SuperChef's Breakfast and More is a multi-million dollar gourmet breakfast restaurant focused on intense flavors, vibrant palettes, and creative presentations. We currently have 2 locations with rapid expansion on the horizon. We are a majority from-scratch kitchen and are looking for leaders for the front of the house with great attitudes, excellent communication skills, patience and well versed in running a team.
OVERVIEW: At SuperChef's, the Front of House Manager is responsible for front-end daily operations. He/She oversees specific business functions such as hiring, scheduling, associate development and training, ordering and inventory management, corresponding with business partners and facility maintenance. The Front of House Manager also ensures that employees uphold quality standards consistent with the SuperChef's brand and that Guests have optimal experience during the entirety of their visit at our Restaurant.
POSITION DETAILS: The operational basics and standards are adhered to with total commitment and passion through providing direction and guidance to employees. Actively participates as a member of the management team. Assists in the hiring and training and development of front-of-the-house employees. Sets excellent customer service and work examples. Demonstrate knowledge of entire menu and preparation. Enforce safety and sanitary practices and maintenance for store. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Maintain current and accurate collateral in areas in front-of-the-house engage in community and market related opportunities at the restaurant.
The FOH Manager will also:
I. Supervise the team in providing best-in-class service on a daily basis
II. Coach and develop the team and drive Associate engagement
III. Uphold operating procedures and service and safety standards, especially Guest Satisfaction
IV. Ensure all Guest areas are staffed and functioning efficiently
V. Delegate tasks
VI. Focus on business metrics to drive performance
VII. Maximize profit and revenue
VIII. Perform other operational duties as assigned by your manager and follow established policies and procedures.
MINIMUM REQUIREMENTS Education: High school diploma or equivalent, college degree is highly preferred. Experience & Skills: A minimum of three (2) years in a restaurant environment, experience in supervising and training staff. Excellent verbal and written communication skills. Physical: Must be able to work any area of the restaurant when needed and to operate a computerized Point of Sale system/cash register. Position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. Weekend availability is a must. Reliable transportation is a must.
Ability to work on a team
Energy and enthusiasm
A high level of self-awareness, receptivity to change and integrity
Ability to work in extreme weather conditions for extended periods of time
Availability to work varied shifts, including evenings, weekends and holidays
Ability to stand and walk for long periods of time including maneuvering up and down stairs
Ability to obtain required licenses and certifications for your location
Job Type: Full-time
Salary: $40,000.00 to $47,000.00 /year