Restuarant Manager

The front of house manager oversees all operations at a restaurant (except for the kitchen). This individual shapes a restaurant-goer’s experience by maintaining the dining room’s appearance, hiring and training quality staff, and ensuring good customer service.

Job Duties

1. Interview and hire for a restaurant’s bar and waitstaff. Ability to develop a specialized hiring process to meet a restaurant’s needs.
2. Manage the training of the servers, bartenders, hosts, and bussers to meet the specific needs of the restaurant.
3. Supervise upkeep of guest areas by directing staff to attend to messes or accidents as well as personally assisting in cleanup.
4. Responsible for shift planning using the scheduling systems to assign waitstaff based on anticipated demand. Ability to direct staff to handle unexpected situations and customer concerns throughout a shift as needed.