Hospitality Manager is responsible for daily service and training of all FOH hourly staff. Working closely with General Manager to learn all aspects of FOH operations in preparation to move up.
Main objectives:
1. Training and development of hourly staff
2. Inventory Management
3. Ensuring financial success of the restaurant
Management:
- Daily management of:
o Bar Manager
o Supervisor
o Bartenders
o Servers
o Server Assistants
o Host
- Holding team accountable for:
o Daily opening and closing duties – review and update with GM as needed
o Ensure staff are preforming NT steps of service
o Product knowledge
o Showing up for scheduled shifts on time
o Dress code
o Dialog on the floor (review handbook)
Staffing:
- Do all first interviews for hourly staff
- Training
o Following training schedules brought to you by GM
o Following up with new employees before and after every training shift
o Preforming Orientation with all new FOH staff
o Sending and marking server tests before first solo shift
- Continuous staff education:
o Host educational preshifts on new and existing products
o Assist GM with host bi-yearly one on one coffee chats with staff (See Coffee chat template)
o Work with bar manager to review and update bar bible once a month
o Work with GM to identify staff who want to move up and build skills and a road map to do so
Inventory + Ordering:
- In-charge of all non-food inventory
o Work with bar manager to complete accurate weekly inventory
o Work with GM and bar manager to ensure COGs are in line before the end of Monday each week
o Work with bar manager to set pars for proper ordering levels
o Weekly audit of product cost and pricing
o Organization of bar product
o Look at products that aren’t moving and create a plan to move it
o communicate 86’d items with service team
- inputting all non-food invoices and checking accuracy of orders received
Service:
- Prepare daily preshift
o Focus on what needs to be passed on for todays service
- Ensure floor is ready for service:
o Host iPad is charged and ready to go
o Section checks are done by each server and bartender
o Sidewalk and entrance is clean
§ Shovel snow if needed
§ Windows and walls are clean
§ Garbage is cleaned up
§ Planters are watered and clean of debris
§ Vestibule is clean and clear
· Clean mat
· Host stand and menus are clean and organized
o Side stations are stocked
o Bar is prepped and ready for service
o Takeaway packaging and products are prepped and stocked
o Bar till has change and balanced
o Bathrooms are clean and stocked
- Teamwork
o Working with team to better customer experience
o Ensure team is supporting and communication well with each other
o Working closely with BOH manager to ensure quality/ accuracy of food and proper communication between each other
- Working with host to maximize seating
- Dealing with any customer complaints or issues in a timely manner
- Working with team to maximize and ensure accuracy of orders for all takeout