• Knowledge of all Dining Room systems and operations (To Go, Host, Bar, and service standards) and Kitchen (Expo, Smoker, prep and line quality identifiers and standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, and leadership for Dining Room Service Managers and all Employees including training, safety and sanitation, and company policies and procedures.
• Responsible for development of FOH Shift Leaders.
• Responsible for establishing and appropriately communicating goals to Maître d’ & General Manager on a regular basis.


Communicates effectively with the Management Team and staff.
• Effectively maintains the restaurant’s facility, both exterior and interior, to Jim ‘N Nick’s standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.
• Writes FOH schedules, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Employee availabilities, requests and vacations into consideration.
• Responsible for posting of FOH schedules in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.
• Knowledgeable of inventory procedures and is able to complete weekly inventory in their area of responsibility.
• Communicates effectively with vendors.
• Effectively manages FOH department budgets including forecasting.
• Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively maintains an area of responsibility in the restaurant that include Guest experience, Bar, Hospitality and To-Go to include service standards, sales focus, employee food and beverage knowledge by coaching throughout and after the shift.
• Maintains a strong Dining Room sales focus, coaching Employees throughout and after the shift.
• Knowledge of all Dining Room systems and operations (To Go, Host, Bar, and service standards) and Kitchen (expo, smoker, prep line quality identifiers and standards); must demonstrate the ability to run effective shifts in all aspects of the restaurant.
• Provides direction, coaching, and leadership for Dining Room Service Managers and all Employees including training, safety and sanitation, and company policies and procedures.
• Responsible for development of Dining Room Service Managers.
• Responsible for establishing and appropriately communicating goals to General Manager & Local Owner on a regular basis.
• Communicates effectively with the Management Team and staff.


Effectively maintains the restaurant’s facility, both exterior and interior, to Jim ‘N Nick’s standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for both FOH and BOH Team Members to execute their responsibilities.
• Oversees FOH department schedules, effectively maintaining labor goals and Guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking Employee availabilities, requests and vacations into consideration.
• Oversees the posting of department schedules in a timely manner. Ensures adequate advance notice is provided when posting holiday schedules.
• Oversees department inventory procedures and is able to coach and develop their Dining Room Service management to complete weekly inventory in their area of responsibility.
• Communicates effectively with vendors.
• Effectively manages FOH department budgets including forecasting.

Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels.
• Effectively manages the Dining Room Service Management team to ensure that all FOH areas of responsibility including; Guest experience, Bar, Hospitality and To-Go to include service standards, sales focus, employee food and beverage knowledge by coaching throughout and after the shift.

Qualifications
Education/Training/Work Experience
• High school diploma, or general equivalency diploma (GED);
• Some college preferred
• Three to five years of high volume, scratch kitchen management in a Full-service restaurant experience preferred.
Knowledge/Skills/Abilities
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong Guest focus mentality, with the ability to provide an exceptional dining experience for each Guest.
• Ability to define, measure and attain stretch financial goals for the restaurant – with a focus on year-over-year sales growth, Guest count increases, effective staffing levels, great service, add- on sales, and labor cost management.
Physical Requirements
• Ability to sit or stand for long periods of time and work in a restaurant environment.
• Ability to lift at least 50 pounds.
• While performing the duties of the Manager, they are regularly required to stand and walk; talk or hear, in person and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.