The Front of House Manager is responsible for supervising all daily restaurant operations, maintains sanitation standards, and assists the Front Of House staff on the floor in providing exemplary service and hospitality.  The position reports to and assists the General Manager in making sure guests' and employees' satisfaction is achieved. The Front of House Manager will report to the General Manager and, at times, the Executive Chef. Above all, the Front of House Manager must do all to contribute to a positive work environment as set forth by the culture and values of Galit.

Responsibilities:

Employee Relations:

• Manage on a regular basis the recruitment process and retention tactics for all staff including corrective action, training, and employee morale
• Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
• Maintain superior service levels and helps facilitate ongoing education of all employees
• Assist with creating and implement a weekly schedule to best suit employees strengths and weaknesses
• Delegating tasks to employees
• Supervise staff for safety and cleanliness according to Health Department regulations
• Effectively communicate General Manager and Executive Chef regarding employee relations updates (i.e.  resignations, corrective actions, mandated meetings, etc.)
• Train staff on cultural uniqueness and importance of specific dishes
• Accommodate staff and guest requests and preferences whenever possible
• Implement activities to encourage menu participation across all Front of House employees
• Train employees on proper actions and attitude in the Front of House and take preventative corrective action to address issues that may arise
• Assist with employee evaluations following guidelines and procedures set forth by the standards of Galit
• Establish and maintain open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
• Ensure employee meetings are consistently taking place

Operations: 

• Manage and oversee the maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant
• Monitor, evaluate, and audit the food, beverage, and service offerings; initiating improvements; building relationships with patrons 
• Ensure Team Members are properly trained in safe work practices and procedures
• Ensure compliance with food handling and sanitation standards.
• Organization and execution of large parties and events.

Financials:

• Assist in the management of budgeting, accounting, payroll, and other financial matters.
• Monitor the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensure cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Review and maintain daily payroll reports/records. Maintain labor costs within established budgetary guidelines
• Supervise cash management and ensure accountability for all cash handling practices and administration

Guest Service:

• Supervise dining room to ensure quality of service, food, and beverage
• Organize and respond to large party/event requests 
• Interact with guests frequently to ensure satisfaction and enjoyment of dining experience
• Seek out and use service-related guest feedback and take appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.
• Always represent the highest of Galit standards when communicating with guests in any way, and respond to all guest complaints or inquiries within the required timeline

Experience/Skills:

• 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
• 1-3 years management experience, in a high volume setting
• A passion for food and restaurant operations and a desire to make an impact on customers and business
• 1-2 years managing a wine list and/or cocktail program preferred 
• 1-2 years working or organizing large parties, catering, and events.
• A "can do" work ethic and the ability to be a role model
• Ability to adapt and succeed in a fast-paced environment
• Works efficiently and timely at all times
• Previous Toast, Resy, TripleSeat, RASI experience an asset
• Excellent communication and organizational skills
• Exceptional interpersonal and problem solving abilities
• Highly responsible & reliable
• Able to stand for a 10 hour shift
• Moderate computer skills (email, word-processing, spreadsheets, etc.)
• Strong business acumen and proficient math knowledge and comprehension
• Illinois BASSET Certification
• Serve Safe Food Handlers Certificate required
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or fellow employees.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear.  The employee frequently is required to sit, reach with hands and arms.  The employee is occasionally required to climb or balance.