Front of House Manager

The Front of House Manager is responsible for the resident dining experience and assists the Executive Chef in of all aspects of the food & beverage experience for the community. From daily operation of the restaurant and bar, to catering and special events, the Operations Manager is responsible for the resident experience through offering world class service, keeping all areas surgically clean, and is in constant contact with the residents. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. As a face of the amenity areas and town square, this individual must maintain positivity and diplomacy in a fast-paced environment. The Operations Manager is accountable to the Executive Chef and the General Manager. They are expected to create an exceptional resident experience.

 

The Operations Manager is to ensure the operation is managed in compliance with FirstService Residential standards.

 

Key Responsibilities and Accountabilities:

 

Leadership:

 

Assists Executive Chef in creating and maintaining a positive team atmosphere in the work place. Maintains a high level of Resident contact throughout service hours.

 

Provide leadership and direction to the property employees to ensure strict adherence to all applicable

 

standard policies, procedures, and programs.

 

Possess strong interpersonal skills and be able to interact and communicate successfully to the residents and team.

 

Ability to lead staff through all service types (a la carte, buffet, etc.).

 

Keep current with industry concepts, practices, and procedures that fully align with the brand.

 

Receives and resolves complaints concerning dining service.

 

Complies with state and federal regulations regarding safe food handling and sanitation.

 

Ensure that all closing duties have been done correctly. In charge of post shift walkthrough and assuring that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.

 

Creating a strong bar and beverage program that reflects the the Lifestyle, including daily/weekly specials and promotions.

 

Demonstrate ability to apply principles of logical thinking to define problems, collect pertinent data, establish facts, draw valid conclusions, and initiate appropriate course of action

 

Assures a high standard of appearance, hospitality, and service in personnel and cleanliness of dining areas.

 

Monitors dining labor and supplies budgets; makes adjustments to achieve fiscal goals.

 

Supervise and train dining room staff while managing within budgetary restraints while still developing and implementing programs to increase service.

 

Exercise a positive attitude and remain professional under all circumstances.

 

Association Structure and Financial Management:

 

Be a liason for the dining department with the Lifesytle Manager on planning and executing F&B based or supported community events.

 

Understand financial goals, operate assets in owners’ best interest in accordance with the Board’s policies

 

Daily Operations and Customer Experience:

 

Help create S.O.P.’s for the success of the operation and residents.

 

Maintain an inventory of all dining room items including silverware, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. Champion the private and special event space and bookings.

 

Support Lifestyle with promotions, ideas, and resident driven F&B programming.

 

Build strong, effective teams through ongoing supervision, training, coaching, counseling and leadership.

 

Ensure proper response and handling of all community emergencies through training with staff, residents, buildings, etc. within company guidelines to minimize liabilities.

 

Ensure compliance with all company, local, state and federal safety rules. Comply with all ordinances and regulations per the locations jurisdictions.

 

Assist Executive Chef with hiring and disciplinary action with dining staff members. Establish and maintain an inventory control system for bar operations.

 

Ensure Point of Sales system is functioning correctly.

 

Technical competencies:

 

Education:

 

High school graduate

 

Degree of Higher Learning preferred. Servsafe and CPR certified.

 

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.