Top 124 Front of house manager Jobs in Savage, Mn

Front of House Manager
Blue Plate Restaurant Company Inc —Bloomington, MN
- Weekends as needed
- Background check
- Sales
- ServSafe
Quick Apply
Restaurant Manager
Big Bowl —Edina, MN
- $55,000 - $70,000 a year
- Weekends as needed
- Sales
- Mid-level
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Restaurant General Manager
Leeann Chin, Inc. —Woodbury, MN
- $60,000 - $70,000 a year
- Full-time
- Background check
- Fast casual restaurant
- Cooking
- Paid training
- Health insurance
Quick Apply
21h
Floor Manager
Lions Tap —Eden Prairie, MN
- From $47,000 a year
- 8 hour shift
- Background check
- Hospitality
- Bar
- Paid training
- Health insurance
Quick Apply
Restaurant Assistant General Manager
Leeann Chin, Inc. —Edina, MN
- $48,000 - $52,000 a year
- Full-time
- Background check
- Fast casual restaurant
- Mid-level
- Paid training
- Health insurance
Quick Apply
21h
Store Manager
Peoples Organic Coffee & Wine Cafe —Minneapolis, MN
- $53,000 - $60,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Mid-level
- Paid time off
- Employee discount
Quick Apply
2d
Restaurant General Manager
Leeann Chin, Inc. —Saint Louis Park, MN
- $60,000 - $70,000 a year
- Full-time
- Background check
- Fast casual restaurant
- Cooking
- Paid training
- Health insurance
Quick Apply
22h
Hospitality Leader - Assistant Manager
Cafe Zupas —Burnsville, MN
- $52,000 - $69,000 a year
- 8 hour shift
- Background check
- Customer service
- Fast casual restaurant
- Paid training
- Paid holidays
Quick Apply
Front of House Manager
Puttery —Minneapolis, MN
- $55,000 - $66,000 a year
- Weekends as needed
- Bar
- Mid-level
- 3 years
Quick Apply
Restaurant Manager
Giordano's —Minneapolis, MN
- $60,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Recruiting
- In-person
- Paid training
- Disability insurance
Quick Apply
Front of House Manager
Chick-fil-A | Bloomington —Bloomington, MN
- $22 - $24 an hour
- Full-time
- 18 years or older
- Mid-level
- High school diploma or GED
- Opportunities for advancement
- Food provided
Quick Apply
11h
Front of House Manager
Donatelli's Restaurant - Bloomington —Minneapolis, MN
- $60,000 - $65,000 a year
- Full-time
- Hospitality
- Bar
- Restaurant management
- Paid training
- Health insurance
Quick Apply
7d
Front Desk Receptionist/Concierge (On-Call)
Four Seasons —Minneapolis, MN
- $23.07 an hour
- Part-time
- Writing skills
- English
- Residential
- Paid holidays
- Disability insurance
Service Manager
Texas Roadhouse —Apple Valley, MN
- $48,000 - $75,000 a year
- Full-time
- Sales
- Mid-level
- Team management
- Profit sharing
- Paid parental leave
General Manager
Buck Hill Ski and Snowboard Area —Burnsville, MN
- Weekends as needed
- Bar
- Mid-level
- Recruiting
- Disability insurance
- Health insurance
Quick Apply
Front Desk Agent
Double Tree Bloomington Minneapolis South (Franchise) —Bloomington, MN
- Part-time
- 18 years or older
- Writing skills
- Hotel
- Paid holidays
- Health insurance
Assistant Service Manager
Texas Roadhouse —Apple Valley, MN
- $48,000 - $75,000 a year
- Full-time
- Sales
- Cooking
- Mid-level
- Profit sharing
- Paid parental leave
Bartender - LaunchPad Golf
LaunchPad Golf —Prior Lake, MN
- Part-time
- Bar
- Heavy lifting
- 21 years or older
- Disability insurance
- Health insurance
Quick Apply
11d
Assistant Front Office Manager
InterContinental Minneapolis-St. Paul Airport —Minneapolis, MN
- Up to $60,000 a year
- Weekends as needed
- Sales
- Mid-level
- Hotel
- Health insurance
- Dental insurance
Quick Apply
Front of House Manager
Cara Irish Pubs —Minneapolis, MN
- $60,000 - $70,000 a year
- Full-time
- Bar
- Sales
- ServSafe
- Health insurance
Quick Apply

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Front of House Manager

Blue Plate Restaurant Company Inc -
Bloomington, MN

Quick Apply

Job Details

Qualifications

Kitchen health and safety standards
Food service purchasing
Food service health code compliance
Microsoft Office
Food safety sanitizing procedures
Restaurant supply ordering

Full Job Description

Description:

Accountabilities and Responsibilities

Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

Create a culture, atmosphere and environment of Passionate Hospitality
Running great shifts using great people and creating relationships with guests
Hiring great people and not compromising standards
Training and upholding people to company standards
Communicating to team members clearly and effectively
Communicating to GM and fellow managers clearly and effectively
Identifying opportunities and taking swift action to correct behavior
Always looking for sales opportunities

Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways:

Coaching & Mentoring
Development Plans & Support
Giving & soliciting consistent and constructive feedback
Measuring and documenting team members successes and opportunities

Profitable Financial Operations - The Manager is held accountable to the store being a profitable operation. Key areas to this are:

Understanding of Profit & Loss statement and what impacts it
Understands the budget and how to impact it
Comprehension of financial reporting platform:
Daily Sales Reporting
Inventory
Understands costs and how they impact the financial statements, specifically the ones that relate to his/her specific department.
Prime Costs - labor, food, beverage
Controllable Costs - i.e. office supplies, marketing, training & education, printing
Non-controllable Costs - rent, insurance, salaried payroll
Understands productive scheduling and is held accountable for:
Writing schedules to budgeted labor percentage
Managing to those numbers daily
Reviewing opportunities and taking action to correct shortcomings

Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following:

In-store promotions
Community involvement
Off-Site events (both charitable and profitable)
Media involvement (print, television, radio)
Social Media
Employee engagement

Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place.

A welcoming orientation
Training Plan specific to the department
FOH Alcohol Compliance
Department Trainers
Training Materials (online and print)
Initiative Implementation & Integration (menu, policy, standards, execution/operations)

Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources.

Recruiting using both traditional and non-traditional methods
Pre-Screening and interviewing all candidates using BPRC interview standards
Selecting people who fit our brand - hospitality, appearance, enthusiasm
Creating personnel files and communicating documentation requirements

Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant.

Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards
Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment.
Health Department: Follow all safety & sanitation standards
Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts

Culinary - The Manager is responsible for working closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.

Understand and Support Executive Team initiatives
Hold all team members FOH & BOH accountable for adherence to expectations
Conversing and coaching on a daily basis
Give feedback to Chef on food quality and BOH sanitary practices for food handling cleanliness
Will uphold all ServSafe guidelines both FOH & BOH

Requirements:

Qualifications-

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Knowledge of computers (MS Office-experience and Google Platform a plus)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation
Must agree to background check
ServSafe Certification recommended.

Working Conditions-

Hours may vary if manager must fill in for his/her employees or if emergencies arise. Typical work week =50-60 hours. This includes working nights, weekends and holidays
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Abilities

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Speaking - Talking to others to convey information effectively

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Quick Apply

Refine Your Search

front of house manager jobs in savage, mn

Front of House Manager

Restaurant Manager

Restaurant General Manager

Floor Manager

Restaurant Assistant General Manager

Store Manager

Restaurant General Manager

Hospitality Leader - Assistant Manager

Front of House Manager

Restaurant Manager

Front of House Manager

Front of House Manager

Front Desk Receptionist/Concierge (On-Call)

Service Manager

General Manager

Front Desk Agent

Assistant Service Manager

Bartender - LaunchPad Golf

Assistant Front Office Manager

Front of House Manager

I want to receive the latest job alert for front of house manager in savage, mn

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