PM Front of House Manager

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

Check out a day in the life of Front of House team member here

The pay rate or range for this position is: $80,000 to $85,000 per year

 

Job Summary

Flagship Culinary Services is accepting applications for a Front of House Manager to support the employee cafes for our Client. This job includes managing the Front of House teams in multiple cafes, providing customer service to all Clients and guests and supporting kitchen staff as needed.

No two days are the same, and our Front of House team members enjoy a work/life balance with great perks, a set-schedule and weekends off.

Job Description

Benefits/Perks:

• Monday to Friday: 12pm-8:30pm
• No weekends
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 13 paid holidays
• 401K with match
• Vacation and Sick days

 

Essential Functions 

• Customer Service: serve as an ambassador to our customers and be the frontline representative for all customer service needs. Provide the best assistance in a courteous, fast and efficient manner, and accommodate all requests and special needs for guests and Clients 

• Manage: oversee Front of House teams, including shift scheduling, performance reviews, investigations and terminations. Coordinate and assign work duties for your team, handle employee relation issues and work with HR to solve and address instances when necessary 

• Hire: work with staffing recruiter to select and hire appropriate Front of House staff to grow your teams 

• Report: create operational checklists to monitor workflow and manage employee expectations. Prepare a daily manager’s report to highlight staff issues, equipment repairs, product inventory, training needs and more 

• Communicate: effectively communicate with vendors, management and staff to ensure efficient operations without issue 

• Train: create a training program to ensure positive workflow and align employee expectations with company standards. Coach and discipline staff according to company and kitchen policies 

• Safety: ensure safety of customers and staff through the proper implementation of hiring, training, evaluation and delegation of duties as necessary.