Job title: Assistant FOH Manager
Department: Front of House
Report to: Front of House Manager
Classification: Full Time
Overview:
The Front of House Supervisor is entrusted to help develop, implement and maintain the quality of standards for all operations at Copper Boar, including supervision and development of staff; maintaining a high standard of customer service; Bar menu & specials development & implementation; attaining overall performance, sales, and expense control metrics; and supporting company objectives set forth by ownership.
Key Responsibilities and Accountabilities
· Responsible for managing the daily operations of Copper Boar during all shifts
· LMA (Lead + Manage = Accountability)
o Always holding everyone and yourself to the company standards
o Consult with FOH Manager to address any issues as they are discovered, ensuring proper counseling and administering of disciplinary action as necessary resulting from negligence of stated policies.
· Hospitality Ambassador
o Leading by example to maintain and elevate the Hospitality Standards of Copper Boar
o Interact with guests daily to provide service, address concerns and feedback, and build consumer trust
o Works actively during all shifts to assist and provide direction where necessary to ensure
· Cleanliness & Food Safety Standards
o Leading by example to ensure the standards and processes for cleanliness & food safety at Copper Boar are upheld.
o Works with staff to complete all weekly and monthly cleaning and maintenance initiatives and provide feedback and ongoin training to staff to ensure good practices & habits.
· Product Quality & Consistency
o Ensure all food & drink is produced consistent to the recipes and quality standards set forth by ownership.
o Provide ongoing feedback and coaching to help staff achieve consistency of execution
· FOH New-Hire & Ongoing Staff Training
o Takes active role in training & development of staff.
o Works with Leadership team to continually develop and implement ongoing training initiatives
· Contributing to FOH Department Meetings
o Attends a weekly FOH L10 meeting
o Contributes Ideas and Feedback for company growth initiatives
o Attends and contributes to all other company meetings as necessary
o Takes on and completes tasks and projects as directed to further advance company goals
o Pre-shifting with the staff (typically lunch, brunch, dinner)
· Staff Reviews/Check-Ins
o Assists General Manger to perform regular employee check-ins to provide one-on-one feedback and growth opportunities
· Cash Handling & Reporting Accuracy
o Tip out staff accurately and in accordance with operational guidelines
o Maintain accuracy and integrity of all transactions and reporting
o Works with leadership team to ensure operations are conducted within a budget determined by the ownership to be reviewed and set each quarter and annually.
o Including but not limited to pricing specials, new items, customer request add-ons, etc.
Essential Functions
Primary duties the employee performs on a regular basis
· Working floor during service to assist staff & ensure a high-quality guest and staff experience
· Monitor the productivity and performance of team members
· Ongoing practice of good service recovery strategies, rectifying any and all complaints as soon as possible.
· Validates accuracy of all transactional reporting and balancing, tip-outs, and deposits. Investigates and addresses discrepancies/errors, taking proper steps to correct and preventative measures.
· Manage operations of each shift including assigning breaks, work stations/sections, etc.
· Praise & Coach employees regularly. Maintains a culture of positivity and high performance
· Oversee staff scheduling, controlling payroll to achieve budgeted goals without negatively impacting customer experience.
· Manage point of sale system, addressing issues and running reports as instructed.
· Ensure all OSHA, local health and safety guidelines, and company security procedures are followed.
· Ongoing implementation of all managerial tasks as needed, including but not limited to:
o Receiving Orders
o Conducting Inventory
o Daily Labor management
o Sales/Expense forecasting
o Addressing customer feedback / Evaluation of customer satisfaction
· Monitoring equipment and facility repair needs
o Ensuring preventative maintenance is occurring
o Taking necessary measures to repair equipment and upkeep facilities in a timely manner
· Manage standards of cleanliness
o Ensuring all cleaning duties are completed as assigned
o Thoroughness and consistency of completion upheld to maintain culture of cleanliness
o Lead by example, setting the culture of expectation for a clean work environment for all staff
· Other Duties as assigned
Core Competencies & Values
· Enthusiast & positive attitude with excellent verbal communication skills
· Exhibits sound and objective judgement when making decisions
· Performs well under stress/pressure
· Effective leadership skills - exhibits ability to consistently lead the team towards a common goal.
Expectations
conduct, performance, and commitment requirements
· Shows up to work on time. You are a manager; you should be early to every shift!
· Maintains a clean and presentable appearance. Value your professional presentation.
· Moves with a sense of urgency – set the tone for YOUR shift. Brings a positive attitude & energy to work
· Owns their shift. Does not leave with things undone or disheveled
· Must be willing and able to work past scheduled hours in cases of call-ins and unexpected business spikes
· Run exceptional shifts with a focus on the guest experience
· Be able to gain familiarity with Traction/EOS – adopt this as our main operating system (understand vision, how we communicate & conduct team meetings)
· Communicate effectively with team members on all levels be it via face to face, digital messaging, meetings, or Slack
· Understand the nature of the restaurant business and be able to adapt and show flexibility in order to ensure a successful operation
· When not in a managerial role always holding themselves to the same standard
Qualifications & Eligibility
· High School Diploma or equivalent preferred
· Possess clear knowledge of restaurant operations
· Possess clear product knowledge of all food and beverage items offered
· Have reliable transportation
· At least one year in a supervisor or management position
· At least two years working in a high volume restaurant or similar environment
· Basic computer and business math skills required
Physical Requirements
· Position requires being on your feet the majority of each working day.
· Must be able to lift 50lbs or more on a regular and continuing basis
· Must be able to lift trays of food or food items weighing 30lbs or more
· Must be able to push and pull equipment, carts, etc weighing up to 50lbs or more
· Requires moving functionality including but not limited to grasping, writing, standing, sitting, bending, climbing, and repetitive body motions
· Requires listening and hearing ability as well as visual acuity
Benefits
· Competitive wage
· Food & Beverage discount
· Be part of a growing organization with multiple concepts & opportunities
Job Types: Full-time, Part-time
Pay: From $20.00 per hour
Benefits:
Work Location: In person
