Front Of House Manager

Required Years Of Experience
1 year
Job Details:
QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.
We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.
Front of house managers will be responsible for leading the team in the completion of daily work assignments as well as provide vision for the future. A front of house manager maintains the highest level of guest satisfaction, staff support, and financial/operational performance. They should provide support, leadership, motivation, training, coaching and mentoring to all direct reports and subordinates. The front of house managers also create an environment of trust and respect through empowerment of staff at all levels. They should encourage high morale and foster teamwork and partnering among all team members.
Core Responsibilities:
Operations

• Oversee creation of custom bar menus for Banquets as well as set up and execution
• Investigate and resolve complaints concerning beverage/food quality or service.
• Coordinate with Director of Food & Beverage and Executive Chef on tools or items needed for the bar/floor to operate day to day.
• Ensure all fresh juices and products are being stored properly, labeled, and FIFO procedures are being followed.
• Follow and ensure compliance of all QED policies and standard operating procedures as outlined in Employee Handbook.
• Work with Director of Food and Beverage and Executive Chef to plan any liquor activations within the spaces.
• Contribute to R&D for menu development and execute seasonal beverage updates for multiple outlets
• Perform other general floor management duties as assigned.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance for department.
• Supervise operation of The Kitchen Table to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.

Administrative and Financial

• Work to continuously improve cost control measures relating to the beverage program by monitoring purchasing procedures, ensuring accurate inventory when placing orders and managing deadstock items already in house and review sales of menu items each week.
• Oversee and manage labor vs sales for all staff.
• Participate in beverage inventory each month and ensure accurate counting and data entry. Coordinate with sommelier to ensure beverage inventory is merged, complete, and turned in on time.
• Coordinate monthly beverage education and training with Director of Food and Beverage.
• Develop Beverage/Food training for staff on menu items, new product and refreshing knowledge.
• Oversee bartender schedule including hiring, training, team meetings and requests off to make sure all operations are appropriately staffed for volume of business.
• Maintain real time tracking of beverage cost via invoice and sales entry into Beverage Trackers

Qualifications:
Required: College degree or equivalent experience is required. Strong communication, supervisory and organizational skills, and computer literacy, are required. Must have five years experience in the field of food and beverage.
Preferred: Two years experience in food and beverage in a fine dining operation.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.
More detail about The Kitchen Table at JBBDCo part of QED Hospitality, please visit https://culinaryagents.com/entities/337514-the-kitchen-table-at-jbbdco